Enjoy Roses Meringue Ghosts Happy Halloween
9 egg whites
3/4 to 1 tsp. cream of tartar
3/4 tsp. almond extract
1 cup plus 2 tbsp. Splenda
miniature chocolate chips
Heat oven to 200 degrees F
Line cookie sheets with parchment paper.
In a large bowl beat egg whites, cream of tartar & almond extract with electric mixer on medium speed until soft peaks form.
Gradually add Splenda ,2 tbsp. at a time,beating on high speed until stiff glossy peaks form & Splenda is dissolved.
Spoon half of mixture into a large resealable food storage bag and seal.
Snip off a corner of the bag-make sure not to cut too big of a hole
Squeeze bag to pipe ghost shapes onto parchment lined cookie sheets.
Repeat with remaining meringue.
Insert miniature chocolate chips for eyes.
Bake 1 hr
Turn off oven and leave meringues in oven with door closed for 8 hours
Nutrition per serving:
serving size=1 meringue
total fat 0.5 g
Saturated fat 0 g
Total Carbohydrates 5 g
Protein 0.7 g