6 egg whites
1/3 teaspoon cream of tartar
4 packets Splenda (or 0 cal sweetener of choice)
1 ½ tablespoon finely grated lemon zest**
Carefully separate eggs, making sure you get no yolk in the whites at all. Warm up egg whites to room temperature. Preheat your oven to 225 degrees Fahrenheit and line two baking pans with parchment paper. Place egg whites and cream of tartar in a large bowl. Whip eggs until they form soft peaks. Add sweetener and lemon zest. Continue beating until eggs form stiff peaks. Carefully spoon mixture into a piping bag (or in a large plastic bag and cut the tip off the corner of the bag). Pipe meringue into bite sized mounds on cookie sheets. Bake in preheated oven for 45 minutes to an hour, depending on the size of the cookie. Cookies are done when they are crispy. Cool the cookies completely and store them in an airtight container.
** You can substitute any flavored extract for the lemon zest i.e. almond, vanilla, orange extract etc.**
*Only 3 servings of protein for entire recipe*