Very low-carb meringue cookies
4 egg whites, room temperature
6 tablespoons powdered erythritol sweetener (Brand name: Swerve)
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/8 teaspoon salt
Line two cookie sheets with parchment paper. Position one oven rack in middle. Put another on highest position. Preheat oven to 250 degrees. Use glass or metal bowl to combine egg whites, sweetener, vanilla, cream of tartar and salt. Beat on medium high until semi-stiff peaks form and mixture becomes glossy but don't beat until stiff. Spoon onto cookie sheets. Bake for 18-20 minutes until crisp and tips begin to brown. Turn off oven and let meringues rest inside for two hours or longer. Peel off parchment.
Total carbs are negligible.
