Thumbs Up

Aaron has been asking me to teach him how to make meringue cookies for quite a while now. So today was the day. We doubled the recipe and put in 4 egg whites (whipped to stiff peaks), 1 cup Splenda (we wanted them to be sugar-free), and about 1 tsp. almond extract. The recipe called for 2 tsp. some type of extract or flavoring, but we only had about 1 tsp. left in the jar and decided to go for it anyway. We put little spoonfuls of the batter (is it called batter?) on the cookie sheet and baked them for 30 minutes at 300°. I have seen recipes that call for cooking longer at a lower temp, but this seemed to work well for us and the impatient testers. Lauren gave it a "thumbs up"!