2/3 c. Splenda
1/2 cup peanut butter (need to bring it to room temp to soften it)
2 egg whites, room temperature
Preheat oven to 375. Beat egg whites until stiff peaks form; set aside. In a mixing bowl, gradually add Splenda to peanut butter, mixing well. Fold in beaten egg whites. (Do not stir because you’ll collapse the egg whites.) Cover cookie sheets with brown paper, parchment paper, or silicone mats. Drop batter by teaspoonsful onto paper. Bake for 10 minutes at 375°; cool in pan then remove from paper/silicone. Makes 2 dozen meringue cookies.