Sugar-Fee Meringue

• 1 egg white
• 1 tablespoon artificial sweetener, for every egg white used
• 12 teaspoon vanilla, in each egg white
• 12 teaspoon cream of tartar

1. For each egg white used, use the amount of ingredients above.
2. If two are used double ingredients.
3. Three, triple them, etc.
4. Bake meringue as usual, remembering that egg whites whip up better at room temperature.

egg, artificial sweetener, vanilla, cream of tartar

Taken from www.food.com/recipe/sugar-fee-meringue-74360 (may not work)