Sugarfree Pecan Meringue Cookies



1 cup whole pecans
3 egg whites (room temperature)
Pinch salt
1 teaspoon vinegar
3/4 cup of Splenda granular

Take the pecans and lightly toast them in an oven at 250 degrees for about 10 minutes. Set them aside to cool. Heat oven on 300 degrees.

In a bowl beat the egg whites and vinegar until soft peaks form. Then slowly add the sweetener and salt with the mixer on medium high. Continue mixing for a few minutes. Then increase the speed on the mixer to high and whip until they form stiff peaks.

Chop the pecans and lightly fold into the meringue mixture. Drop by the teaspoon onto cookie sheets lined with parchment paper or a silicone baking mat. Should make at least 2 dozen cookies but I think I got more. 

Put the cookie sheets in the oven, shut the door, and turn it off . Leave in the oven overnight and they should be done in the morning. They are wonderly light, airy, and crispy. These were a huge hit with my sister who is also diabetic. She even took some home with her after dinner. Everyone at work liked them, also. If the people at work, who aren't sugarfree, like them then I consider it a big plus.