Coconut Meringue Pillows

6 egg whites*
¾ Splenda
1 tsp vanilla
2 tbls unsweetened dried shredded coconut

Preheat oven to 275⁰

Beat the egg whites in mixer until they are well combined. Slowly add in Splenda and vanilla. I use Mexican vanilla that I get from Penzey’s Spice Shop. Continue beating until stiff peaks form. Scoop about ¼ cup of mixture into each section of mini muffin pan. (I use the ‘non-stick’ kind). Sprinkle with coconut and bake for about 20 minutes until the coconut is toasted and the pillows look like the light, soft color that a perfectly roasted marshmallow has.

There are a lot of variations to this recipe. Sometimes I add cocoa powder and use sugar free chocolate syrup rather than Splenda. You can certainly omit the coconut. My husband detests coconut so I only sprinkle coconut on my pillows. If you have any other ideas, I would love to know how they worked out.

*It is important that absolutely no fat or yolk gets mixed in with the eggs. If that happens then they won’t whip up correctly. I crack the eggs, one at a time, and then empty each egg white into my mixing bowl. I hate it when like the sixth egg cracks wrong and I end up with yolk in the whites and have to start over. In case you are wondering…I give the yolks to the dogs.