Source: dLife

Meringue cookies topped with apricot spread and almonds.

Servings

2 egg whites
0.25 tsp cream of tartar
0.12 tsp salt
0.5 tsp vanilla extract
0.5 tsp fresh lemon peel , grated
0.25 cup sugar
1 oz sliced almonds (equal to 2 tablespoons)
2.5 tbsp Jam, apricot

1 Preheat the oven to 275 degrees F.
2 Mix the egg whites in a bowl with an electric mixer on high speed until foamy. Mix in the tartar and salt. Add the grated lemon rind and vanilla. Add in the sugar 1 tablespoon at a time. Beat the mixture until thickened.
3 Use foil to line a baking sheet. Place 14 mounds of the mixture onto the sheet and bake for 1 hour. Turn off the oven and leave the cookies in the oven, without opening the door, for 2 hours. Take out of the oven and let cool.
4 Heat a skillet over medium high heat. Cook the almonds for 4 minutes, stirring frequently.
5 Pour 1/2 teaspoon of apricot spread on top of each meringue. Sprinkle 1 teaspoon of almonds on top of each.

Try using a sugar substitute like Splenda.