Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: prehat oven to 250 degrees f. line a cookie sheet (or two) with parchment paper or aluminum foil. place egg whites in a totally grease free bowl and beat until frothy (medium speed) add cream of tartar, beat at high speed until soft peaks form. beat in the almond extract and the sugar, 1 tbsp at a time. continue to beat until the meringue is shiny and stiff. gently fold in the almonds. drop by tbsp onto the parchment covered cookie sheet. bake in the center of the oven for 30 minutes, then turn the oven off, do not open the oven door and let the cookies sit for another 30 minutes remove from the oven and cool on the baking sheets before trying to remove. keep in tighly closed tins.

Target recipe: beat egg whites and cream of tartar until foamy. add splenda and beat until glossy and stiff, but not dry. add extract and beat briefly. fold in coconut. drop by 25 spoonfuls onto a non-stick baking sheet that has been sprayed with cooking spray or lined with parchment paper. bake at 250 degrees for 1 hour. turn off oven and leave cookies in oven until completely cooled. store in airtight container and they should stay crisp up to 1 week.