Meringue Dessert Shells: Many Splendored Things

I often make Meringue Dessert Shells whenever I first make a recipe that requires just egg yolks.  I like to eat the Meringue Dessert Shells plain, but they go great with pudding or pie filling!

Since I use Splenda instead of sugar in this recipe here's "Love is a Many Splendored Thing" sung by Frank Sinatra.

MERINGUE DESSERT SHELLS

4 egg whites

2 dashes of cream of tartar
1 cup Splenda

1. Whip with electric mixer egg whites and cream of tartar until stiff.
2. Add Splenda and whip until stiff again.
3. On a cookie sheet line with parchment paper, dollop big scoops of egg white mixture, smoothing down the middle and shaping the sides up a little to make a round dessert shell.
4. Bake at 250 degrees for 1 hour.  Turn oven off.  Leave in the oven until dessert shells are completely cooled, then take them out and lift gently off the parchment paper so serve
5. Fill with pudding or pie filling.