• 1. Preheat the oven to 200 degrees F.
• 2. Line a baking sheet with parchment paper. 
• 3. Place egg whites and salt in the stand mixer and mix at medium speed until frothy with the whisk attachment.
• 4. Add cream of tartar and mix at medium high speed. 
• 5. Beat in sweetener, 1 tbsp at a time. Tip: this step is very important, do not add all the sugar at one  time, add it in slowly. 
• 6. Add in vanilla extract and mix.
• The meringue will start to become stiff with peaks. To check if it is ready, roll a pinch of the  meringue between your thumb and finger and feel for any gritty sugar. If there is any present, continue to beat the meringue until it is gone and stiff peaks form.
• 7. Prep the piping bag by snipping the end and inserting a star tip. Fold the pastry bag over and place inside of a glass or jar. Fill the bag with the meringue using a wooden spoon.
• 8. Squeeze out any air bubbles and twist the top of the bag.
• 9. Hold the pastry bag straight up and down, squeeze dollops of meringue onto the prepared cookie sheet, pulling up to create peaks.

Meringue tip:

• Meringues don't spread however, you don't want to place them too close as they need proper air flow during baking and dry time.
• 10. Bake for 1 hour and let stand in the cool oven to dry 2 hours or over night. 
• 11. For decorating dust with cinnamon or crushed nuts.