3 egg whites (bring to room temperature)
1/2 tsp cream of tartar
Beat together with electric mixer until soft peaks begin to form.

Gradually add in (one packet at a time):
6 packets of Splenda
Whip well between each addition of Splenda

1 tsp. vanilla

Whip until stiff peaks form.

Place by heaping tablespoonfuls on cookie sheet.

I usually get about 20 or so puffs out of this recipe.

Put into a preheated oven at 200 degrees and bake for 75 min.

Turn oven off and let them sit in oven for 2 more hours.

Store in air tight containers.
--- sweet, crunchy and melt in your mouth.