Can you make a meringue with canderel?

Ingredients:

- 4 large egg whites

- ½ teaspoon cream of tartar

- 1/3 cup Canderel

- 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 250 degrees F (120 degrees C).

2. Line a baking sheet with parchment paper.

3. In a large bowl, use an electric mixer to whip the egg whites and cream of tartar on high until stiff peaks form (about 3-4 minutes).

4. Gradually add Canderel and continue beating until meringue is thick and glossy (about 1-2 minutes more).

5. Stir in the vanilla extract.

6. Spoon meringue onto the prepared baking sheet.

7. Bake in preheated oven for 45 minutes to 1 hour, or until meringue is dry and firm.

8. Turn oven off and leave meringues in oven to cool completely.

Tips:

- To ensure that the egg whites whip up properly, make sure they are at room temperature and that there is no yolk in them.

- To test if the meringue is done, touch the top lightly. If it feels dry and firm, it is ready.

- Canderel is an artificial sweetener that is safe for those who are watching their sugar intake. It is important to note, however, that Canderel can have a bitter aftertaste, so it is best to use it in moderation.