Preheat oven to 120C

Line two baking sheets with parchment paper

In clean bowl, combine egg whites, sweetener, vanilla and cream of tartar .

Beat until medium stiff peaks form and mixture becomes slightly glossy. Do not beat until stiff.

Spoon mixture into 20 large meringues.

Bake for 20 minutes at 120C. Then reduce oven temperature to 90C and continue to bake for another 20 minutes, until crisp and tops are just starting to brown.

Turn off oven and let meringues inside for 2 hours or longer.

Remove and peel off parchment.