4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar replacement
3/4 cup powdered sugar
1 teaspoon almond extract
1/2 cup cherries dried tart, chopped
3 ounces chocolate unsweetened chopped
Preheat oven to 200 degrees . Cover a large baking sheet with parchment paper. Draw a 14 x 10-inch rectangle on paper. Turn paper over; secure with masking tape. Place egg whites and cream of tartar in a large bowl, and beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar and then powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Add extract; beat just until blended. Fold in cherries and chocolate. Spread batter onto drawn rectangle using the back of a spoon. Score rectangle into 2-inch squares using the tip of a sharp knife. Bake at 200 degrees for 2 hours. Turn oven off, and cool meringue in closed oven 1 1/2 hours or until dry. Carefully remove meringue from paper. Break into (2-inch) squares.