I made some meringue cookies today with carmal Davinci syrup (recipe at the bottom)...Well Im a bozo and didnt spray the cookie sheet with Pam so they were very crumbly and just a mess. So I was thinking, this looks like what comes outta the bottom of the cereal box when all the cereal is gone. I was out of Soy Slender so I did 1/2 heavy cream 1/2 water in a bowl with the crumblys and a few bigger pieces. Wow! Tastes like really sweet rice crispies (of course I used to load the sugar on so I liked it just fine!). I guess you could flavor the meringues any way you want but this is great! Heres the cookie recipe I followed....

2 egg whites
¼ teaspoon cream of tartar
½ cup granulated sugar substitute (need ½ cup volume)
Flavoring and ingredients choices as desired below
• In small mixing bowl, beat egg whites with cream of
tartar at high speed until foamy. Add sugar, two
tablespoons at a time, beating constantly until sugar is
dissolved and whites are glossy and stand in stiff peaks.
Beat or fold in various ingredients, as desired. Drop by
rounded teaspoonful or pipe through pastry tube onto
greased or lined (foil or waxed, brown or parchment paper)
baking sheets. Bake in preheated 225 degree oven until
firm, about one hour. Turn off oven. Let cookies stand in
oven with door closed until cool, dry and crisp, at least
one additional hour. Store in tightly sealed container.

I added some carmal syrup...just did it til I liked the taste. Heres the other variations that went with the recipe if you guys want them...

VARIATIONS:
Chocolate
• Beat in ½ cup unsweetened cocoa and 1 teaspoon
vanilla.
Chocolate coconut
• Beat in ¼ cups unsweetened cocoa and 1 teaspoon
vanilla and fold in ½ cup shredded coconut.
Citrus
• Beat in 1 tablespoon grated orange peel, ¼ teaspoon
lemon extract and a few drops of yellow food color.
Mint chocolate chip
• Beat in ¼ teaspoon mint extract and a few drops of
green food color and fold in ½ cup semi -sweet chocolate
morsels (the mini ones have minuscule carbs).
Rocky Road
• Beat in 1 teaspoon. vanilla and fold in ½ cup semi -sweet
chocolate morsels and ½ cup chopped walnuts.
Peanut Butter
• Beat in 3-4 tablespoons peanut butter and 1 teaspoon
butter extract.
Mocha Expresso
• Beat in 1 tablespoon instant expresso or coffee
granules and 1 teaspoon mocha extract.
Black Walnut
• Beat in ½ cup chopped black walnuts and 1 teaspoon
black walnut extract.
Chocolate Cherry
• Beat in ¼ cup unsweetened cocoa and 1 tablespoon
cherry extract.
Two varieties at a time
• Use recipe amounts for one batch of cookies. To make
two varieties at a time, divide meringue mixture equally
between two bowls. Beat or fold half of the amounts listed
for each of two varieties into each bowl.