- Heat oven to 200°F. Line a baking sheet with aluminum foil.
- In a food processor, chop nuts with sugar substitute until nuts are finely ground.
- In a large bowl, with electric mixer at high speed, beat egg whites until soft peaks form. Beat in cream of tartar and beat until stiff. Gently fold in nut mixture.
- With a spoon, drop 8 evenly spaced mounds onto prepared baking sheet. Make a depression in center of each with the back of the spoon. Bake meringues on center oven rack 1½ hours, until golden and very dry. Turn off oven and let meringues dry in oven until cool. Carefully peel meringues off foil.