Line a baking sheet with parchment paper, aluminum foil or brown paper.
Beat egg white, salt and cream of tartar until foamy, then add sweetener and flavor extract.
Continue to beat at low speed until very stiff (stands in glossy peaks).
Drop mixture from spoon onto lined baking sheet.
Bake at 250Â° F. for 40 minutes, turn off heat, and let stand about 10 minutes more.
Remove meringues from paper, using a spatula or pancake turner.