1. Preheat the oven to 230°F / 110°C.

2. Whip the egg whites, cream of tartar and Swerve in a large, clean bowl until stiff. Add a few drops of peppermint essential oil and whip well to evenly combine.

3. Scoop the mixture into a piping bag fitted with a suitable nozzle.

4. Line two large trays with baking parchment paper. Use a small amount of the meringue mix to "glue" down the corners of parchment to the tray to keep them secure.

5. Pipe little snowmen shapes onto the trays by making fat little bodies (no bigger than 2” diameter) and smaller circles for the head, as pictured.

6. Bake in the oven for 10 minutes, then reduce the oven temperature to 210°F and continue to bake for an additional 20 minutes. Turn the oven off and leave the meringues in the oven to dry out in the residual heat until they have cooled completely.

7. Once cooled, decorate the snowmen as you wish. You could use very small-nozzle pastry-decorating-equipment to create eyes, nose, and even a scarf.

8. Carefully lift the snowmen from the parchment paper and store in a sealed container.