• Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper.
• Place the egg whites and cream of tartar in a large bowl and use a hand mixer on high until soft peaks form. 
• Add the powdered sweetener and Equip. Mix on high until stiff peaks form. 
• Place the mixture into a piping bag with a star point tip attached (or large Ziplock and cut a small 1/4 inch hole in one corner). 
• Pipe out rounded tablespoon sized cookies spaced 1/2 inch apart onto the prepared baking sheet. 
• Bake for 35 minutes. Remove from oven and cool before filling.

FILLING:

• Place all the ingredients into a medium bowl and use a hand mixer on high for 2 minutes or until the filling is light and fluffy.

ASSEMBLY:

• Place one tablespoon of the filling onto the inside edge of one cookie. Top with another cookie. Repeat with remaining filling and cookies.
• Store extras in an airtight container in the fridge for 7 days.