Karen, what's the purpose of the milk powder? I assumed it was to stiffen them up a bit and give them a little flavor, but is there some other advantage to using a protein powder of some sort? I make meringue cookies all the time with a recipe from the Joy of Cooking (egg whites, sugar/splenda, vanilla, and a tiny bit of cream of tartar), so I'm just wondering what the point of adding the protein powder at all.