• 4 large egg whites, at room temperature
• ½ cup sugar
• 1 pinch table salt
• 1½ tsp vanilla extract, divided
• 1 tsp ground cinnamon, divided
• ½ tsp ground ginger, divided
• ¼ tsp ground allspice, divided
• 1½ cup lite whipped topping
• 2 medium blood oranges, peeled, segmented
• 2 tbsp fresh mint leaves, thinly sliced

1. Preheat oven to 225°F.
2. Line a large baking sheet with parchment paper. Draw eight (3 3/4-inch) circles on parchment paper in pencil, leaving some space between each. Flip paper over; place it on baking sheet with circles facing down.
3. In a mixing bowl over a pot of simmering water, to make meringue, stir together (by hand) egg whites, sugar and salt until sugar is dissolved and mixture is hot, 2 minutes; remove from heat (egg whites will be foamy).
4. Using the whisk attachment on an electric mixer, beat egg white mixture on high until it is cool and stiff peaks form, 8 to 10 minutes; stir in 1/2 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp ginger and 1/8 tsp allspice. Evenly divide meringue among 8 circles, using back of a spoon to create 3/4-inch-high mounds with slight depressions in center.
5. Bake meringues for 4 hours; turn off oven and let meringues sit in oven to cool and dry, about 2 hours more. (These can be made up to 3 days in advance - be sure to cool them completely and store in an airtight container at room temperature.)
6. To assemble tarts, stir together whipped topping, remaining 1 tsp vanilla extract, remaining 1/2 tsp cinnamon, remaining 1/4 tsp ginger and remaining 1/8 tsp allspice. (May be made up to one day ahead.)
7. When ready to serve, spoon 3 Tbsp topping over each meringue; top each with a few orange segments. Garnish with fresh mint.
8. Serving Size: 1 tart!