I have turned this classic recipe for meringue cookies sugar free and low carb. These little cookies call for 5 basic ingredients you probably have in your kitchen right now! Meringues might seem intimidating at first, especially sugar-free meringues, but with a few tips and tricks you’ll be able to create the perfect cookie.
I’m pleased to have ketofied another classic cookie recipe just in time for Christmas! Okay I know it’s just September, but Christmas is almost here and it is definitely my favorite time of the year. This is going to be my first Keto Christmas and I intend on cooking everything low carb and sugar free for both my family and I. They don’t know this yet, but hey! Who’s doing the cooking? I am.
These meringue cookies are perfect for any occasion. They are extremely simple so you can let your imagination run wild with toppings and decorations. You can add chocolate and nuts, or even add color to match a theme you’re planning. Meringues also do great in other recipes like Pavlovas and Eton Mess. The sky is the limit with these cookies!
What is the secret ingredient to meringues?
Any ideas? Sadly, the secret ingredient is sugar. Sugar is what makes these cookies super dense, crispy and also helps the egg whites keep their stiff peaks after you remove the cookies from the oven. For this reason exactly these cookies were difficult to develop. Just substituting sugar for swerve isn’t enough, you need one more ingredient that is not listed below. This ingredient is patience, lots and lots of patience. Unfortunately, patience is not something I regularly keep in the pantry so I had to bake these cookies at night and let them sit in the oven until the next morning.
Tips For Guaranteed Success- Every Time
- Start with a squeaky clean mixing bowl and whisk attachment. Any oils/ fats will keep your egg whites from turning into meringues. This includes the process of separating the whites from the yolks. Be sure the egg whites are not contaminated with egg yolk as yolks contain fat.
- Don’t over beat the egg whites. Remember, the texture of the egg whites without sugar is going to be a little different. You won’t achieve clearly defined peaks but your meringue will be thick, white and glossy.
- Any extra flavorings, toppings or colors can be added to the meringue after you’re done beating the egg whites and before you stick the cookies into the oven. Feel free to play around with the flavor after you’ve master the technique.
- DO NOT open the oven door while the cookies are in there! Patience is key for a perfectly crispy cookie, the longer the cookie sits the crispier it will be.
Sugar Free Meringue Cookies
- 4 Egg Whites large
- 1/4 Cup Swerve Sweetener
- 1 Tsp Vanilla Extract
- 1/4 Tsp Cream of Tartar
- dash Salt
Preheat the oven to 350F.
Begin beating room temperature egg whites in a mixer on a low speed setting.
Once the egg whites become frothy add cream of tartar and continue beating.
Once the cream of tartar is all incorporated, begin adding salt and your sugar alternative in two portions.
Switch your mixer to high until the egg whites become dense and glossy. Add vanilla or preferred flavor extract.
Pipe merengue onto a cookie sheet. Ensure cookies are approximately the same size.
Pop the cookie sheet in the oven quickly without releasing a lot of heat from the oven.
After two minutes, turn the oven off and let the cookies bake as the temperature of the oven gradually decreases. Do not open the oven door to check on the cookies! Patience is key.
Let the cookies sit in the oven until the oven has completely dropped to room temperature. This can take 3 or 4 hours.
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