If you are looking for a sweet treat that not loaded with sugar (or carbs) then you will love this sugar free meringue cookies recipe.
Meringue cookies are delicate but crispy cookies made from just a few ingredients. To make them, egg whites are whipped until frothy and then a sweetener as well as a flavoring oil such as vanilla extract are added in. Once the meringue is stiff enough to hold it’s shape the cookies are spooned or piped on to a baking sheet and cooked at low temperatures until they are crisp.
There are some tips to follow to help you create the best meringue cookie possible.
Sugar Free Meringue Cookies Recipe Tips
It may sound like this meringue cookies recipe is a bit fussy but it’s actually not. It’s super easy to make but we do have a few tips to pass along to make them the best meringue cookies possible.
Tips for whipping egg whites:
To get the maximum volume from your egg whites you need to make sure that the bowl, mixing spoons and mixer are free from any type of fat (oil, butter and even egg yolk). Use metal or glass mixing bowls if possible. Plastic is more porous and can hold on to fat. Fat can interfere with the egg whites whipping.
Another tip to get fluffy egg whites is to allow them to come to room temperature. Let the egg whites sit about 30 minutes at room temperature before you begin whipping them.
Meringue cookies shouldn’t feel grainy. To prevent that from happening mix in the sugar a little at a time.
A bit of cream of tartar will also help to stabilize the meringue. It will keep the meringue from breaking down quickly.
Tips for baking:
If you want to avoid cracks in your meringue then you will want to make sure that your oven is warmed up to the correct temperature before you put them in to bake.
If you are baking these on a rainy or humid day then you may need to bake them a bit longer until they are fully dry.
How to make sugar free meringue cookies
Start by separating the yolks from the whites. This is easier to do when the eggs first come from the refrigerator and are cold. Separate them first before allowing the egg whites to come to room temperature.
Save the yolks to add into other recipes. If you have dogs you can always cook them up and feed them to the dogs. They will love them!
Meringue cookie ingredients:
- 4 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- 1/8 teaspoon salt
- ¾ cup Swerve confectioners’ sugar replacement or other no calorie sweetener
- 1 teaspoon vanilla extract
Directions for Sugar Free Meringue Cookies Recipe:
Adjust the bottom oven rack to the lowest setting and set the top rack two spaces above it. Pre-heat to 200°F and line two large, rimmed baking sheets with parchment paper or silicone baking mats. Set aside.
Using a stand or hand mixer, beat the egg whites until they start to thicken. Add the cream of tartar and salt and continue mixing until stiff peaks start to form.
While still mixing, slowly add the Swerve, one tablespoon at a time, until each spoonful is thoroughly incorporated into the egg whites. Repeat until all the sweetener is added and the mixture becomes stiff and glossy.
Add the vanilla extract and mix until just incorporated into the batter.
Spoon the mixture into an icing bag fitted with a decorative tip. Gently pipe the mixture onto the baking sheets to create small equal-sized cookies. Cookies may be relatively close together because they won’t spread out while baking.
Place the baking sheets into the pre-heated oven for 15 minutes, then turn the oven off. Do not open the door. Leave the cookies in the warm oven for two to two-and-a-half hours without opening the door. This will give the cookies time to dry completely.
Tip: The cookies are ready when they easily pop off the parchment paper or silicone baking mats. If they stick, they need additional time to dry.
Remove baking sheets from oven and serve immediately or transfer the cookies to an airtight container without overcrowding to prevent crushing. Enjoy!
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Sugar Free Meringue Cookies
Ingredients
- 4 large egg whites
- 1/2 teaspoon Cream of Tartar
- 1/8 teaspoon Salt
- 3/4 cup Swerve
- 1 teaspoon vanilla extract
Instructions
- Adjust the bottom oven rack to the lowest setting and set the top rack two spaces above it. Pre-heat to 200°F and line two large, rimmed baking sheets with parchment paper or silicone baking mats. Set aside.
- Using a stand or hand mixer, beat the egg whites until they start to thicken. Add the cream of tartar and salt and continue mixing until stiff peaks start to form.
- While still mixing, slowly add the Swerve, one tablespoon at a time, until each spoonful is thoroughly incorporated into the egg whites. Repeat until all the sweetener is added and the mixture becomes stiff and glossy.
- Add the vanilla extract and mix until just incorporated into the batter.
- Spoon the mixture into an icing bag fitted with a decorative tip. Gently pipe the mixture onto the baking sheets to create small equal-sized cookies. Cookies maybe relatively close together because they won’t spread out while baking.
- Place the baking sheets into the pre-heated oven for 15 minutes, then turn the oven off. Do not open the door. Leave the cookies in the warm oven for two to two-and-a-half hours without opening the door. This will give the cookies time to dry completely.
Notes
Nutrition
Other Keto recipes you might enjoy:
Baked Crack Chicken (aka Bacon Ranch Chicken)
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