Sugar Free Meringue Cookies
These meringue cookies are light, airy, and incredibly delicious.
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Servings: 30
Calories: 10kcal
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
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.
Nutrition
Serving: 30g | Calories: 10kcal | Carbohydrates: 0.5g | Protein: 1g | Fat: 1g
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