Delicious Healthy Meringue Cookies
Meringue Cookies: There is one important rule to remember while there are many ways to make meringue, making it the authentic way, and that is the 1:2 ratio of egg whites to sugar. The meringue should be on a crisp in texture with a sweet side, that will instantly melt in your mouth. The finished meringue will be shiny, white, and smooth after being given plenty of time to slowly bake.
This dessert of sweet meringue cookies melt in your mouth is an airy treat, almost no carbs per cookie with a touch of almond flavor. When you are in the mood for something sweet, you can quickly whip up a batch of these but don’t want to use up too much of your daily macros.
Also Read: Low Carb Chocolate Souffle
For years and years, my mom has been making these cookies. I’ll share her recipe with you below, She’s got it down to a science but this is one takes a little practice (like biscuits). You have to get the egg whites to just the right stiffness and while baking temperature and time will vary from oven to oven.
How to make Meringue Cookies?
The last time I moved and I bought a new oven, they were lightly browned on the outside but still chewy on the inside when the first time I made these cookies in it (a little darker than I like). But the next time they turned out perfect when I lowered the temperature of my oven by 5 degrees.