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.
Serves 18 Cookies
10 minPrep Time
50 minCook Time
1 hrTotal Time
- 4 large egg whites
- ½ teaspoon almond extract
- ¼ teaspoon cream of tartar
- Pinch of salt
- 6 tablespoons Swerve Confectioners
- Preheat oven to 210°F. In your mixing bowl, pour egg whites, then add the cream of tartar.
- Start the mixer on a medium speed. Stop the mixer when the egg whites start to look frothy and add the almond extract, 3 tablespoons Swerve and salt.
- Until the egg whites whip up to a medium consistency, mix on a high speed. add the remaining 3 tablespoons of Swerve after the mixer is stopped.
- Until the meringue becomes very stiff, continue to whip on a high speed and it starts to pull away from the sides of the bowl. Scrape the meringue out of the whisk after the mixer is stopped and down the sides of the bowl, then to make sure that everything is mixed evenly mix it again.
- With a large star-shaped tip, Load the meringue into a piping bag fitted. You may need to refill the bag a few times in order to work your way through the entire batch depending on the size of your bag.
- Place 2-3 baking sheets of parchment paper. Pipe out whatever shape you are comfortable creating or 18 rosette shapes.
- For 40 minutes at 210°F, bake the meringue cookies. Turn the oven off and crack the door open once they are done, then allow them to cool for another half hour.