I meant to post this recipe a while back, but wasn’t able to get it done. I believe this one is worth the wait! It’s very versatile and a good way to use up egg whites if you make homemade mayo like I do. It’s a 3-ingredient recipe, so it comes together quickly and easily. My favorite! The only thing that takes some time is the cooking and cooling.
Yields 18 servings of Peanut Butter Meringue Cookies.
The Preparation
- 1 cup egg white, room temperature
- 1/2 cup peanut butter
- 2 tablespoons stevia/erythritol blend
The Execution
1. Preheat oven to 200°F. Line a baking sheet with parchment paper or a silpat. Pour egg whites into mixer bowl.
2. Turn on fairly high speed and beat until soft peaks begin to form. Slowly add sweetener by sprinkling on meringue as you beat it.
3. Continue beating until meringue is stiff and does not fall off scraper/spatula/spoon.
4. Add peanut butter and mix on lower speed to blend well.
5. Mixture will be somewhat deflated.
6. I used a medium Pampered Chef scoop to measure out the cookies. The scoop equals approximately 2 Tbsp. These cookies will not spread, so they don’t need much space between them on the baking sheet.
6. Bake at 200o for one hour without opening the oven door. Once hour is up, turn off oven and leave cookies in for one more hour. If you open the door during cooking, the cookies will deflate. Remove from oven and enjoy!
7. These cookies are soft and somewhat moist. I like to use them to make sandwich cookies. I mix 1/2 cup of peanut butter with 4 Tbsp LC-Natural Sweet.
8. Spread on one cookie and top with another. Or you could use a sugar-free fruit spread for a PB & J sandwich cookie. Or cream cheese filling.
Get creative!
Even better, I like to cover my cookies in my low carb chocolate.
I either spread the sweetened peanut butter on top and then dip in the chocolate or make a sandwich cookie and dip it in chocolate. Let dry on rack.
To speed up drying, place cookies in refrigerator.
You end up with this deliciousness!
Yum!!
This makes a total of 18 servings of LC Peanut Butter Meringue Cookies. Each serving comes out to be 49 calories, 3.6g fats, 1.1g net carbs, and 3.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 cup egg white | 126 | 0.4 | 1.8 | 0 | 1.8 | 26.5 |
| 1/2 cup peanut butter | 759 | 64.5 | 25.8 | 7.7 | 18.1 | 32.3 |
| 2 tablespoon stevia/erythritol blend | 5 | 0 | 0 | 0 | 0 | 0 |
| Totals | 890 | 64.9 | 27.6 | 7.7 | 19.8 | 58.7 |
| Per Serving (/18) | 49 | 3.6 | 1.5 | 0.4 | 1.1 | 3.3 |
LC Peanut Butter Meringue Cookies
Ingredients
- 1 cup egg white room temperature
- ½ cup peanut butter
- 2 tablespoon stevia/erythritol blend
Instructions
- Preheat oven to 200F. Line a baking sheet with parchment paper or a silpat. Pour egg whites into mixer bowl.
- Turn on fairly high speed and beat until soft peaks begin to form. Slowly add sweetener by sprinkling on meringue as you beat it.
- Continue beating until meringue is stiff and does not fall off scraper/spatula/spoon.
- Add peanut butter and mix on lower speed to blend well.
- Mixture will be somewhat deflated.
- I used a medium Pampered Chef scoop to measure out the cookies. The scoop equals approximately 2 Tbsp. These cookies will not spread, so they don't need much space between them on the baking sheet.
- Bake for one hour without opening the oven door. Once hour is up, turn off oven and leave cookies in for one more hour. If you open the door during cooking, the cookies will deflate. Remove from oven and enjoy!
I made these and they were delicious! Yours seems to be the only recipe for cookies like this on the internet because I was looking for others that I might be able to cook in the air fryer. It’s so hot here and I’m dying to make these cookies but leaving the oven on for an hour is a “no go” 😔 Do you have any other ways to bake them? Also I wondered what kind of peanut butter you used. I have the kind with only peanuts and salt. Thank you for a wonderful cookie recipe 🩷😊