This dessert is an airy treat. Sweet meringue cookies melt in your mouth, with a touch of almond flavor and almost no carbs per cookie. You can quickly whip up a batch of these when you are in the mood for something sweet, but don’t want to use up too much of your daily macros.
I put in the instructions to bake for 40 minutes, but it really depends on the size of your cookies and how hot your oven runs. You’ll know that they are done when you can easily peel the cookies from the parchment paper without them sticking.
If you’d like to add some more fat you can easily whip up some cream cheese, butter, and Swerve into a frosting. Then you can put them together as sandwich cookies!
Yields 18 servings of Crisp Meringue Cookies
The Preparation
- 4 large egg white
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon almond extract
- 6 tablespoons powdered stevia/erythritol blend
- salt, pinch
The Execution
1. Preheat oven to 210°F. Pour egg whites into your mixing bowl, then add the cream of tartar.
2. Start the mixer slowly increase towards a medium speed. When the egg whites start to look frothy stop the mixer and add 3 tablespoons Swerve, the almond extract, and salt.
3. Mix on a high speed until the egg whites whip up to a medium consistency. Stop the mixer and add the remaining 3 tablespoons of Swerve.
4. Continue to whip on a high speed until the meringue becomes very stiff and starts to pull away from the sides of the bowl. Stop the mixer and scrape the meringue out of the whisk and down the sides of the bowl, then mix it again to make sure that everything is mixed evenly.
5. Load the meringue into a piping bag fitted with a large star shaped tip. Depending in the size of your bag you may need to refill the bag a few times in order to work your way through the entire batch.
6. Place sheets of parchment paper on 2-3 baking sheets. How many you need will depend on how closely you can comfortably pipe the cookies next to each other. Pipe out 18 rosette shapes, or whatever shape you are comfortable creating.
7. Bake the meringue cookies for 40 minutes at 210°F. Once they are done turn the oven off and crack the door open, then allow them to cool for another half hour.
This makes a total of 18 servings of Crisp Meringue Cookies. Each serving comes out to be 4 calories, 0g fats, 0.1g net carbs, and 0.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 4 large egg white | 69 | 0.2 | 1 | 0 | 1 | 14.4 |
| 1/4 teaspoon cream of tartar | 2 | 0 | 0.5 | 0 | 0.5 | 0 |
| 1/2 teaspoon almond extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 6 tablespoon powdered stevia/erythritol blend | 2 | 0 | 0 | 0 | 0 | 0 |
| — salt | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 79 | 0.2 | 1.7 | 0 | 1.7 | 14.4 |
| Per Serving (/18) | 4 | 0 | 0.1 | 0 | 0.1 | 0.8 |
Crisp Meringue Cookies
Ingredients
- 4 large egg white
- ¼ teaspoon cream of tartar
- ½ teaspoon almond extract
- 6 tablespoon powdered stevia/erythritol blend
- salt pinch
Instructions
- Preheat oven to 210F. Pour egg whites into your mixing bowl, then add the cream of tartar.
- Start the mixer, then slowly increase towards a medium speed. When the egg whites start to look frothy, stop the mixer and add half of the sweetener, the almond extract, and the salt.
- Mix on a low speed until sweetener is incorporated enough to not fly out everywhere, then mix on high speed until the egg whites whip up to a medium consistency. Stop the mixer and add the remaining half of the sweetener. As before, mix on low just enough to blend sweetener.
- Increase speed to high and whip until the meringue becomes very stiff and starts to pull away from the sides of the bowl. Stop the mixer and scrape the meringue out of the whisk and down the sides of the bowl, then mix it again to make sure that everything is mixed evenly.
- Load the meringue into a piping bag fitted with a large star-shaped tip. Depending on the size of your bag, you may need to refill the bag a few times to work your way through the entire batch.
- Place sheets of parchment paper on 2-3 baking sheets. How many you need will depend on how closely you can comfortably pipe the cookies next to each other. Pipe out 18 rosette shapes, or whatever shape you are comfortable creating.
- Bake the meringue cookies for 40 minutes. Once they are done, turn the oven off and crack the door open, then allow them to cool for another half hour.
Was not a fan of these. They did not get dry in the middle and were not crunchy like a traditional meringue. I can’t see a lot of people liking this recipe or enjoying it. I followed everything perfectly and my meringue looked exactly like yours in the photos but they did not turn out well texture wise.
I threw them out. Bummer!
If they weren’t fully dry then you may need to cook them longer. Oven temps can vary by quite a lot! They should be crisp all the way through.
Okay I’ll possibly try them again, I think the swerve was maybe not as good for this recipe since, on it’s own, it can yield an overly sweet flavor. The meringue doesn’t seem to be a good vessel for such an interesting sweetener. Anyway thanks for the response!
Needed longer cooking time than stated in the recipe and WAY too sweet. So sweet they hurt my throat. I will tweak it for next time.
I made two batches of these. The first one I halved the amount of sweetener since equal gold is 1:2. It was too sweet, and the outside was still gooey in some places so I kept it in longer. The next batch I did only 2 tbsp of sweetener, and increased the oven temp to about 230. These were much better, nice and crisp with no browning on top, but still a little too sweet for me. My kids loved them though. Maybe I’ll do 1 – 1.5 tbsp of sweetener next time.
Just made these, they were light and crisp HOWEVER way too sweet. I used a monk-fruit erythritol blended to a powder and 6 tablespoons tastes like twice as much as needed, no almond flavor can be found just like a spoon of the sweetener in my mouth. will dissolve in my coffee I guess
How do you store them to retain crispness?
Normally I just store these in a ziplock bag. They don’t usually last very long though so I haven’t experienced them getting soft yet. 😅
I just made these and they are very interesting! I don’t have a stand mixer so I used a hand mixer. I also changed the extract to lemon and they taste lemony! I figured any extract would work. They are like puffs of air that have a little flavor! Not really cookies, they just dissolve in your mouth.
That’s less than half the sweetner (Swerve is 1:1 for sugar, right?) that a crisp meringue usually calls for. I may use the normal amount and see what happens– I use top these with a nice portion of bittersweet ganache, and I like the shell sweeter than the filling.
Hey Sam,
It is best to follow the recipe as is first — but if you decide to try it with an increased amount of swerve, let us know how it turns out.
It turned to garbage. On the upside, it used up the last of my supply and freed up space in my pantry since I won’t be re-buying.
I think the egg to swerve ratio was incorrect i
make tradional meringues all the time can make them with my eyes closed will try again with only 3 egg whites instead of 4!
I have made these a few times, I use very little swerve as it is very sweet, seems sweeter than regular sugar. I have found my perfect sweetness to be 3 tablespoons swerve in this recipe, but I did have to beat them awhile. They tend to come out more like pavlova, light crisp outside and a marshmallow inside is good too, depends on my mood or how long I wait to eat them. 🙂
Thanks for the feedback! The marshmallow inside sounds amazing — I’m going to try waiting a little less next time and try it out. Glad you enjoyed them 🙂