SUGAR-FREE MERINGUE COOKIES RECIPE
Those Sugar Free Meringue Cookies are a perfect combination of Swiss and Italian Meringues but as a healthier alternative.
Those Sugar-Free Meringue Cookies have been one of the most difficult recipes for me to develop.

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What are Meringues?
Original Meringues are cute little cookies crispy from outside and a bit chewy from the inside, always made with Egg Whites and powdered sugar.
Lots of sugar. Like XXL lots of sugar.
By adding a bit of starch, they are then whipped into a perfect stiff peak and baked into perfection. We all love them, but except that egg white and maybe sometimes a bit of lemon or vanilla, none of the other ingredients are allowed with or Low Carb lifestyle.
And if you try any powdered sugar alternative, which we all use, none of them brings everything together to get that Meringues perfect taste. And believe me, I have tried it at least 100times. If you use pure Erythritol, because of so much sugar you have to use, you might get (and I have) a perfect look, but after a first bite, you will leave it only as a decoration.
You can always use them as a decoration to any of your cakes, place it on top of our Wild Blueberry Cheesecake for an extra special look, add them together with our Low Carb Gingerbread Cookies or our Keto Vanilla
Different types of meringues:
Only after writing this article, I have gone to do a bit of research, just to know what types of meringues there exists, and have found out we actually have 3 major Types of meringues.
- French meringue, where white powdered sugar is beaten with egg whites
- Italian meringue, where white sugar is replaced with boiling sugar syrup
- Swiss meringue, where egg whites are first warmed and then whisked until cooled.
And since I had no idea those 3 types exist, looking at my invention, I would guess, following our guidelines, you are going to produce a perfect mixture of Swiss/ Italian Sugarfree Meringue Cookies.

This recipe or a perfect Meringue took me good 4 years to develop. I must say, Meringue have been and still are one of my best sweets since childhood.
I LOVE them and used to buy them all the time when I needed something sweet. This gave me great sweet satisfaction for a good few days. Because they are really extremely sweet, ( as we all lovers of meringue know), all you need is few pieces and your sweet craving is gone. And then we are again few days happy living without any treats.
Why Keto or Sugar-Free Meringue Cookies?
When we started Low Carb Lifestyle, I guess this was one of my first sweet treat I wanted to make.
I have searched, I think the whole internet for recipes. And this was like 5-6 years ago. There was really not much on the net. But I have still tried every single recipe I have found. But none of them came up as identical to the real one as I would have thought so.

Our move.
Then we moved to Doha and my experiments continued. Especially during Christmas time, when little meringue kisses have always been part of our cookie selection.
In Doha, I have found some kind of sugar-free Honey, which was perfect for my baking. Quite a few recipes I have made worked perfectly with this brand. But as we left Doha, I have since tried to find that exact sugar free Honey, but have realized because of lack of sell, they have stopped producing it.
Tell me, why is it, that every time I find something we love, which goes perfect with our lifestyle, there are very few people buying it. It happens always. After about 6 months to a year, that particular product is gone for low sale.
WHY?
I still have a Sugar Free Meringue Cookies recipe, which I used to make with this honey. They were the best cookies ever. But now, I can never get it to that perfectness with other brands. But I will keep trying and once I will make it, of course, I will be sharing it here.
So back to those lovely authentic Sugar-Free Meringue Cookies. I have tried at least 50 batches. None really worked. The problem was, I was trying to follow the original meringue recipes and substituting sugar with different low carb brands. So here goes us not thinking out of the box.
THINK OUT OF THE BOX
ALWAYS

A special ingredient:
Sukrin Fiber Syrup Clear:
It is a natural low carb and low-calorie alternative if you need a liquid sweetener.
Something you can compare it to honey but completely colorless. I use it for baking cookies, where you get a lovely soft texture inside, but still a bit of crunchiness from outside. It is also great to use to sweeten your tea or coffee, making caramel or add into a sauce.
It does not contain sugar at all and is full of prebiotic fiber, which is very beneficial for our health. Once you use it, remember, that the sweetness is only about 60% compared to a normal syrup, so a bit more needs to be added.

My dear friend Kim has made an excellent Review of all of Sukrin Products on her page Low Carb Maven. I am sure you will enjoy it.
The story continues
As I was trying to make a special icing for one of the cakes ( the one my mummy used to make for me) I went out of the box and swapped icing sugar for liquid sugar.
Once the icing was made, O MY. I have to tell you I LOVE IT. You can put it onto any cake you desire. Anyway, as I was making it and taste it O MY. I can’t stop thinking about it.
It was just divine. But what I wanted to say. I never get through this O my. But how good that was.
As I was making it, the consistency has reminded me so much of my all time trials for Sugar-Free Meringues Cookies, I have always tried to develop.
Subsequently, whatever was left, I placed into the Icing bag and made few meringues to try. Straight into the oven. AND?
VOILÀ
My IDENTICAL Sugar-Free Meringue Cookies were born.
Finally.

After like 4 years. I have almost given up on them. But now no more.
Never. Ever.
That all was last year just before Christmas. And I just prayed yesterday as I was making them for all of you, that this recipe will still work.
And it did. Perfect. I just need to get more syrup, because of course as always, they stopped selling it in a health shop near me.
The best part is, you only need 2 ingredients.
And only 1 Egg white. Well maybe 3, if it is not sweet enough. And you can use this recipe for meringue, Icing, Pavlova, use it as a decoration You name it.
Imagination and out of the box thinking, does not have borders.
If you are still looking for more Keto Cookie Recipes, I have put together a great collection of over 35 of them from bloggers around the world. Worth looking at.
How do you store Sugar-Free Meringue Cookies?
The most important is, once you make those Sugar-Free Meringue Cookies and you are not ready to eat all of them, you have to store them in an airtight container. There they will stay nice and ready to eat for like forever. And I mean really forever. I have just found one box from last year Christmas cookies, I completely forgot about. And those Meringue have survived the whole year. And they taste and look exactly as if I made them yesterday.
Can meringues get soggy?
If you do not keep them in an air-tight container, they do get soggy after a while. I normally place them on the table just before serving and if not consumed, they go back to the container. Otherwise if left for a day or two just outside on a table, they do get softer and a bit sticky.

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Recipe here we come:
Please give this Recipe 5 Stars. 🙂
Sugar Free Meringue Cookies

Those Sugar Free Meringue Cookies took me 4 years to develop, but they are the best ever. Tastes exactly the same as a real sugar one.
Ingredients
Instructions
- Heat up the oven on 90C or 195F
- Prepare a double boiler and bring water to boil
- Reduce the temperature, so boiling is not extreme and add mixing bowl on top. (see video)
- Add syrup and egg white into the bowl and with hand-mixer keep mixing until fluffy white consistency appears
- Keep mixing 3-4 minutes, until you see that the consistency is not changing anymore
- Remove from the boiler and immediately add into the stand mixer and mix it on high until you get a stiff peak
- Once completely stiff, add the mixture into the piping bag and pipe meringues onto silicon sheet. I was able to make 160 small pieces, but depending on the size, you can calculate
- Once piped, place it onto a baking tray and into the oven for 2 hours
- After 2 hours, check if the meringues are dry. If yes, take them out of the oven to let it cool.
- If not yet completely dry, switch off the oven and let meringues sit inside to finish the drying process.
- Important: If you are not planning to eat them all straight, I would suggest to place them into an airtight container, where they will last forever. (see my story)
- Enjoy
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Nutrition Information
Yield
16Serving Size
10pcAmount Per Serving Calories 26 Carbohydrates 1g Fiber 11g

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And as always, do let us know how you like them if you have been thinking out of the box and got some special treat with this Sugar-Free Meringue Cookies recipe. We all want to know.
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61 comments
These are so fun, and so easy! Such a pretty presentation with little effort!
Dear Renee,
You are so right. Quick to make and really favorite at least in our house.
Have a great holiday season
Zuzana
easy, beautiful, and quite tasty! Thank you!
Yes Tessa,
They really are
Zuzana
Those are gorgeous! I have egg whites in my fridge that I need to use up, too…
Dear Raia,
Yes, and it is really easy and so yummy, just right for holiday season.
Have a great day
Zuzana
Wow, every time I turn around, there’s a new sweetener option! I haven’t heard of this one and am seriously intrigued. Might have to order some!
Dear Alisa,
Sukrin is a brand mostly popular in Europe. We use it for the last 5-6 years and love baking with it. Something similar to Swerve.
Zuzana
These look perfect! Every time I try to make meringue cookies something goes wrong, lol. Thanks for the directions so I can make a successful batch of these!
Dear Stacey,
You sure will. Do let me know if they were as perfect as I think they will be.
Have a great holiday season
Zuzana
These are beautiful! I love how you’ve made the directions so easy to follow. What a treat!
Dear Kathryn,
Thanks for a lovely comment. I do try to make it always as easy as possible, so even the non-baker can make it fast.
Have a great day
Zuzana
I LOVE meringue cookies! I’ve actually never heard of Sukrin Fiber Syrup Clear but it’s so interesting! Definitely something I need to try out.
Dear Jean,
It is great, still a natural alternative in our Low Carb lifestyle or if you want to reduce sugar intake for some reason.
Have a great day
Zuzana
Wow! They look so dreamy delicious! I love meringue cookies!
Dear ChihYu,
Yeah, they really are. I love them as well big time.
Zuzana
These look like perfect little treats! Meringue is something i don’t make a lot of due to the sugar content so will be giving your recipe a try, thanks 🙂
Dear Hope,
Just let me know once you do bake them. I hope you would love them as much as we do
Zuzana
Low carb meringues, yum!
Dear Catherine,
Happy you like them as well.
Zuzana
I can see many people appreciate a Keto version. The cookies are so pretty too!
Thanks a lot Yang,
I do hope everyone will love them forever
Zuzana
Can you add flavoring to the recipe, like vanilla, almond or lemon? Will that change the outcome?
Dear Anne,
I would say try it. Definitely worth it. Just not so much liquid (lemon) so the consistency does not change. But flavoring — yes.
Do let us know how it went
Zuzana
I love meringue cookies! These are such tasty little treats!
Dear Laura,
I used to eat them in bags when I was younger. Well now that we can not afford so many calories, those are pretty handy.
Have a great day
Zuzana
These are STUNNING! So easy to make too. Danke, das rezept ist super!
Dear Joni,
Those are so simple to make that you would not even think twice about not making them.
Und danke sehr
Zuzana
These are gorgeous works of art. “Almost:” too pretty to eat!
Dear Kelly,
Yeah, big time favorite. I always sneak and take few so nobody sees it.
Zuzana
What an interesting recipe. So beautiful, too!
Thanks a lot Chihyu,
We all love those meringue cookies.
Have a great day
Zuzana
Aw, so much fun piping these!! So pretty!
Dear Megan,
Really easy to pipe as well.
Zuzana
Bless you for spending 4 years figuring it out . . I tried my own version a few times and then gave up, haha. Will definitely be trying yours!
Dear Jennifer,
Here you see how much I love them an I was really not going to stop until I got them right to perfection.
Appreciate your comment. Thanks a lot.
Have a great day
Zuzana
These are so perfect! And pretty:)
Dear Linda,
Thanks, they are
Zuzana
I love meringues! So light and fluffy! And these look so delicious!
Thanks Isabella,
They really look perfect.
Zuzana
[…] Sugar-Free Meringue Cookies (Low Carb) […]
[…] From: LowCarb-NoCarb […]
Ok…. it looks like I’m the only one here with this problem so I must have missed something somewhere in your post. But I’m not seeing how much water is needed for this recipe? (see listed ingredients below)
Ingredients
262g (3/4 Cup) Sukrin Fiber Syrup Clear
1 Egg white
1 TBS Powder Sugar alternative (optional) ( I use Swerve or Sukrin)
Dear Cid,
There is not water included in the recipe. You do not add any water.
If you have seen the video, maybe got confused by pouring the liquid sweetener into the bowl.
Hope that helps.
Zuzana
I cannot wait to make these! I love meringue cookies too. They are one of my very favorites. It’s so nice to learn about new sugars that can be used in other recipes as well. My mouth is watering…lol! You do a very nice job of presenting these and give a real easy prep method. I am ordering my sugar from amazon right now!
Dear Sherley,
I am so happy this got you to convince to try because those are really the best thing ever. I love meringues so much and I knew I have to come up with the best ever. Even though it took me good 5 years.
Enjoy the day
Zuzana
Hi there, this is a great discovery! I was thinking that it seems like a ton of syrup vs. egg white. I made some French macarons with that ratio and it seemed like more syrup than necessary. I’m currently experimenting with reduced amounts. Also, did your meringues get sticky after a while? Thanks!
Dear Jackie,
Do let me know once you experiment with different amounts. I am really curious if that will work.
With regards to stickiness, if they are stored in an airtight container, they are crispy. But once you take them out and leave them for a day or two, they do get a bit sticky.
Hi, what do you mean by only one egg white well maybe 3 if i use 3 I need triple the sweetener?
Dear Debra,
In this recipe one egg white is more then you really need. Once properly mixed into fully fluffiness, you will have meringue for more then 2 baking sheets. I have not tried to double this recipe, since there is really a lot from one.
Hi,
I’d like to use your recipe to create an italian meringue needed in a test-run for sugar free french macarons de paris. I’ve made the “sugar” version, and turned out great, – for my daughters birthday – but on keto myself and would be a challenge to create a sugarfree version too. did you by any chance write down the weight of your “one egg white”, I’m guessing one would be pretty much what I would use in the traditional macaron recipe (for the meringue, one for the almond-broyage), but would be helpful to know. In addition, I ordered the sukrin fibre, but they mistakenly delivered the “gold” variety instead of clear, would that be a problem? (I’m intending on making colored batter for the macarons, so color is not really an issue) (in EU, an average egg white would be around 35gr)
Dear Karen,
I do live in Austria, so I guess our eggs are very similar. I have unfortunately never weight the egg white but have made this recipe already on several occasions and it always worked. With Sukrin gold, I guess it would be very similar, only a bit darker in color. But have to try that. Do let me know how it all went and please send me some pictures. I am sure we all would like to get inspired by your recipe as well.
Have a great day
Zuzana
Oh….My….! You’re a genius! I have to order the syrup, but i just love merinques. I wanted to make a ‘Merveilleux’, because i like it so much. I had tried it with Erythritol, but that was a real disappointment.
There’s a new sweetner on the market, which i can’t buy in my country nor amazon, only Americans can.., that’s just like sugar. It’s called Allulose. I will try this in a few days . Thank you so much for sharing this with us.
I am so happy for you Michelle. I feel, that you are as excited as I was, when it finally worked after so many years. I o love meringue and could not live without them.
Hello, I just made the icing and it is delicious. Just like marsh mallow fluff. But when I piped it out they didn’t keep their form. Any ideas? Thanks.
Dear Heather,
I guess it was not mixed fully. probably a bit more sugar or less egg white
Hi there. I am just writing to say BEWARE of this Sukrin syrup!! Although it is low carb, it is a molecule that still SPIKES YOUR BLOOD SUGAR and as such is NOT suitable for a low carb diet. Pity, because I really need a low carb meringue recipe.
Not sure Alexandra.
My daughter is T1 Diabetic and those Meringue Cookies do not spikes her at all.
[…] Sugar-Free Meringue Cookies Lowcarb – Nocarb […]
Hello Zuzana, when pressing suggested site for syrup it takes me to lankato maple flavour syrup. As I read on yours do not have flavour so I suppose it’s wrong syrup. I’m in Canada /dubai. Can you kindly suggest here correct link you use , Thank you
Dear Marina,
What happens sometimes is, that if it is not available, Amazon will suggest something similar available in your country. I have already changed the link but if that does not work, it needs to be Sukrin Fibre Syrup Clear.