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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.

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. 

Sugar Free Meringue Cookies Recipe

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 for a Xmas baking or just have them as a dessert after light Asparagus Tagliatelle dish.

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. 

1. French meringue, where white powdered sugar is beaten with egg whites
2. Italian meringue, where white sugar is replaced with boiling sugar syrup 
3. 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.

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.

Step by Step Instruction with Photo Collage on how to make Sugar-free Meringue Cookies

Recipe here we come:

Please give this Recipe 5 Stars. 🙂

Yield: 160 pc

Sugar Free Meringue Cookies

Print

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.

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Ingredients

• 262g (3/4 Cup) Sukrin Fiber Syrup Clear
• 1 Egg white
• 1 TBS Powder Sugar alternative (optional) ( I use Swerve or Sukrin)

Instructions

1. Heat up the oven on 90C or 195F
2. Prepare a double boiler and bring water to boil
3. Reduce the temperature, so boiling is not extreme and add mixing bowl on top. (see video)
4. Add syrup and egg white into the bowl and with hand-mixer keep mixing until fluffy white consistency appears
5. Keep mixing 3-4 minutes, until you see that the consistency is not changing anymore
6. Remove from the boiler and immediately add into the stand mixer and mix it on high until you get a stiff peak
7. 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
8. Once piped, place it onto a baking tray and into the oven for 2 hours
9. After 2 hours, check if the meringues are dry. If yes, take them out of the oven to let it cool.
10. If not yet completely dry, switch off the oven and let meringues sit inside to finish the drying process.
11. 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)
12. Enjoy

Notes

Nutrition Information:

Yield:

16

Serving Size:

10pc
Amount Per Serving: Calories: 26 Carbohydrates: 1g Fiber: 11g

 
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