Sugar-Free Meringue Cookies Recipe

Those Sugar-Free Meringue Cookies without Cream of Tartar are a perfect combination of Swiss and Italian Meringues, but as a healthier alternative. Fully Keto, Low Carb, Gluten-Free and perfect for Diabetics, those Keto Cookies can be served throughout the whole year, not only for Christmas.

Keto Meringue Cookies

Finally, YOU can enjoy easy to do and real-taste Sugar-Free Meringue Cookies without Cream of Tartar in your lifestyle. Only 2 ingredients and you are done. Well one and a half ingredient to be precise.

Our Keto 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.

How are regular Meringues done?

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 100 times.

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. 

Very similar method is making Sugar-Free Keto Marshmallows Recipe. You should for sure try it.

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 Crescent 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. 

Perfect Sugar-Free Meringue Recipe

This recipe or a perfect Meringue took me a 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 require is a 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

Keto Meringue Cookies Special Ingredient  

A special ingredient:

Sugar-Free Simple Syrup

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.

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.

What liquid sugar sweetener is good to use?

As I have made this recipe with our homemade Sugar-Free Simple Syrup Recipe, I have used it as a base Allulose. 

Simple Syrup made with allulose makes the cookies a bit soft and takes longer to dry, but you get the best flavor. 

Once Allulose Meringue cookies are dehydrated, they do not have to be stored in an airtight container to stay crispy. I have had them on our table for over a week, and they were still perfectly crisp. 

Erythritol Meringue as a base works as well, but to me, because you have to use lots of it, in the end, it gives you that strong cooling, almost spicy aftertaste. 

You can also use store-bought liquid sweeteners such as:

• Sukrin Maple Syrup
• Sukrin syrup gold
• Sukrin Caramel Syrup
• ChocZero Vanilla Syrup 
• or any other thick sugar-free liquid syrup

Flavored Meringue Cookies

As we all know, even Sugar-Free Meringue Cookies can be made with different flavors or colors using either sugar-free syrups or extracts.

I am giving you a few suggestions for Meringue Cookies Flavors:

• Vanilla Extract
• Peppermint drops
• Chocolate flavor
• Lemon extract
• Strawberry extract
• Cocoa Powder
• Raspberry extract
• Pumpkin – with ChocZero Pumpkin Pie Syrup
• Coffee flavor – add a few drops of very strong espresso

How To Make Sugar Free Meringue Cookies

To get the best firm and crunchy Sugar-Free Meringue Cookies, I will try and describe every step of the recipe for you. You can also look at our video to get the best ideas visually as well. 

Recipe for Meringue Cookies

Kitchen Gadgets needed:

• Cooking Pot
• Hand mixer
• Kitchen machine
• Piping Bag with a tip
• Baking tray
• Silicone sheet

Ingredients needed:

• Sugar-Free Simple Syrup
• Egg White
• Sweetener – optional

*Exact measurements are listed in the recipe card below.

STEP BY STEP INSTRUCTIONS TO MAKING THE BEST SUGAR-FREE MERINGUE COOKIES

First Step: Ingredients needed to make Homemade Sugar-Free Meringue cookies

Start preparing all of your ingredients which are only a sugar-free liquid sweetener and an egg white.

I have in this recipe used our sugar-free simple syrup with Allulose sweetener as a base.

Ensure the egg is at room temperature to get the best stiff peak once whisked.

Second Step: Warming up the sweetener together with egg white. 

Using a double boiler, or as you see in the video, in my case, a cooking pot with the bowl from the kitchen machine, bring it all to boiling.

It is easier to use a bowl from your kitchen machine as you’re going to keep whisking it inside the machine later on.

Third Step: Whisking ingredients over a double boiler

Once the ball is warm, place your liquid sweetener and egg white, and using a hand whisk, keep whisking until you get a white foamy consistency.

For better visual steps, please look at our video for visual details.

Fourth Step: Whisking with the Kitchen Machine

Once you get the white foamy consistency, stop the double boiling process and dry your bowl from outside.

Place it into your kitchen machine and whisk until you get a beautiful white stiff peak.

Fifth Step: Piping bag

Prepare your piping back with a tip you prefer.

I found it easiest to use a tall glass to place the piping back in to make filling much more manageable.

Sixth Step: Pipe and bake

Using a piping bag with a tip, fill it all up with meringue icing and start piping little meringue cookies on your baking sheet covered with silicone or parchment paper.

Place into the oven and bake at 90 Celsius or 195 Fahrenheit for 2 to 3 hours.

Depending on which liquid sweetener you have used, your meringue cookies might not become fully dry. You can either keep baking it for longer in the oven or place them into a dehydrator to fully dry and crisp.

Tips and Tricks:

• Eggs – egg whites need to be at room temperature to get the best stiff peak.
• Liquid sweetener replacement – if you do not want to make our recipe, you can pick store-bought sweeteners, such as  Sukrin Maple Syrup, Sukrin syrup gold, Sukrin Caramel Syrup, ChocZero Vanilla Syrup, or any thick liquid sugar-free syrup.
• Baking time – baking time depends on the liquid sweetener you use. Some require longer and some a few hours less. 
• Dehydrator – you might use a dehydrator for approximately 4 hours if your cookies do not dry and crisp in the oven. 
• Storage – kitchen counter with our allulose base simple syrup 

FREQUENTLY ASKED QUESTIONS AND ANSWERS

What if my sugar-free meringue cookies are not fully dry?

Depending on the liquid sweetener you have used, this might be the case. 

You can either leave it to bake in the oven for a few hours longer and then switch the heat off and let it stay in the oven overnight.

You can also place the cookies into the dehydrator for approximately 4 hours, which will help them fully dry, crisp, and firm.

How do you store Sugar-Free Meringue Cookies?

If you make those sugar-free meringue cookies with our simple syrup sweetener recipe, you can leave them on the kitchen counter.

There are some store-bought sweeteners, which might require you to keep your keto cookies in an airtight container to keep them fully crispy.

Can meringues get soggy?

Using our Recipe with Allulose based sugar-free simple syrup, they do not get soggy even after weeks placed on the kitchen counter.

But depending on the type of store-bought sweetener you use, yes, if you do not keep them in an airtight container, they do get soggy after a while.

If hat occurs, 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.

Can you freeze Keto Meringue Cookies?

I would not suggest freezing them, as they might soften while thawing.

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