Those Sugar Free Keto Meringue Cookies Recipe is made with Just 2 Simple Ingredients and only 1 gram of Net Carbs for 10 Pieces. Those Light and Fluffy, with Crispy Exterior Sugar Free Meringue Cookies, are Delicious and Healthy Low Carb Alternative.
Use them as a decoration for any of our cakes and gingerbread village, place them on top of wild blueberry cheesecake or hot chocolate for an extra unique look.
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 people with diabetes, those keto cookies can be served throughout the year, not only for Christmas.
Keto cookie recipes
It is a perfect addition to your big Christmas cookie basket for your friends.
Mix them with gingerbread cookies, crescent, shortbread, or butter cookies.
If that is not enough, you can add our peanut butter and Nutella cookies.
And if you still feel you need more, our collection of over 42 easy keto cookies should help.
Meringue cookies
Finally, you can enjoy easy-to-do and real-taste low carb meringue cookies without cream of tartar in your lifestyle. Only 2 ingredients, and you are done.
Our recipe for keto meringue cookies has been one of the most difficult for me to develop.
What are meringues?
Classic meringues are cute little cookies crispy on the outside and a bit chewy on the inside, always made with egg whites and powdered sugar.
Lots of real sugar.
Like XXL lots of sugar.
How are regular meringues done?
Adding a bit of starch is then whipped into a perfect stiff peaks form and baked into perfection. We all love them, but except for egg white and sometimes a bit of lemon or vanilla, none of the other ingredients are allowed in our lifestyle.
If you try the keto version with any powdered sugar alternative we use, they all need to bring everything together to get those meringues a perfect taste. And believe me, I have tried it at least 100 times.
If you use granulated sugar like 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 decoration.
You can use a powdered sugar substitute like monk fruit – allulose blend.
Different types of meringues:
After writing this article, I have gone to do a bit of research to know what types of meringues exist, and have found out we 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 is where egg whites are first warmed and whisked until cooled.
And since I had no idea those 3 types exist, looking at my invention, following our guidelines, you are going to produce a perfect mixture of Swiss Italian sugar-free meringue cookies.
Can You Make Meringue Without Sugar?
To answer if you can make meringue without sugar comes with my recipe. If you are looking at it as a pure sugar, then yes, certainly it is possible to make meringue not using a regular sugar.
It might take you few years to develop, but I have a news for you. I have gone through this already and after years of trial, so you do not have to. Here it is. The meringue recipe made without sugar. Enjoy.
Perfect Low Carb Meringue Recipe
This recipe, or a perfect meringue, took me 4 years to develop. Meringue has been and still is one of my best sweets since childhood.
I love them and used to buy them when I needed something sweet. This gave me great sweet satisfaction for a good few days. Because they are extremely sweet (as we all lovers of meringue know), all you require is a few pieces, and your sweet craving is gone.
My recipe follows a similar method for making sugar-free keto marshmallows, which you should try.
How many carbs are in meringue cookies?
I have got fantastic news for you. Our recipe has almost 0 carbohydrates. 0 net carbs per cookie. Zero carb sugar free cookies.
With my calculation, 10 pieces of this deliciousness bring you 1 gram of carbohydrates. And believe me. You will only be able to eat that much.
Why sugar free keto meringue cookies?
When we started a low-carb lifestyle, this was one of the first sweet treats I wanted to make.
I have searched the whole internet for a good recipe. This was like 8-9 years ago. There was little on the net, but I have tried every recipe I found. All of them came up as different from the real ones.
Then we moved, and I found some sugar-free honey, perfect for my baking.
Quite a few recipes I have made worked perfectly with this brand, and I have developed an excellent meringue recipe that finally worked. But they have stopped producing it.
A year later, I found another great replacement, only to discover that another product was discontinued after another year.
Story of my meringue cookies development
As I was trying to make a special icing as sugar free meringue recipe 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.
I LOVED IT. You can put it onto any cake you desire. Once the meringue frosting was made, O MY. I can’t stop thinking about it.
It was just divine. As I was making it, the consistency reminded me so much of my all time years of trials. I placed whatever was left into the Icing bag and made a few meringues to try. Straight into the oven. AND?
VOILÀ
My IDENTICAL Meringue Cookies were born.
Finally.
After like 4 years, I have almost given up on them.
The best part is you only need 2 ingredients.
Only 1 egg white and our special ingredient. And you can use this recipe for meringue, icing, frosting, Pavlova, use it as a decoration, you name it.
Make keto meringue cookies with a special ingredient
A special ingredient:
Sugar-free simple syrup
It is a naturally low carb and low-calorie alternative if you need a liquid sweetener.
Something you can compare 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 the outside. It is also great to sweeten your tea or coffee, making caramel or adding it to a sauce.
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 as a base allulose.
Simple syrup made with allulose makes the cookies 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.
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 those cookies can be made with different flavors or colors using sugar-free syrups or extracts.
I am giving you a few suggestions for meringue cookies flavors:
- Vanilla extract
- Peppermint drops
- Chocolate flavor – add our sugar free chocolate
- Homemade strawberry powder
- Citrus – add a teaspoon of lemon juice, extract, or lemon zest
- Strawberry extract
- Cocoa powder
- Raspberry extract
- Pumpkin – with ChocZero pumpkin pie syrup
- Coffee flavor – add a few drops of very strong espresso
- Food coloring – for special holidays
How to make sugar free meringue cookies
To get the best firm and crunchy cookies, I will describe every step of the recipe for you. All of the measurements are in the recipe card below. You can also look at our video to get the best visual ideas.
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.
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STEP-BY-STEP INSTRUCTIONS FOR MAKING THE BEST SUGAR-FREE MERINGUE RECIPE
First step: Prepare ingredients
First, turn the oven to a low temperature.
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 room temperature egg white is free of any yolk to get the best stiff peak once whisked.
Second step: Warm 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.
Using a bowl from your kitchen machine is easier as you will keep whisking it inside the machine later.
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, beat the egg whites until you get a white foamy consistency.
For better visual steps, please look at our video.
Fourth step: Whisking with the kitchen machine
Once you get the white foamy consistency, stop the double boiling process and dry your bowl from the outside.
Place it into your kitchen machine and continue to beat on a medium speed to high until you get a beautiful stiff white peak.
To check for peak consistency, turn your bowl upside down without it falling.
If you want to have sugar free meringue frosting or icing for cupcakes or cakes, you can stop right here. Or you can split the amount into half and make both, the frosting as well as cookies.
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, add meringue mixture to a piping bag and start piping little meringue cookies onto your parchment paper lined baking sheet. Allow the cookies to set for a minute or two.
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 get only partially dry. You can either keep baking it for longer in the oven or place them into a dehydrator to fully dry and crisp.
Once you feel they are almost done, turn off the oven and let the meringue cookies sit. Leave the meringues in the oven with the door closed and let the cookies to cool completely.
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
Can you make meringue without egg whites?
Egg whites are a must for this recipe. But you can use a carton egg whites instead.
Can you make french meringue cookies?
Since I found years ago that liquid sweeteners work the best, I have never tried meringue cookies made with powdered sweeteners.
I might make a new recipe for egg white cookies with powdered allulose, as I believe those new sweeteners would work much better as the ones I tried years ago.
Can I add cream of tartar to make meringue?
Cream of tartar helps stabilize egg whites while whisking. I have not discovered that my cookies will fall or flatten without it and therefore feel no need to add it. But if you think your egg whites are getting better peak using the cream of tartar, please add it in.
What if my sugar-free meringue cookies are not fully dry?
This might be the case, depending on the liquid sweetener you have used.
You can either leave it to bake in the oven for a few hours longer, 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.
If you make this keto recipe with our simple syrup sweetener, you can keep the meringues on the kitchen counter once the cookies are done.
Some store-bought sweeteners might require you to keep your 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 of being placed on the kitchen counter.
But depending on the type of store-bought sweetener you use, if you do not keep them in an airtight container, they get soggy after a while.
If that occurs, place them on the table just before serving. If not consumed, they should return to the container. Otherwise, if left for a day or two outside on a table, they get softer and a bit sticky.
Can you freeze meringue cookies?
I would not suggest freezing them, as they might soften while thawing.
Other easy keto desserts
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Sugar Free Keto Meringue Cookies Recipe
Those Sugar Free Keto Meringue Cookies Recipe is made with Just 2 Simple Ingredients and only 1 gram of Net Carbs for 10 Pieces. Those Light and Fluffy, with Crispy Exterior Sugar Free Meringue Cookies, are Delicious and Healthy Low Carb Alternative.
Ingredients
Instructions
- First, turn the oven to a low temperature. Start preparing all of your ingredients which are only a sugar-free liquid sweetener and an 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.
- Once the ball is warm, place your liquid sweetener and egg white, and using a hand whisk, beat the egg whites until you get a white foamy consistency.
- Once you get the white foamy consistency, stop the double boiling process and dry your bowl from the outside. Place it into your kitchen machine and continue to beat on a medium speed to high until you get a beautiful stiff white peak.
- Prepare your piping back with a tip you prefer.
- Using a piping bag with a tip, add meringue mixture to a piping bag and start piping little meringue cookies onto your parchment paper lined baking sheet. Allow the cookies to set for a minute or two. 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 get only partially dry. You can either keep baking it for longer in the oven or place them into a dehydrator to fully dry and crisp.
Notes
- 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.
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Nutrition Information
Yield
16Serving Size
10pcAmount Per Serving Calories 26Carbohydrates 1gFiber 0g
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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
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
Dear ChihYu,
Yeah, they really are. I love them as well big time.
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
I tried this recipe and I had hard smooth discs after what in the world did I do wrong??? So mad as I used 1/2 a bottle of clear sukin which is no longer available in the states. Can you please be specific about how many minutes to whisk on high?
O my Holly, I am so sorry about what happened.
I also hate wasting on some special ingredients. The mixing time really depends on how warm the mixture is and how strong your mixer will be. I just mix it till fully stiff. Check the video for a better understanding. I am trying to think about what has happened in your case, but can not come up with anything.
I tried these today and mine were beautiful flat round disc…. something did not turn out as expected.
What sugar sweetener did you use?
Mine from time to time does not mix to the stiff peak and then they do not stay hard. Mostly it depends if my eggs were room temperature or not. Also strong mixer helps to mix it fully fluffy
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
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.
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.
Thank you so much!!! I just did an experiment with meringue and honey. Great raw but when baking it deflated and remained soft. I hope I can try this method soon and will let you know about it. You are wonderful in sharing your recipe with us.
Dear Ivone,
I hope this one will work wonders for you. And yes, do let me know how it went. Have a wonderful Merry Christmas
Hi. Have you tried using this instead of the typical meringue used in butter creams? I would love to find a low sugar alternative to regular swiss buttercream.
Dear Valentina,
I have used this exact recipe for our Keto Lemon Cheesecake, where this went on top as a Meringue Icing. Perfect.
I’m confused on how many it makes! In the instructions it says 160 and then in the nutritional info it says 16 and a serving is 10. Can you clarify which is correct? Many thanks… can’t wait to make them!!
Dear Pia,
Sorry it is a bit confusing in there. As mentioned, there is a total of 160 pieces. Servings are 10 of which each serving is 10 pieces.
Ah ok so 26 calories for 10 pieces. Can’t believe you can get 160 from one egg white… amazing!
Ha Ha,
I could not believe it either. But yes. Anything is true in the life of Low Carb. 🙂
I was intrigued by your blog post about all of the ways in which you have tried making meringues, and then finally to have success. Then I was so disappointed to learn you used Sukrin Fiber Syrup. I used to use Sukrin syrups until I found out that they spike blood sugar levels almost the same as actual table sugar. They are legally qualified to be called sugar free because they contain no ingredient labeled as sugar, but like Maltitol, they are not good choices for diabetics or those on a Keto diet. Due to blood sugar spikes the syrups can throw you out of ketosis. Several keto bloggers have Youtube videos showing their blood glucose test results with sukrin syrups, and I tested it myself with a cake I had made. Sad results, and I no longer use Sukrin Fiber Syrup. However, the Sukrin granulated and powdered products don’t do that. I don’t know what it is about their syrups that cause this insulin reaction. If you have access to Choc Zero products, they make a number of syrups, including a clear vanilla, made from a monkfruit blend. Those do not cause blood sugar spikes. I wonder if their syrup would work for these cookies.
Dear Roxana,
Thanks a lot for your message and yes, I have heard few people mentioned this about Sukrin Fiber syrup.
I have on the other hand tried and experienced with both, clear and honey-like Sukrin syrup brands with my daughter, who is a Type One Diabetic and her sugar did not spiked at all.
Just now when I think about it, we live in Europe. Could it be that the syrups here are a bit different? Even though I do not think so, but she does not spike at all.
And there was a time when she used to pour so much of the honey syrup on her granolas without any spike.
I wish I have access to some more US products, but here in Europe, we are pretty limited. But, I think this might work with other liquid sweeteners as well. The first time it worked for me was with Sugar-Free honey I bought from the US. Unfortunately, that is not available anymore. I guess you just have to try it. I believe allulose could give a similar result as well.
Do let me know what your experience would be with different liquid sweeteners. I am really interested to know.
I’m curious to try this but dont have access to Sukrin in the US…will have to check Amazon!
Out of curiosity, how fast does the meringue deflate when piping? I’m interested in piping decprations with the mering, and while ive had good results with regular meringues, still struggling to find a low carb version that holds up to slower piping speed…
Dear Terri,
Those have not deflated at all. I have also heard that Lakanto has got a new liquid sweetener you can try. I have not personally tried it, but it might work.
Hello from California! Your meringue recipe is by far the best I’ve ever tried that tastes authentic when removing regular sugar.
Sukrin clear is the best but they are no longer selling it, it has been discontinued across all selling channels including Amazon.
How can I make the marine cookie recipe without the Sukrin clear? And have it taste like the real thing in addition to texture? Thank you so much! XO
I have done it previously with one type of Sugar-Free Honey, which is not available anymore as well. But, I am planing to try and make one recipe with allulose as I do believe, that should work.
thank you for sharing this product. I wonder if this will actually work for keto macarons to make them rise and have feet?
Not sure as I feel the consistency is a bit thicker than the one needed for Macaroons. But you never know. If you do try it please let me know. Now I am curious as well.
Need to know if anyone has experimented using straight MONKFRUIT (only) liquid sweetner to makes these? I know it took you 4 yrs, and I totally get that, but there’s gotta be an additional way with a universal substitute to the fiber syrup?
I’ve actually tried to pull it of,though going for the no heat French version w the MONKFRUIT & somewhat succeeded using egg whites along w dehydrated egg whites I bought on Amazon to thicken it up a bit, along with CREAM OF TARTAR to help stiffen (I’ve also heard of using lemon juice or even vinegar to help with stiff peaks. I have a LOT of flavorings, so problemo there – by my 2nd batch (though edible) seemed more like an incredibly light, melt in your mouth before you could enjoy it type of wafer…. kind of like a communion wafer, to be honest. I think it needs something else that would thicken it up more (as starch & the hefty amt of powdered sugar do in the real version)
I’m wracking my brain trying to think of how this recipe could be tried w MONKFRUIT instead – as these ingredients not common in US & other sweetners are just awful. 100% MONKFRUIT liquid sweetner would only need a few drops bc its sooo sweet (wout aftertaste) & its has ZERO calories or effect on KETO. I am dying for something sweet & KETO friendly I can make, as I’m getting so sick of Atkins bars (that you still have to watch), as I’ve also gotten kicked out of Ketosis for some reason I’m still trying to figure out (& think I’m blaming those bars at the end of my day).
I have not had any experience with Monk Fruit liquid sweetener. I am not sure if that will work. But what I have found out from my years of trials is, that it needs to be a liquid sweetener, which is pretty thick. More like honey. As I have mentioned in the post, the first time I have made them successful was with one type of Sugar-Free honey, which unfortunately is not anymore available.
Hello, will store bought alluose syrup work for these?
Should work, if it is thick as on the video.
Hi, could you explain a bit more in depth of your experience using a homemade alluose syrup as a sweetener in these? The recipe was a bit confusing, thank you!
I have tried making them with my own simple syrup, which recipe is on the site as well. What I have experienced was, that in the oven the meringues did not dried fully. Still were great, but a tad sticky to the touch later on. I have then placed them all into a dehydrator until fully dried and that was the best move. They became even more crunchy and stayed like that for a whole week left on the kitchen counter.