Making sugar free meringue is so simple! These keto meringue cookies are light as a feather, crispy and melt-in-the-mouth sweet. Even better, they are only 0.2g net carbs per cookie.
Keto meringue cookies have been on my to-try list for a while and I'm so glad I finally got around to making them.
People think that making meringues is difficult. It is not! In this post, I'm sharing all the details you need to know to get it just right. Baking with sweeteners instead of sugar means we are making a few adjustments. However, if you follow all my tips your meringue cookies will taste just like classic meringues.
This recipe can be used for French meringue pie, Eton mess or any keto recipes that require a meringue topping.
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🌟 Why You'll Love This Recipe
- Authentic flavor and texture - I did not think it would be possible to make delicious meringues with sweetener - until I developed this recipe. It took me quite a few trial runs. I am so proud that these meringues taste like the real deal, with a lovely sweet vanilla flavor. I did all the hard work so you don't have to!
- 3 basic ingredients - It is a well known fact that the best things in life are simple, and this recipe requires only 3 ingredients.
- Healthy - This is meringue without the drawbacks. No sugar rush, and only 0.2g net carbs per meringue cookie. Yes, I am expecting you to eat more than one!
What Are Meringues?
Meringues are are a popular European dessert or candy made from just 2 ingredients: stiffly beaten egg whites and powdered sugar.
The air that is whipped into the egg whites makes the egg increase in volume and creates a foam. This foam is being stabilised by the icing sugar.
Meringues are baked in the oven like cookies. They are crisp on the outside and chewy on the inside.
There are 3 types of meringue that use different cooking methods: Swiss, Italian and French.
- French Meringue: The classic one. Sugar is beaten into the egg white until it dissolves. Light and airy.
- Swiss Meringue: The sugar and egg mixture is gently heated over a double boiler. Softer and denser, often used for pavlovas.
- Italian meringue: The sturdiest - soft and creamy. A cooked meringue that uses a sugar syrup. Must be made with a candy thermometer. Used for buttercream.
My sugar free meringue recipe follows the French meringue method. Of course, I am using a sugar free sweetener instead of sugar!
In fact, I am using a combination of 2 different sweeteners for best results.
Ingredients
Here is what you need for keto meringue cookies:
- Egg whites - must be very fresh
- Inulin - a sweetener made from chicory root (read more about inulin). The additional benefit of inulin is that it acts like a stabilizing agent as well since it's high in fiber. This means you don't need to add cream of tartar.
- Powdered sweetener - I used an erythritol monk fruit sweetener blend
- Optional: vanilla extract.
I am not keen on the cooling taste of erythritol when it's overpowering. As regular meringues contain mainly egg whites and sugar, I originally wanted to avoid erythritol altogether.
On my first try, I used only inulin. Inulin is gently sweet, high in fibre and does not have an aftertaste. The result was super crisp and bright white. However, the texture was somewhat fibrous and it did not taste authentic.
That's why I settled on using part inulin and part erythritol. This combination achieved the classic crisp meringue texture and had the perfect amount of sweetness.
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Let's get started with making keto friendly meringue cookies!
1.) Put 2 very fresh egg whites into a clean, dry glass or metal bowl. Whisk with an electric mixer until stiff peaks form.
2.) Mix the inulin and erythritol in a separate bowl. Add to the egg whites a spoonful at a time, while whisking on a high speed. Last, add the vanilla extract and continue whisking until combined.
3.) Fill into a piping bag and pipe cookie shapes onto a parchment lined baking sheet. If you don't have a piping bag, simply spoon little cookie heaps onto the sheet!
4.) Bake for 15 minutes at 110 Celsius / 230 Fahrenheit on a low shelf. Then turn down the oven to 90 Celsius / 200 Fahrenheit continue to bake for around 45 more minutes.
5.) Check the cookies regularly to make sure they don't turn brown. Then turn off the oven and leave the meringues inside for at least another hour so they can dry out.
Tips For Stiff Egg WhitesÂ
Your egg whites will be stiff without fail if you
- use extra fresh eggs
- use a glass or a metal mixing bowl. Plastic does not work.
- make sure the mixing bowl is perfectly clean - no fat residue, no water droplets, no egg yolk
- mix using a traditional electric mixer (like the one in the recipe steps image, with metal whisks)
- take your time and mix slowly first. Then increase the speed once the eggs are frothy and are starting to firm up. If you mix at a high speed right from the beginning, you'll create large air bubbles with no staying power and your meringues will deflate.
Some meringue recipes recommend using cream of tartar to increase the stiffness of egg whites. You can add ¼ teaspoon of cream of tartar to your mix if you wish. I have not found it necessary when following the steps above.
Recipe Tips
I have made this recipe several times before I was happy with it. Here is what I learned:
The oven time will depend on the size of the meringues (and on your oven!!). My meringues were only about 1 inch in diameter. Larger meringues will need longer than small ones.
Keep a close eye on them and if they brown, remove them from the oven. Turn the oven on the lowest setting (mine is 50 C / 120 F), wait for the oven to cool a little, then return the meringues into the oven and leave for a couple of hours. If you have a fan oven, use the fan setting. The air circulation helps the meringues to dry.
Sugar free meringue cookies are soft while they're warm. They crisp up as they cool down and should NOT stick to the baking paper.
You can make the recipe with only powdered erythritol - simply use 4.5 tablespoons of erythritol or an erythritol mix such as Swerve.
Variations
- Almond - Use ½ teaspoon of almond extract instead of the vanilla.
- Strawberry - Add 1-2 tablespoon of freeze dried strawberry powder.
- Peppermint - Add 1-2 drops peppermint extract.
- Lemon - Replace the vanilla extract with 1 teaspoon of lemon juice and add an additional teaspoon of lemon zest.
- Chocolate - Add 1-2 tablespoon cocoa powder and dip the bottoms of the meringues into melted sugar free chocolate!
- Use food colouring to add a touch of colour.
I have not yet experimented with making sugar free meringue using the Italian or Swiss method as described earlier. I imagine a liquid sugar free syrup could work quite well. I'll keep you posted!
Recipe FAQs
A mix of erythritol or erythritol blends (monk fruit sweetener or stevia) and inulin yields the best result in terms of taste and texture. Using just erythritol also works, but the taste won't be as nice. Don't use allulose as it does not set hard and you'll end up with marshmallow.
This means that they need more drying time in the oven at 50 C / 120 F.
To crisp a soft meringue, simply pop them into the oven at 180C / 350 F for a few minutes.
It seems impossible to make sugar free meringue that stays completely white AND crispy. My best batch (see images) ended up ever so slightly beige on top. This does not affect the taste!
My sugar free meringue cookies contain only 0.2g net carbs per cookie.
Storage
Store at room temperature. Store in an airtight cookie jar for up to 3 weeks. They will soften up over time if kept outside because they attract the moisture in the air. For that reason, don't store them in the fridge either.
Store in the freezer. It's possible to freeze low carb meringue cookies! Freeze in an airtight container for up to 6 months. If you find they are soft after defrosting, crisp them in the oven as above.
More Sugar Free Cookie Recipes
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Recipe
Keto Sugar Free Meringue Cookies
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 2 egg whites
- 4 tbsp / 40g inulin
- 3 tbsp / 30g powdered erythritol
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 110 C electric / 230 F.
- Put 2 very fresh egg whites into a clean, dry glass or metal bowl. Whisk with an electric mixer until stiff - but take your time! Start with a slow speed and increase the speed once the egg whites become foamy and begin to thicken. This will take 2-3 minutes.
- Mix the inulin and erythritol in a separate bowl. Add to the egg whites a spoonful at a time, while whisking on a high speed. Last, add the vanilla extract and continue whisking until combined.
- Fill into a piping bag and pipe cookie shapes onto a baking sheet lined with baking paper. If you don't have a piping bag, simply spoon little cookie heaps onto the sheet!
- Bake for 15 minutes on a low shelf. Then turn down the oven to 90 Celsius / 200 F and continue to bake for around 45 more minutes. Then turn off the oven and leave the meringues inside for at least another hour so they can dry out.
Notes
- almond meringues - use ½ teaspoon of almond extract instead of the vanilla.
- lemon meringues - replace the vanilla extract with 1 teaspoon of lemon juice and add an additional teaspoon of lemon zest.
- chocolate meringues - dip the bottoms into melted dark or sugar free chocolateÂ
- add food colouring for a pop of colour
Monika
It was very easy to make it! But definitely not sweet enough for me... Can I add more inulin or couple of drops of stevia?
Katrin Nürnberger
Yes, of course!
Ana
Hi, the inulin powder that you recommend is se out in Amazon. I found one but it’s made from Jerusalem artichokes instead of chicory? Are they equivalent?
Thanks
Katrin Nürnberger
I would think that they are.
Julia
Hi, could you tell me what kind of inulin you use? There's a few different ones on Amazon, I ask because your link isn't working. Thank you!
Catherine Monelle
Cannot get crisp meringue. Followed all the tips, still got something rubbery. What am I doing wrong?
Katrin Nürnberger
You have to put them back in the oven for longer! That should do the trick 🙂
Mia
White food colouring, perhaps?
Katrin Nürnberger
I didn't know there was such a thing??!!!!
Mia
Neither did I. Stumbled over it when googling for recipes. Haven't tried it myself, but will save the thought for whenever I feel gutsy enough to try to make lowcarb pavlovas... 🙂
Beth
Thank you so much for this! The mix of inulin and erythritol really makes all the difference. I have tried making meringues in the past, but it never worked. This recipe is great!
Katrin Nürnberger
Hi Beth, I did experiment quite a few times as well and almost gave up! Glad you liked the recipe.
coraline
I totally agree. I made several attempts before and they all turned to be a meringue disaster! I added 50g very fine ground coffee to the dough and they taste great. I wonder how on earth one can get 70 pieces out of two egg whites. I had 16 and it took much more time to bake/dry them.
Thanks for the recipe! Coffee meringues + whipped cream mixed with some instant coffee + keto ice cream and I am in keto dessert heaven 🙂
Katrin Nürnberger
Mine were quite small, that's why 😉 I think this is also the reason why your 16 took so much longer to bake 🙂
sharon
Hi there, did you try using clear vanilla extract for a whiter cookie by chance? Thanks for the tip on mixing. I did exactly that before reading this. Gonna try them again! 🙂
Katrin Nürnberger
hi Sharon, that's a good point - no, my vanilla extract was brown. The meringues looked white before baking though - I guess it was just a little. I do think the browning (or beige-ing) has something to do with the erythritol - they remained white when I only used the inulin. I would be interested to hear what yours turn out with the white vanilla extract!
Luci Sosnowski
I don't have inulin. Is there a substitute for it?
Katrin Nürnberger
Others have made the recipe with erythritol only (I have given amounts in the post). However, I think the inulin/erythritol mix improves the taste.
Patti Weyers
Is there a substituted fro the inulin powder?
Thanks!!
Katrin Nürnberger
Others have made the recipe with erythritol only (I have given amounts in the post). However, I think the inulin/erythritol mix improves the taste.
Kate Snave
I put some peppermint extract in mine and a couple drops of red food coloring. Don't blend it in to much. When you put it in the piping bag, it will stream the whites, looks very pretty.
Katrin Nürnberger
That's such a great idea, I bet it looks lovely!!
Beth
I will have to try this recipe with your tips. In the last week I have made 4 batches of Meringues. 1st batch with real sugar for a non-keto cookie swap, turned out perfectly...light and airy and crisp. Batch 2-4 were complete failures. Flat deflated puffs, dry and crumbly with a offbeat texture. I used a kitchen aid mixer and achieved firm whites but after baking flat... The only difference that I can see is that you state to whip on low first and then on high. All batches were whipped on high immediately, including the real sugar batch. I'm assuming that the sweetener makes a difference also. I used a peppermint extract that deflated my egg whites immediately. Had given up on my favorite holiday cookie but will try one more batch using your methods. Crossing my fingers.
Katrin Nürnberger
Can't wait to see how they turn out with this recipe!!
Gigi
Yum.
Can this recipe be used successfully for soft merengue, slightly browned for a pie? Can it be used in French macarons? I’ve tried in the past using powdered erythritol but the taste and texture did not work.
Katrin Nürnberger
I made the small ones you can see in the pic and a few larger ones. Both worked. But you'd have to figure out the oven times if you're making one big one as a pie topping. It may take longer.