Looking for a great no fat, no sugar, gluten free, keto friendly dessert? I’ve got it with these Sugar free Meringue Cookies. These little cookies are as light as a feather with just a little crunch on the outside. Then, they just dissolve into your tongue. This is the perfect little bite of sweetness.
These cookies have a handful of ingredients and are super easy to make. There is time involved since you are baking at a very low temperature for 45 minutes and then letting them cool for another 2 hours in the oven. The goods news is that is a lot of passive time that lets you do other things.
They go fast and find it hard keeping a stash of them in the house, so be sure to double up the batch and make more. They hold beautifully in a covered plastic container right on the counter and will taste great for a couple of weeks.
One of the best things about these little treats, is that you can flavor them anyway you like. Some of my favorites are peppermint, almond and lemon. Just substitute that flavor extract for the vanilla and you’ve got a different flavored cookie.
For all my WW friends, this is a zero point treat! Don’t we all need that in our aresenal of recipes? If you like this recipe, and I think you will, be sure to try some of my other healthier dessert recipes.
. Healthier Cherry-Cranberry Cheesecake with Pistachio Crust
Sugar-Free Meringue Cookies
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 Lg. Egg whites, room temperature
- 1/4 Tsp. Cream of tarter
- Pinch of kosher salt
- 1/2 Tsp. Pure Vanilla extract
- 1/2 Cup Splenda Confectioner’s sugar
Instructions
- Preheat oven to 250 degrees. Line two baking sheets with parchment paper. Put to the side.
- In a stand mixer, beat the egg whites until frothy.
- Add cream of tarter and salt and beat until soft peaks begin to form.
- Start adding the sugar, a couple of tablespoons at a time, until fully incorporated and stiff peaks form. It’s time to make the cookies.
- Add the mixture to a piping bag with a star tip. Pipe out cookies (about 1 – 1/2 tablespoons of the mixture) on to the prepare baking sheets. Leave an inch between each cookie.
- Bake for 45 minutes. Then, turn off the oven and open the door slightly (leave it ajar). Let the cookies sit in the over for two hours.
- After that, remove from oven and let them cool completely. Enjoy!
