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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 on your tongue. This is the perfect little bite of sweetness that won’t derail your healthy eating goals.
These cute meringue cookies have a handful of ingredients and are super easy to make. There is time involved since you’re baking at a very low temperature for 45 minutes and then letting them cool for another 2 hours in the oven. The good news is that there’s a lot of passive time that lets you do other things around the house.
They go fast and I 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 any way 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 arsenal of sugar-free sugar cookies recipe alternatives? And if low-point, healthy dessert options is your gig, don’t miss my cottage cheese cake and cottage cheese filled strawberries recipes. Both are delicious with no added sugar.
Ingredients for Sugar-Free Meringue Cookies
Here’s everything you’ll need to make these delightful keto meringue cookies:
Egg Whites
The foundation of any meringue recipe. Egg whites provide the protein structure that creates those beautiful, airy peaks. Make sure they’re at room temperature for best results and completely free of any yolk traces.
Cream of Tartar
This acidic ingredient helps stabilize the egg whites and creates a more reliable meringue. It prevents the proteins from breaking down and helps maintain those gorgeous stiff peaks throughout the baking process.
Kosher Salt
Just a pinch enhances all the flavors and balances the sweetness. Salt also helps strengthen the protein structure in the egg whites.
Pure Vanilla Extract
Provides that classic, warm flavor that makes these cookies irresistible. Always use pure vanilla extract rather than imitation for the best taste.
Sugar Substitute – Confectioners Sugar
I recommend using Lakanto monk fruit confectioners sugar or Swerve confectioners sugar substitute. The powdered texture dissolves more easily than granulated alternatives and creates a smoother meringue texture. These sugar substitutes provide sweetness without the blood sugar spike.
Creating Lemon Meringue Cookies Variation
Want to transform these into delicious lemon meringue cookies? It’s incredibly simple! These meringue lemon cookies are perfect for spring and summer gatherings.
Additional Ingredients for Lemon Variation:
- 1 teaspoon pure lemon extract (substitute for vanilla)
- 2-3 drops yellow food coloring (optional, for that classic lemon look)
Simply replace the vanilla extract with lemon extract and add a few drops of yellow food coloring if you want that beautiful sunny appearance. The result is bright, citrusy sugar-free lemon meringue cookies that taste like sunshine in every bite!
Pro Tips for Perfect Sugar-Free Meringue
Making sugar-free meringue requires attention to detail, but these tips will set you up for success:
Equipment Preparation
- Ensure your mixing bowl and hand mixer beaters are spotlessly clean and completely dry
- Even a trace of grease or moisture can prevent proper whipping
- Wipe down equipment with white vinegar or lemon juice, then dry thoroughly
Ingredient Temperature
- Use room temperature egg whites for better volume
- Separate eggs when cold, then let whites come to room temperature
Weather Matters
- Avoid making meringue on humid days if possible
- Low humidity creates the best conditions for crisp meringue cookies
Sugar Substitute Tips
- Add the confectioners sugar substitute gradually for best incorporation
- Lakanto and Swerve work best in powdered form for smooth texture
- Don’t rush the process – proper incorporation takes time
How to Make Sugar-Free Meringue Cookies
Step 1: Prepare Your Workspace
Preheat the oven to 250 degrees F. Line two baking sheets with parchment paper and set aside. This low temperature is crucial for slowly drying out the meringue without browning.
Step 2: Start the Meringue
In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they become frothy and start to foam. This usually takes 1-2 minutes.
Step 3: Add Stabilizers
Add the cream of tartar and kosher salt to the frothy egg whites. Continue beating until soft peaks begin to form. The mixture should hold its shape but still be somewhat droopy when you lift the beaters.
Step 4: Incorporate Sugar Substitute
Start adding the confectioner’s sugar substitute, a couple of tablespoons at a time. Beat well after each addition until fully incorporated. Continue until all sugar substitute is added and stiff, glossy peaks form. The meringue should stand straight up when you lift the beaters.
Step 5: Add Flavoring
Gently fold in the vanilla extract (or lemon extract for the lemon variation) until just combined. Be careful not to overmix and deflate the meringue.
Step 6: Pipe the Cookies
Transfer the mixture to a piping bag fitted with a star tip. Pipe out cookies using about 1-1/2 tablespoons of mixture for each cookie onto the prepared baking sheets. Leave about an inch between each cookie to allow for slight spreading.
Step 7: Bake Low and Slow
Bake for 45 minutes without opening the oven door. The cookies should be dry to the touch and easily lift off the parchment paper.
Step 8: Cool Properly
After 45 minutes, turn off the oven and crack the door slightly (leave it ajar). Let the cookies sit in the oven for 2 hours. This gradual cooling process prevents cracking and ensures the perfect texture.
Step 9: Final Cooling
Remove from the oven and let cool completely on the baking sheets before storing. Enjoy your perfectly crisp sugar-free meringue cookies!
Frequently Asked Questions
Yes! Add 2-3 drops of gel food coloring after incorporating the sugar substitute. Gel food coloring works better than liquid as it won’t add extra moisture.
Store in an airtight container at room temperature. Don’t refrigerate as this can make them sticky.
Yes, but you may need to work in batches with your mixer. The recipe doubles perfectly for larger gatherings.
This gradual cooling prevents thermal shock and helps create the perfect crispy-yet-dissolving texture that makes meringue cookies so special.
Rate This Recipe!
Did you love these sugar-free meringue cookies as much as I do? Please leave a review and rating below – it helps other home cooks find this recipe and gives me valuable feedback!
If you enjoyed this healthier dessert option, be sure to try some of my other lighter and healthier dessert recipes:
- Healthier Cherry-Cranberry Cheesecake with Pistachio Crust – A protein-packed twist on classic cheesecake
- Whipped Coconut Cream with Pineapple & Macadamia Nuts – Tropical and refreshing
- Blender Berry Sorbet – Simple, fruity, and naturally sweet
- Nutty Chocolate Banana Bites – Perfect for satisfying chocolate cravings
- Chocolate Dipped Frozen Greek Yogurt Bars – A yummy and satisfying summer treat on a stick
- Tri-Color Kiwi Greek Yogurt Dessert Parfaits – Light and flavorful and packed with fruit, nuts and protein
Happy baking, and remember – cooking healthier doesn’t mean you have to compromise on flavor for your health goals!
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 tartar
- Pinch of kosher salt
- 1/2 Tsp. Pure Vanilla extract
- 1/2 Cup Swerve Confectioner’s sugar or Lakanto Monk fruit substitute (powdered)
Instructions
- Preheat oven to 250 degrees F. 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!
