Easy Keto Low Carb Sugar Free Meringue Cookies Recipe (2024)

FAQs

How to stabilize meringue without sugar? ›

You can use a different powdered sugar substitute to avoid a gritty result (and see my sweeteners conversion chart for how much to substitute), but for best taste and cookie shape I only recommend this one. Cream Of Tartar – Acts as a stabilizer for the egg whites and helps them whip into meringue faster.

Keto meringues are a low net carb and low calorie treat.

They also only have . 9 carbs per serving and have no added sugar. While it might seem like magic is the cause, the truth is that meringues are low calorie because they are mostly made out of air.

Use ultrafine Baker's Sugar for meringues and other baked goods – it dissolves faster than regular granulated sugar. Use ultrafine Baker's Sugar to help prevent “weeping” or sogginess.

How much sugar and how much egg white do we need? According to most bakers, you'll need 30-60g sugar per egg white (we are assuming large eggs). The less sugar, the softer the meringue.

Savory dishes (such as soufflés) require no sugar. Simply beat the egg whites until stiff peaks form (tips stand straight). This will take 4 to 5 minutes total.

Ingredients for meringue

Sugar – Can't have a meringue without the sweetness of sugar! Cream of tartar – Meringue's secret ingredient!

A small amount of acidic ingredient, such as cream of tartar, acts as a stabilizing agent. A bit of lemon juice or vinegar will also work.

It gets even better - you can also find desserts made with keto-friendly ingredients like healthy fats from coconut oil, and flours made from nuts and seeds, like almond flour, pumpkin seed flour, flaxseed flour or sunflower seed flour. These sugar-free ingredients can easily fit into a balanced Keto diet.

Are sugar-free candies keto-friendly? Many sugar-free candies are keto-friendly. But it's always important to read the nutrition label to determine how many total and net carbs a product contains to decide if it can fit your dietary needs. One sugar substitute to limit while on a keto diet is maltitol.

Here's how to make it healthier. For a fluffy meringue topping, use 2–3 egg whites, along with unrefined caster sugar. Or, try experimenting with a sugar-artificial sweetener mix. You can still get a perfect light filling using low-fat ingredients.

What can I use instead of meringue? ›

You can also use standard powdered egg whites; just keep in mind that it won't have extra sugar or stabilizers like real meringue powder. Your recipe may not turn out quite as sweet or fluffy. Another unexpected substitute you can use is aquafaba (a.k.a., the liquid leftover from canned chickpeas).

For basic baked goods like sugar cookies or pound cake, using maple syrup or honey instead of sugar lends the finished product a little extra flavor. You'll need a little less of these sweeteners for your recipe—just ¾ cup of maple syrup or honey replaces a full cup of granulated sugar.

Acid. Whether it be vinegar, lemon juice, cream of tartar, or a combination, an acid will greatly improve the structure of meringue. Acid not only helps meringue whip up and aerate more quickly, it also keeps it stable. Without acid, meringue is more likely to collapse either during or after mixing.

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

You can easily halve the sugar measurement for a traditional meringue recipe and still have it come out OK (albeit less tasty) - especially if you make one of the more stable meringue types, such as an Italian meringue where the sugar is combined as boiling sugar syrup.

A small amount of cream of tartar or vinegar can be added to the mixture at the beginning of whipping to help stabilize the foam and make it less likely to collapse. Don't use plastic bowls—they can retain a film of fat from previously mixed or stored items that can deflate the meringue.

A mild acid will help give your meringue more volume and structure, which means they will inflate more fully and hold the air longer. You don't need much: about 1/4 teaspoon of cream of tartar for every two to three egg whites should do the trick.

Cream of tartar is acidic, adding a counterpoint to the sweetness of the meringue. Cooking to 175°F (79°C) ensures that the egg white proteins are coagulated despite the high concentration of sugar, creating a more stable meringue.