I published this recipe for Sugar Free Meringue Cookies a few years ago after a major kitchen fail. I was trying to make a special dessert for my dad, who has to watch his sugar, and my first batch turned into a sad, weepy puddle. I was so frustrated! It was almost as tricky as my first attempt at pumpkin spice sugar cookies.
But that failure taught me everything. I went back to my mixing bowl, determined to crack the code. What I learned changed my baking forever. Now, these airy, crispy cookies are my go-to light snack. They feel like a real treat without any of the guilt.
My secret? It’s all in the whipping technique. Getting those egg whites just right is the difference between a cloud and a flop. I love this technique because it feels like magic every single time. Let me show you how it’s done.
Recipe Overview
- Cuisine: American
- Category: Dessert / Snack
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Servings: About 36 small cookies
Why This Recipe is So Special
These aren’t just any low calorie cookie. They are pure, edible magic. The special thing is their texture. You get a shell that shatters with the lightest bite.
Inside, it’s marshmallowy and soft. They melt on your tongue. We use a sugar substitute that behaves just like the real thing. This gives you that classic crispness without a single grain of sugar.
It’s a fantastic way to use up leftover egg whites, too. I always feel so resourceful when I make a batch. Turning simple ingredients into something this delightful never gets old. It’s the same satisfying feeling I get from making a batch of my sugar-free cinnamon banana chips.
The Full Ingredient List
Gathering your ingredients is the first step to success. Make sure everything is measured and ready to go. Meringue waits for no one!
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon fine salt
- 3/4 cup powdered erythritol or allulose (a confectioners-style sugar substitute)
- 1 teaspoon pure vanilla extract (optional, but lovely)
My Step-by-Step Method
Here is my tried-and-true process. Follow these steps closely, and you’ll have perfect puffs. I do this exact method every single time.
- Preheat your oven to 200°F (95°C). Line two large baking sheets with parchment paper. Do not use wax paper.
- In a spotlessly clean, dry bowl, combine the room temperature egg whites, cream of tartar, and salt.
- Using a hand mixer or stand mixer with a whisk attachment, beat on medium speed until soft peaks form. This takes about 2 minutes.
- Now, increase the speed to medium-high. Start adding your sugar substitute, one big spoonful at a time. Let it incorporate for about 10 seconds between additions.
- Keep beating! Once all the sweetener is in, add the vanilla if using. Beat on high until you have very stiff, glossy peaks. This is the most important step. The meringue should stand straight up when you lift the beater.
- Scoop the meringue into a large piping bag fitted with a star tip. Or, you can just use two spoons to drop dollops onto the sheets.
- Pipe or spoon your cookies onto the prepared sheets, leaving a little space between them.
- Bake for 1 hour and 30 minutes. Then, turn the oven off. Let the cookies cool completely inside the closed oven for at least 2 hours, or even overnight. This slow cool is key for crispiness.
My Top Tips for Success
- Room temperature egg whites whip up higher and faster. Take them out of the fridge 30 minutes before you start.
- Clean your bowl and beaters with a little vinegar or lemon juice before starting. Any trace of fat can stop the whites from whipping properly.
- Be patient when adding the sweetener. Adding it slowly helps it dissolve fully and creates a stable, glossy meringue.
- If your kitchen is humid, bake these on the driest day you can. Humidity is meringue’s biggest enemy.
Common Mistakes to Avoid
I’ve made these mistakes so you don’t have to. Learning from errors is how we grow as bakers!
Sugar Free Meringue Cookies Recipe
The Full Ingredient List
My Step-by-Step Method
Notes
Enjoy your homemade Sugar Free Meringue Cookies Recipe!
Nutrition Information
Weeping or Soft Cookies: This usually means the meringue wasn’t whipped to stiff enough peaks, or the sweetener wasn’t fully incorporated. Make sure your peaks are very stiff and glossy before piping.
Brown or Cracked Tops: Your oven temperature is too high. These need a very low, slow bake to dry out without coloring. Use an oven thermometer to check your oven’s true temperature.
Sticky Bottoms: You tried to remove them from the parchment before they were fully cooled. Let them cool completely in the turned-off oven. They will release easily when they’re ready.
NUTRITION INFORMATION
- Serving Size: 3 cookies
- Calories: ~15
- Fat: 0g
- Carbohydrates: 3g (0g net carbs with erythritol)
- Protein: 1g
*Nutrition is estimated based on sugar substitute used. These are naturally gluten-free.
FREQUENTLY ASKED QUESTIONS
Can I use liquid sweetener instead?
I don’t recommend it. You need a powdered, granulated sugar substitute for the right texture. Liquid sweeteners will make the meringue runny and it won’t hold its shape.
How do I store these cookies?
Keep them in an airtight container at room temperature for up to a week. Do not store them in the fridge, as the moisture will make them soft and sticky.
My meringue won’t get stiff. What did I do wrong?
The most common culprit is a bit of egg yolk or fat in the bowl. Even a tiny bit can prevent whipping. Also, make sure your bowl and beaters are completely clean and dry. Start over with fresh egg whites.
Leave a Reply! (I’d Love to Hear From You!)
Did you try this technique? I’d love to know how it went in the comments below! Tell me about your baking adventure. Did you add a different extract? How did your family like them? Your stories and questions are my favorite part of this blog. If you’re looking for another fantastic sugar-free snack, you must try the full sugar-free cinnamon air fryer banana chips recipe. Happy baking, friends!
