Sugar Free Meringue Cookies Recipe

I published this recipe for Sugar Free Meringue Cookies a few years ago after a major kitchen meltdown. My dad, who is diabetic, was coming for a visit, and I desperately wanted to make him a treat he could actually enjoy, like these perfect pumpkin spice sugar cookies.

Everything I tried was either too dense or just fell flat. I felt so defeated. Then, I remembered the magic of egg whites and cream of tartar from my grandma’s old pie recipes.

I decided to give it a shot, swapping sugar for my favorite sweetener. What came out of the oven was nothing short of a miracle. They were these perfect, cloud-like, crispy cookies. Light as air and sweetened just right.

Seeing his face when he took that first, guilt-free bite? That’s why I bake. It’s my little way of saying “I love you” without saying a word.

Recipe Overview

• Cuisine: American
• Category: Dessert / Snack
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes (plus cooling)
• Servings: About 36 small cookies

Why This Recipe is So Special

These aren’t your average cookies. They are pure magic made from almost nothing. The special thing here is the technique.

We’re not just mixing; we’re transforming simple egg whites into a glossy, stable foam that holds its shape. This creates that signature melt-in-your-mouth texture.

They are the ultimate low calorie, light snack. You can eat a handful and feel like you’ve had a real treat, without any of the heaviness or sugar crash. It’s baking science you can taste! For another fantastic sugar-free snack, you have to try my sugar-free cinnamon air fryer banana chips.

The Full Ingredient List

Gathering your ingredients is the first step to success. Here’s everything you’ll need. Make sure everything is measured and ready to go before you start whipping!

• 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

Follow these steps closely. Meringue is forgiving if you respect the process. I love this quiet, focused time in the kitchen. Let’s do this!

1. Preheat your oven to 200°F (95°C). This low and slow heat is the key to crispy cookies that dry out without browning.
2. Line two large baking sheets with parchment paper. Do not grease them. The meringue needs to stick a little as it bakes.
3. In a spotlessly clean, dry glass or metal bowl, add your room temperature egg whites, cream of tartar, and salt. Any trace of grease or yolk will ruin your meringue.
4. Using a hand mixer or stand mixer with the whisk attachment, beat on medium speed until the mixture becomes foamy and soft peaks form. This takes about 2 minutes.
5. Now, with the mixer running, begin adding your powdered sweetener, one tablespoon at a time. Let each addition incorporate fully before adding the next.
6. Once all the sweetener is in, add the vanilla if using. Increase the mixer speed to medium-high and beat until the meringue is very thick, glossy, and holds stiff peaks. This is crucial! When you lift the beaters, the peak should stand straight up.
7. Immediately spoon or pipe the meringue onto your prepared sheets. You can use a piping bag for pretty shapes or just use two spoons for rustic dollops.
8. Bake for 1 hour and 30 minutes. Do not open the oven door during this time! After the time is up, turn off the oven and let the cookies cool completely inside, about 2 hours. This slow cooling prevents cracking.

My Top Tips for Success

• Room Temp is Key: Cold egg whites won’t whip up to their full volume. Let them sit out for 30 minutes before you start.
• Clean Bowl, Big Volume: Wipe your mixing bowl and beaters with a little lemon juice or vinegar before starting. This removes any invisible grease.
• Patience with Peaks: Don’t rush the stiff peak stage. Keep beating until the meringue is very stiff and smooth, not grainy.
• Weather Watch: Avoid making meringue on very humid, rainy days. The extra moisture in the air can make them sticky and chewy instead of crisp.

Common Mistakes to Avoid

We’ve all been there. Here’s how to sidestep the usual pitfalls and guarantee a perfect batch every single time.

• Weeping or Beading: If little droplets form on your baked cookies, the oven temperature was likely too high or the sweetener wasn’t fully dissolved. Beat the meringue longer and double-check your oven temp with a thermometer.
• Flat, Runny Meringue: This usually means there was grease (like yolk) in the bowl, the bowl was plastic (which can hold grease), or you added the sweetener too fast. Start over with a super clean setup.
• Brown or Cracked Tops: Your oven was too hot. These cookies dry out, they don’t really “bake.” Trust the low temperature. If they crack, you likely opened the oven door too early.

NUTRITION INFORMATION

• Serving Size: 3 cookies
• Calories: ~15
• Fat: 0g
• Carbohydrates: 3g (All from sugar alcohol; 0g net carbs)
• Protein: 2g

*Nutrition is estimated based on erythritol. This will vary by sweetener brand.

FREQUENTLY ASKED QUESTIONS

Can I use liquid stevia or other sweeteners?

I don’t recommend liquid sweeteners for this. You need the bulk of powdered sweetener to create the stable meringue structure. Powdered erythritol or allulose work best to mimic real powdered sugar.

How do I store these to keep them crispy?

This is important! Store them in a single layer in an airtight container at room temperature. Do not refrigerate, as the moisture will make them soft. If they soften, you can crisp them back up in a 200°F oven for 10-15 minutes.

My meringue deflated as I was piping. What happened?

This means the meringue was probably under-whipped. Next time, beat it until those peaks are very stiff and glossy. It should feel firm and not slip in the bowl. Once it’s right, work quickly to get it piped and into the oven.

Leave a Reply! (I’d Love to Hear From You!)

There you have it, my friends—my heart and soul in a cookie recipe. Did you give these a try? I want to know everything! Did you add a different extract? How did your family react? Your stories and questions are my favorite part of this blog. If you’re looking for more sugar-free inspiration, the full sugar-free cinnamon air fryer banana chips recipe is always a hit. Please share your experience in the comments below and let me know how your baking adventure went. Happy, happy baking!