Sugar Free Meringue Cookies Recipe

I published this recipe for Sugar Free Meringue Cookies a few years ago after a baking disaster that turned into my favorite discovery. I was trying to make a pavlova for a friend who was cutting back on sugar, and I completely forgot to add the sweetener to the egg whites. What came out of the oven were these impossibly light, crispy little clouds. They remind me of the delicate texture you get in my Pumpkin Spice Sugar Cookies, but without any sugar at all.

They were perfect. They melted on your tongue with just a hint of vanilla. I knew I had to share them. These cookies are my go-to when I want something sweet but light. They feel like a treat without any of the guilt.

My secret for this recipe isn’t a fancy ingredient. It’s patience. Whipping those egg whites to the right stage is everything. I love this technique because it feels like magic. You start with a liquid and end up with a glossy, firm cloud you can shape with a spoon.

Recipe Overview

• Cuisine: American
• Category: Dessert / Snack
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: About 36 small cookies

Why This Recipe is So Special

These aren’t your average cookie. They are pure, baked air. What makes them special is their texture. The outside is shatteringly crisp, while the inside stays just a tiny bit soft and marshmallowy.

They are naturally fat-free and very low in calories. That makes them the ultimate light snack, similar to my other favorite guilt-free treat, sugar-free cinnamon banana chips. You can eat a handful and feel completely satisfied, not sluggish. I always keep a batch in an airtight container for when that sweet craving hits.

The Full Ingredient List

This list is beautifully short. You only need four simple things. Make sure everything is spotlessly clean and your egg whites have no trace of yolk.

• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 teaspoon pure vanilla extract
• 1/2 cup granulated sugar substitute (like monk fruit or erythritol blend)

My Step-by-Step Method

Follow these steps closely. Baking is a science, especially with meringue. But don’t worry, I’ll walk you through it.

1. Preheat your oven to 225°F (110°C). Line two large baking sheets with parchment paper. Do not grease them.
2. In a very clean, dry glass or metal bowl, add your room temperature egg whites and cream of tartar. The cream of tartar stabilizes everything.
3. Using a hand mixer or stand mixer with a whisk attachment, beat on medium speed until the mixture is frothy and soft peaks form. This takes about 2 minutes.
4. Now, with the mixer running, slowly start sprinkling in your sugar substitute, about a tablespoon at a time. Don’t dump it in all at once.
5. Once all the sweetener is added, pour in the vanilla extract. Increase the mixer speed to high.
6. Beat on high until the meringue is very thick, glossy, and holds stiff, upright peaks. This is the most important step. It should take 5-7 more minutes.
7. Use two spoons or a piping bag to dollop the meringue onto your prepared sheets. You can make little kisses or larger nests.
8. 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 cooling prevents cracking.

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.
• Ensure your bowl and beaters are completely free of any grease or fat. Even a little bit can stop the whites from whipping properly.
• Add your sugar substitute slowly. This helps it dissolve fully and creates that stable, glossy meringue we want.
• For fun, you can fold in a tablespoon of unsweetened cocoa powder or a few drops of food coloring at the very end for different flavors.

Common Mistakes to Avoid

I’ve made these mistakes so you don’t have to. Here’s how to fix them before they happen.

Flat, runny meringue: This usually means there was grease in the bowl, the eggs were cold, or you added the sweetener too fast. Start over with clean tools and room temp eggs.

Weeping or sticky cookies: This happens if they aren’t baked long enough at a low enough temperature, or if you take them out of the oven too quickly. The long, slow bake and cool is non-negotiable for crispy cookies.

Browning: If your cookies are browning, your oven temperature is too high. Use an oven thermometer to check. We want to dry them out, not bake them dark.

NUTRITION INFORMATION

• Serving Size: 3 cookies
• Calories: ~15
• Fat: 0g
• Carbohydrates: 1g (from the sugar substitute)
• Protein: 2g

*Nutrition is estimated and will vary based on specific sugar substitute used.

FREQUENTLY ASKED QUESTIONS

Can I make these without cream of tartar?

You can try using 1/2 teaspoon of lemon juice or white vinegar instead. But cream of tartar really is the best stabilizer for this job. It gives you the most reliable results.

Why did my cookies crack on top?

A few small cracks are normal. But big cracks usually mean the oven temperature was a bit too high, causing them to set too fast. Try lowering your oven by 10 degrees next time.

How do I store them to keep them crispy?

Let them cool completely first! Then, store them in a single layer in an airtight container at room temperature. Do not refrigerate. They’ll stay perfect for up to a week.

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

Did you try this technique? I know it takes a little time, but trust me, it’s worth the wait. I’d love to know how your sugar-free meringue clouds turned out. Tell me in the comments below if you added any fun flavors or colors. If you’re looking for more simple, sugar-free snacks, you have to try this Sugar-Free Cinnamon Air Fryer Banana Chips recipe. Your baking stories make my day. Happy baking, friends!