These keto meringue cookies are light and airy but also crispy little bite size treats. Dipped in chocolate, they are the perfect little sugar free delights to pop in your mouth!
Why this recipe is just so good...
You can feel good about indulging in these meringues. They are fat free, sugar free and low carb/keto.
This recipe uses only a few ingredients and you can change the flavorings as you like. They will keep fresh at room temperature in an airtight container for up to 2 weeks.
Ingredient Notes
We are using just egg whites, sugar substitute, vanilla, cream of tartar and pinch of salt. I have not tested this recipe with carton egg whites. But in my Keto Angel Food Cake experiment, I found that the carton egg whites did not whip up as fluffy so I don't recommend using them. For leftover egg yolks, make a quiche. Or for something sweet, you can make my Keto Chocolate Custard.
I am using clear vanilla instead of regular vanilla to try to keep the cookies white. But truthfully it doesn't matter, especially if you are going to dip them in chocolate. You can also try almond or coconut extract instead of the vanilla for a different flavor.
Cream of tartar is necessary to make meringues. You can use a teaspoon of lemon juice if you don't have it, but I believe best results are with the cream of tartar.
Step by Step Directions
- Beat egg whites just until foamy. Add the cream of tartar, vanilla and salt and beat for a minute to combine.
- Slowly add the sugar substitute, about one tablespoon at a time. Beat the whites until you see high peaks and the whites don't slide off the beater.
- Line a baking sheet with parchment paper or a silpat. Preheat the oven to 200°F.
- Using a piping or pastry bag with a star attachment, fill the bag with meringue and squeeze out cookies, about 1 inch or 1 ½ inches in diameter. .
- Bake the meringue cookies for 1 hour. Lightly touch them to make sure they do not feel too soft or gooey. If they do, bake for another 10 minutes.
- Leave in the oven at least another hour to cool and dry. They will get crispier as they fully dry.
- To make the chocolate dipped meringue cookies, melt 1 ounce of sugar free dark chocolate with 1 teaspoon of coconut oil. And you can melt another ounce of white chocolate with another teaspoon of coconut oil. If you want to color the white chocolate, use some food coloring and mix well.
- I use powdered color but gel works too. If you use liquid food color, only use a drop of two. Too much liquid in the meringue will change the texture. Also read the label to make sure the food color is not oil based since that could affect the meringue as well.
FAQ
According to Fine Cooking, it is best to separate your eggs when they are cold since the yolks are firmer and less likely to break. However when you beat the egg whites, they should be room temperature since that will help increase the volume and make the whites fluffy.
Keto Meringue cookies are very light and are also crispy. When you tap on them, they should feel dry and crispy. The first bite will also be crunchy but there is a bit of chewy texture on the inside.
If your cookies are too chewy, you may not have baked them long enough. Try putting them back in the oven for 10 minutes and then letting them fully cool.
Baking Tips
- The humidity in your kitchen may affect your meringues. If you are baking them on a rainy or humid day, they may not crisp up as you like. They will absorb some of the moisture in the air.
- Make sure your beaters and mixer are clean with no oil on them. This would prevent the whites from whipping properly.
- Add the sugar after the egg whites have whipped and very slowly; a tablespoon or two at a time. This keeps the volume of the whites high and fluffy.
- Other than for rotating the cookie sheets, don't open the oven during baking. When your timer goes off, lightly touch the meringues. They should feel mostly dry, although they will continue drying as they cool. If they feel gooey, they are not done, bake for another 10 minutes and check again.
Some other sweet treats to try:
If you tried this recipe and enjoyed it, I'd love it you gave it a 5 star rating. This tells me what you like and want to see more of. Thank you!!
Print
Keto Meringue Cookies
- Prep Time: 20 minutes
- 1 hour rest in oven:
- Cook Time: 1 hour
- Total Time: 2 hours 20 minutes
- Yield: 36 1x
- Category: Dessert
- Method: Bake
- Cuisine: French
Description
These keto meringue cookies are light and airy but also crispy little bite size treats. Dipped in chocolate, they are the perfect little sugar free delights to pop in your mouth!
Ingredients
Cookies
- 3 large egg whites *
- 1 teaspoon vanilla extract *
- ½ teaspoon cream of tartar *
- ⅔ cup granulated sugar substitute * ( I used Swerve & Allulose)
- pinch salt
Dipped chocolate
- 1 ½ oz. sugar free dark chocolate bar ( I used Choc Zero)
- 1 ½ oz. sugar free white chocolate ( I used Lily's chips)
- 2 teaspoons coconut oil
- red food color (optional)
Instructions
- Preheat oven to 200°F. Line cookie sheets with parchment paper or silpat.
- Using a mixer, beat the room temperature egg whites on medium high until foamy, about a minute. Beat in the salt, vanilla and cream of tartar.
- Turn mixer to high and add sugar substitute to egg white mixture, one tablespoon at a time. Adding too fast may deflate the whites. The egg whites should be beaten for about 5-7 minutes or until the whites are very stiff and have high peaks. (see photo above)
- Spoon meringue into a frosting piping bag or a plastic disposable (like Ziploc) with a star tip.*
- Pipe or spoon the meringue into cookies about 1 - 1 ½ inches in diameter.
- Bake for a total of 1 hour. If using two cookie sheets, rotate them to higher/lower oven racks at 30 minutes. Continue baking for the total of 1 hour.
- If Turn off oven and let meringues cool and set for at least another hour, preferable longer.*
- Melt the dark and white chocolate with a teaspoon each of coconut oil in separate bowls. If you want to color the white chocolate, add a bit of powdered or gel food color. *
- Dip each cookie in one of the chocolate flavors and leave on parchment to dry for at least an hour.
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
* The yolks and whites separate more easily when the eggs are cold. But the meringue will whip fluffier when the white are room temperature.
*For a different flavor, try almond or coconut extract instead of the vanilla.
*You will have the best success of a crispy meringue if you add the sugar very, very slowly.
* I let my meringues sit in the oven overnight. If you don't need to use the oven, this is a good idea to allow them to fully dry. If you can't, then just place them in airtight container with parchment in between layers of cookies. That is also the best way to store them. They will keep fresh up to 2 weeks.
*If using liquid food color, only use a drop or two. Too much could soften the cookie. Also make sure they are not oil based colors.
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