Should eggs be room temperature to make meringue cookies?

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.

Are meringue cookies chewy?

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.

What can I use instead of a piping or frosting bag?

If you don't have a piping bag, spoon meringue into a plastic storage bag ( such as a Ziploc) and cut a small corner off the bag. You can swirl the meringues that way as well. You can also use a spoon to dollop the meringue onto the baking sheet. Use about a tablespoon, place on the sheet and very lightly smooth the top. It is similar to a drop cookie. You can make your own swirl design if you choose or just leave as it and it will be delicious!

Keto Meringue Cookies ⋆ Deb's Daily Dish

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

Units Scale

Cookies

3 large egg whites *
1 teaspoon vanilla extract *
1/2 teaspoon cream of tartar *
2/3 cup granulated sugar substitute * ( I used Swerve & Allulose)
pinch salt

Dipped chocolate

1 1/2 oz. sugar free dark chocolate bar ( I used Choc Zero)
1 1/2 oz. sugar free white chocolate ( I used Lily's chips)
2 teaspoons coconut oil
red food color (optional)

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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 1/2 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.