Keto Meringue Cookies

Why you'll love these meringue cookies

• Made with just 4 ingredients, these keto meringue cookies are gluten-free and completely irresistible.
• You’ll be amazed that they are less than 1 carb per cookie!
• With a delectable crisp coupled with the perfect softness on the inside, these sugar free cookies will soon become your favorite. As soon as you pop the meringues in your mouth, they will melt on your tongue, leaving you craving more!
• These keto cookies are perfect for anyone with a nut allergy!

Purpose of cream of tartar

Cream of tartar is the secret that makes this recipe a success. Cream of tartar helps to add stability to our egg whites and makes them turn out stiff.

But, if you don’t have the cream of tartar and you don’t want to miss out on these delightful French meringues, you can substitute it with lemon juice, white vinegar, baking powder, or buttermilk. Any acid will improve the structure of the meringue and helps the meringue whip up and aerate faster, which in turn, helps with stability.

You can omit the cream of tartar in a pinch if you don’t have it, but without the acid, your sugar free meringue may collapse.

Making stiff peaks

There’s only one secret to stiffer peaks: whip, whip and whip!

If your meringues are still runny, it simply means that you have not whipped them enough. However, do make sure that you don’t beat the egg whites too long or at too slow a speed – both these are a recipe for disaster causing your texture to be grainy instead of smooth.

Instead, you should go for the medium speed and keep checking the meringues while beating them. The way to check whether your meringues are stiff enough is to plop the bowl upside down – if they stand tall and proud, it means you’ve hit the mark. Congrats!

Tips for making the perfect sugar free meringue cookies

These keto meringue cookies are quite simple to make. All you have to do is whip and pipe. However, there’s a lot that can go wrong between the whipping and piping. But, you don’t have to worry about that if you keep these tips in mind.

First off, remember that you should use fresh eggs for this recipe. Old eggs are a big no-no! Secondly, the eggs should be at room temperature. Fridge-cold eggs don’t form stiff peaks which is critical for making low carb meringues.

Also, remember that your whipping bowl should be moisture-free. Even the slightest moisture can ruin the stiffness of the keto meringues.

Another important tip is to make sure that the egg whites are free of any yolk. Even the tiniest speck of yellow can ruin this entire recipe!

Get creative -- Add more flavor or food coloring

Once you’ve mastered the initial recipe for keto meringue cookies, it’s time to experiment. You can drizzle the meringues with melted dark chocolate. You can also sift cocoa or cinnamon into the finished meringues before you bake them. Another idea is to sprinkle your favorite freeze-dried fruit or coconut flakes on the meringues before you bake them. You can also add flavor extracts like peppermint or almond to your low carb meringues.

If you want to play around with the colors, add a drop of food coloring while beating your meringues. You can also play around with the colors by dividing the meringues into batches and adding multiple colors to them. Or, you can also keep the meringues simple with their glossy and shiny white color. They’ll taste amazing either way! Enjoy!