Sugar-free meringue cookies – the best “I just finished lunch and now I want something to munch on” snack you could ever ask for.
I have written about these sugar-free meringue cookies so many times that it’s amazing that I still have anything to say about them. These cookies have proved to be a lifesaver for me when I’m dieting. An entire batch of cookies is only 72 calories, so if you’re in one of those moods where you just feel like stuffing your face Cookie Monster-style (a mood I am often in), you can do it with these cookies and feel absolutely NO guilt.
I started making sugar-free meringue cookies because I was looking for something to snack on the first time I did HCG diet. My first few attempts were complete failures. I could never get the texture right. Sometimes they were undercooked and too gooey, but usually they were too dry and it was like eating cardboard. So one day I decided that I was going to make a batch of cookies every night, with slight variations, until I came up with the perfect recipe.
A picture of the first batch of meringue cookies that I ever made (#Fail!):
It took a LOT of trial and error (over 20 batches of cookies) before I was able to figure out the precise recipe for how I like them. This is the basic recipe; there are many different things you can add for flavor/variety. I’ll be adding those recipes very soon.
Sugar-free Meringue Cookies
Prep time: 10 min
Cook time: 47 min
Ready in: 59 min
Yields: 36 bite-sized cookies
½ cup liquid egg whites AT ROOM TEMPERATURE (this is equivalent to 3 egg whites)
¼ teaspoon Cream of Tartar
2 Tbs. Truvia
1. Place the liquid egg whites into a metal bowl and let them warm up to at least room temperature. (I place the bowl on the oven while the oven is pre-heating so the egg whites get even warmer.)
2. Preheat the oven to 215 degrees Fahrenheit.
3. Line a cookie sheet with parchment paper.
5. Slowly add in the Cream of Tartar while continuing to beat the egg whites.
6. Slowly add in the Truvia while continuing to beat the egg whites. (The total beat time is about 10 minutes. You’ll know you’re done when you’re able to turn the bowl upside down and nothing falls out.)
9. Rotate the tray and leave it in for another 22 minutes. (Every minute makes a difference. I like the texture the best at 22 minutes, but you might like them crunchier at 23 or 24 minutes. Feel free to experiment!)
10. When the time is up, turn the oven off but leave the cookies in there for a while, then transfer them to an airtight container. (This is especially important during the summer months when it’s humid. When it’s warm outside I’ll leave them in the oven for like an hour. But in the winter I usually take the tray out after only 20 minutes and just let them sit on top of the stove.)
On the ingredients:
The recipe comes out perfectly fine when you use liquid egg whites, but on the few occasions when I’ve been able to use real egg whites, well, it has definitely been a treat! The texture is a bit different.
As far as the sweetener is concerned: So far I’ve tried Sweet Leaf, Truvia, Stevia in the Raw, and various brands of liquid Stevia. I find that Truvia is the best, especially for baking, because there is less of a nasty, bitter aftertaste. I’ve read that there is debate over whether Truvia is truly “natural,” because of some of its ingredients. Honestly, I don’t care. It tastes the best, so that is what I use.
On the preparation:
You’ll know that the egg whites have been perfectly beaten when you’re able to turn the bowl upside down without the meringue falling out. I swear, every time I turn the bowl upside down and it doesn’t move I feel a huge sense of accomplishment.
I rotate the tray halfway through because in my oven they don’t cook evenly if I don’t do that. But I’ve read some recipes that say you shouldn’t open the oven when you’re cooking them. So…yeah, I don’t know.
So that’s my recipe. I hope you enjoy it, and that it brings you as much diet-relief as it has brought me! xoxo