Sugar Free Meringue Cookies: An Easy Diabetic Dessert
Light, crisp sugar free meringue cookies made with Swerve. A naturally gluten free, low sugar dessert perfect for diabetics and Christmas entertaining.
Ingredients
- 3 egg whites room temperature
- ¼ teaspoon cream of tartar
- Dash of salt
- 1 ½ teaspoons vanilla extract
- ½ cup Swerve Granulated Sweetener
Instructions
- Preheat oven to 250°F. Line a baking sheet with parchment paper or non-stick aluminum foil.
- Place egg whites in a mixing bowl and allow to sit at room temperature for 20 minutes.
- Add cream of tartar, salt, and vanilla to the egg whites. Beat on medium speed for 2 minutes.
- Add Swerve one tablespoon at a time, beating 1–2 minutes after each addition.
- Continue beating until stiff, glossy peaks form, about 7–9 minutes total.
- Spoon meringue by teaspoonfuls onto prepared baking sheet.
- Bake for 40 minutes.
- Turn oven off and leave cookies inside for 1 hour without opening the door.
- Remove from oven, cool completely, and serve.
Notes
- Egg whites must be at room temperature for proper volume.
- Add sweetener slowly to avoid grainy texture.
- Do not open the oven during the cooling phase.
- Store in an airtight container at room temperature.
- Freezing is not recommended as moisture can affect crispness.