Low-Carb Meringue Cookie Recipe

When I was a kid, merenguitos were a staple in any household. You could buy them by the six pack at your corner mercadito. They were sweet and puffy and airy goodness.  I always thought of these as a little treat for every once in a while. After all they were super rich and VERY sweet. It took me a while to realize that these were just egg whites and sugar. I couldn’t believe it.

Since these were not my favorite, I didn’t really think about them often. Then one day, a few months ago, while I was working on some non-diabetic cupcakes for work, I decided to make a French Buttercream frosting which called for only egg yolks. Not wanting to waste the egg whites, I put them in the stand mixer, fitted the whisk attachment and let them whisk away. I added a little bit of my turbinado sugar just for good measure.

My fiance put them in the oven for me that evening and quite frankly we forgot about them until I was at work the next day. I frantically called my mom to please go turn off the oven and take out the merenguitos, which I was sure had burnt to a crisp by then.

That evening, I got home and checked them out. They weren’t burnt. That was a good sign. I tasted, one, and it tasted nice and sweet and delicious. I calculated the carb count and calories and proceeded to eat the whole batch over the next two days.

After that day, I’ve been trying to recreate that accidental recipe. I had some major flops and fails, but I finally, finally got it!

low carb meringue cookies

Now, I share with you – Meringue Cookie Recipe. This is low-carb, low-cal and tastes like air.

What You’ll Need:

3-4 egg whites {I used the egg whites you buy in the carton for this recipe and I only used 3}

1.5 tablespoons of turbinado sugar

pinch of cream of tartar

1/2 teaspoon of vanilla

1. Pre-heat your oven to 150 degrees. I know, this sounds really low. Trust me.

2. In a standing mixer fitted with a whisk attachment, start whisking your egg whites until they become frothy. Then add your vanilla, sugar and cream of tartar. Continue whisking until your egg whites form stiff peaks. They should be glossy and pretty.

You can certainly whisk your egg whites with an electric hand-held mixer if you don’t have a standing mixer. Or, if you don’t have either one, you can do it by hand, you’ll just have to whisk until your arm falls off.

3. Line a baking sheet with a silpat {I highly recommend this}. If you do not have a silpat, you should get one. But for now, you can use non-stick spray {make sure to give it a really good spray down} to ensure that your cookies do not stick.

4. Using two table spoons {or if you’re fancy, a pastry bag} place your egg whites on a baking sheet. They won’t really spread much, so you can place them about an inch apart.

5. This is the most important part. You must let your egg whites cook in the oven for at LEAST 3.5 hours. I left mine in for 4 hours and they were perfect. When you take them out they’ll be a light golden color and will be crunch. They should not be wet or soft on the inside.

Here are the carb and calorie counts for these:

127.5 Calories and 20.7 Carbohydrates for the whole lot if using only 3 egg whites. I got 12 cookies out of mine which = 10.62 calories and 1.725 carbohydrates per cookie. That’s not bad if I do say so myself!

If you try these, please let me know how they turn out!

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