These Sugar Free Meringue Cookies are pretty much all protein and made without protein powder! Are you intrigued? If so, keep reading because that’s what we’re making today! This low carb cookie recipe is super easy to make, made with simple ingredients, and really does satisfy that sweet tooth.

First, you’ll need a mixing bowl and something to mix everything together with. A whisk, hand mixer, or stand mixer will all work though a hand mixer or stand mixer is much preferred.

Add into your mixing bowl, 3 large egg whites, 1/8 teaspoon of salt, and 1/2 teaspoon of cream of tartar. You can use fresh cracked egg whites or store bought liquid egg whites, both work great.

You’ll want to start by lightly mixing these ingredients together. This would be considered low speed on either a hand or stand mixer. Be ready for a quick workout if you’re doing this with a whisk!

As everything mixes together, it’ll start to foam. Bump your speed up to high (beat them faster with your whisk!) when this happens and continue mixing it until it thickens up.

From here, add in 6-8 tablespoons of your choice sugar free sweetener and 3/4 teaspoon of vanilla extract. We’ll talk more about your other options in a second.

Sugar Free Cookies

Use a sweetener that’s as close to a 1:1 ratio as you can get. This means that the amount of sweetener you add in would be the same amount for sugar, 1 gram sweetener = 1 gram sugar. I hope that makes sense!

Another alternative is to use a combination of sweetener that might not be 1:1 and regular sugar if you can afford the carbs. Don’t be scared to experiment and find what works for you and your macro goals!

Meringue

Keep it moving on high until everything is thoroughly combined. You’ll know it’s done when you get “stiff peaks” and it has the texture of marshmallow. The whole process should take around 5-7 minutes, obviously a bit longer if you’re using a whisk by hand.

If you don’t have a stand or hand mixer, I highly recommend getting at least a hand mixer. I think I’ve used the same one for over a decade, definitely more than my stand mixer. I’ll drop a link to it below!

With your peaks stiff, you’re ready to take out a baking sheet and some parchment paper to line it with. I’d prioritize parchment paper over anything else, it’s the easiest to work with and almost guarantees you a perfect end result for your sugar free meringue cookies.

To get it from the mixing bowl to your baking sheet, you have a choice to make. The first is to simply use a spoon, which is what I use maybe 50% of the time. If you want them prettier/more aesthetic, you can either use a dessert decorator or a piping bag which you can make yourself by cutting a corner off of a plastic bag. I like using my 21” Ateco piping bag (reusable) with #846 closed star tip (also listed below).

Make sure not to let your mix sit for too long before making them!

Once all of your cookies are on your baking sheet, you have the option of topping them. I went with a few sugar free mini chocolate chips and rainbow sprinkles.

Remember, if you want more cookies, double or triple the recipe. They freeze great for months at a time so don’t be scared to prep a bunch of them!

You can also easily change up the flavor by swapping out your vanilla extract. Some of my favorite extracts to use?

Meringue Cookie Variations

• Strawberry Extract
• Orange Extract
• Lemon Extract (*Favorite)
• Mint/Peppermint Extract
• Coffee Extract
• Almond Extract
• Coconut Extract
• Butter Extract

You can also change up the color of them by using food coloring or make them chocolate by adding in some cocoa powder.

Last, put your cookies into the oven on 250F/121C for 35 minutes. Shut your oven off after 35 minutes and let them sit in there for an hour.

If you’re not freezing them, store them in an airtight container. They should last around a week as long as there’s no moisture present.

Are you curious what these taste sugar free meringue cookies taste like? Think “diet” sugar cookie. Light, airy, and crispy! There’s a crunch but they also melt in your mouth/are satisfying to eat.

Pro tip? You can use this mix as a low calorie and high protein sugar free topping for a pie , cupcakes, etc.