Lemon Meringue Cookies

Lemon Meringue Cookies

Why buy your cookies when you can very easily make your own? It’s super easy to make these sugar-free lemon meringue cookies! This recipe uses a powdered sugar substitute (see recommendation in recipe notes). It’s important for it to be powdered, otherwise the end result will be gritty. It may work to just powder a different sweetener in a food processor, as long as you can get it to a very fine consistency.

In comparison to the regular, sugar-filled version, the end result is only slightly different with sugar-free meringue cookies. They are almost indistinguishable.  The only difference you may notice is that it’s a little more difficult for the beaten egg whites to hold their stiff peaks without that sugar. Basically, that means you get less definition in your meringue design when piping. But, hey–it’s worth it to have the low-carb, sugar-free version, right?

If lemon flavor is not your thing and you prefer vanilla, you can modify this recipe by simply skipping the lemon zest and folding in about 1/2 teaspoon of vanilla extract.  You’ll want to keep the lemon juice as a stabilizer, or you can use cream of tartar instead. Either way, they will not taste lemon-y without the zest in there.

As far as storage, just place them in an airtight container and keep them in the pantry or cupboard. Room temperature works best.  The only caveat is that the cookies can soften by absorbing water vapor from the air. You want to keep them away from heat and moisture.  If they get soft on you anyway, you can crisp them up again. Just place them in the oven at 200 degrees for 10 minutes.

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Lemon Meringue Cookies
Diet Level:5
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Prep Time 15 Minutes
Cook Time 2 Hours
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 2 Hours
Servings
Servings
Ingredients
Diet Level:5
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Meal Plan
Add to Shopping List
Favorite Recipe
Instructions
  1. Preheat the oven to 200 degrees F. Line a large baking sheet with parchment paper.
  2. Place the egg whites into a large bowl. Beat using a hand mixer at medium speed, until the whites get opaque and frothy.
  3. Add the lemon juice. Increase mixer speed to high. Continue to beat until stiff peaks form.
  4. Gradually add the powdered sweetener, a tablespoon at a time, beating more as you go.
  5. Gently fold in the lemon zest.
  6. Carefully transfer the mixture into a piping bag. Pipe cookies onto the lined baking sheet, about a teaspoon each, spaced about an inch apart.
  7. Bake for 1-2 hours. (Time will vary depending on the size and thickness of your meringues.) The meringues are done when they are firm and release easily from the parchment paper, but before they turn brown.
  8. When they are done, turn off the oven and prop the door open with a wooden spoon. Leave the meringues in the oven this way for at least an hour, until dry and crisp.
Recipe Notes

Powdered sugar substitute. Click on image for purchase link.

Swerve Sugar Replacement


 

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