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Low-Carb Almond Meringue Cookies Recipe

Low-Carb Almond Meringue Cookies

Light, crisp almond meringue cookies made with powdered low-carb sweetener and baked slowly for a delicate, melt-in-your-mouth texture. Optional chopped or sliced almonds add a pleasant nutty finish.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 2 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Meringue
  • 3 large egg whites, about 90 g Large egg whites, room temperature
  • 1/4 teaspoon Cream of tartar
  • 1/2 cup, about 90-100 g Powdered erythritol or powdered monk-fruit erythritol blend
Flavoring
  • 1/2 teaspoon Pure almond extract
Optional Add-Ins
  • 1/3 cup Finely chopped or sliced almonds
  • 1 small pinch Salt

Method
 

Step-by-Step
  1. Heat the oven to 225°F (110°C) and line one or two baking sheets with parchment paper.
  2. Place the room-temperature egg whites in a completely clean, dry, grease-free mixing bowl. Add the cream of tartar and optional salt, then beat until soft peaks form.
  3. Add the powdered sweetener gradually, about 1 tablespoon at a time, while continuing to beat. Keep whipping until the meringue is glossy and forms stiff peaks.
  4. Beat in the almond extract, then gently fold in the chopped or sliced almonds if using them.
  5. Pipe or spoon small mounds onto the prepared baking sheets, leaving a little space between them. Smaller cookies dry more evenly.
  6. Bake for 60-75 minutes, or until the cookies feel dry and lift easily from the parchment.
  7. Turn off the oven and leave the cookies inside for at least 1 hour, preferably until completely cool and crisp. Store the finished cookies in an airtight container at room temperature.

Notes

Use powdered sweetener rather than granulated erythritol for a smoother texture. Keep all yolk and grease away from the bowl and beaters, and avoid refrigerating the cookies because moisture can soften the meringues.