Sugar Free Peppermint Meringues
Sweet without the guilt, Sugar-Free Peppermint Meringues
We all have a relative, friend, or are ourselves watching our sugar intake. Diabetes runs in my family, I was eating Keto for quite some time, and now just like the idea of have sweet treats that are sugar-free. For this treat, I decided to make something that is Keto and Diabetes-friendly. Using liquid stevia to sweeten these light minty crisp cookies.
First, I should tell everyone these won’t be the dense marshmallowy meringues you get when baking with real sugar. They are much lighter and airier. They are just as delicious though and only 1.5 carbs for the entire batch of 24 cookies!
Second, it is essential that you follow the instructions. I know when I look at recipes I tend to think about how I can make it more efficient and add things sooner or in a different order. I tried many variations and the only way I could get stiff peaks was adding the stevia at the last possible second. I am sure if you use swerve or another sugar substitute you could possibly add as you are whipping the eggs. However, with liquid stevia it really isn’t possible, trust me I tried!
Prep time: 20 minutes total time- 1 hour
Serves: 24 pieces
KITCHEN TOOLS NEEDED
Large mixing bowl
2 cookie sheets
Piping bag and tip
Paint brush (optional)
YBL Sugar-Free Peppermint Meringues
4 egg whites
1/4 tsp cream tartar
pinch of salt
1 drop peppermint extract
3/4 tsp liquid stevia
Red food color gel (optional)
Preheat oven to 225°F.
Separate and reserve the whites from 4 eggs into a large mixing bowl.
Add 1/4 tsp cream tartar and pinch of salt.
Beat the eggs starting with electric mixer on low and increase to high.
While the whites are whipping prep the piping bag with tip.
Optional: paint two stripes down the interior of the piping bag.
Line baking sheet with parchment paper.
Stop beating the whites when stiff peaks are achieved.
Knock the eggs from the beaters or whisk.
Add peppermint extract (a little goes a long way) and liquid stevia.
Quickly mix for 5-10 seconds to incorporate the stevia and extract.
Add about 1/3 of the mixture to the piping bag.
Pipe 12 meringues in round cookie shapes on each lined cookie sheet . Refilling bag as needed.
Bake on center shelf of oven for 40 minutes.
Let cool and enjoy!
Meringues have always been a favorite of mine since I was a child. When I started my Keto diet, I was bummed that I would have to miss out on the goodness of meringue. It took some trial and error, but I figured it out finally! So happy to share this recipe with you. It’s really a great base recipe. I can only imagine how great with lemon or almond extract would be. If you try this recipe or a variation I’d love to hear about it in the comments below!