Sugar Free Peppermint Meringue Cookies are an easy to make, low carb and sugar free cookie that are perfectly festive. These low carb cookies are light and airy and full of peppermint flavor. These Keto Meringue Cookies are the perfect low carb cookie to enjoy for the holidays!
Sugar Free Peppermint Meringues
Easy Sugar Free Meringue Cookies
I love holiday treats and I really love holiday cookies that are festive too. One of my favorite holiday cookies is peppermint meringue cookies. I knew that I needed to come up with a sugar free meringue cookie recipe to still enjoy these tasty cookies. Changing out the sugar for my favorite sugar alternative, Lakanto monkfruit worked perfectly to make these low carb cookies.
Looking for more Sugar Free Desserts? Check these out!
I know people hear the word meringue and get nervous about making them. I can tell you that once you make the first batch of them and realize how easy they are to make that you will want to make them all the time.
There are a few things to get used to when you are making these keto meringue cookies, but once you know the tips and tricks you will be happy to make these cookies for any holiday party!
Low Carb Peppermint Meringue Cookies Recipe
If you are looking for a Keto Meringue Cookie Recipe, a low carb meringue cookie recipe or a low carb meringue cookie recipe this easy peppermint meringue cookie recipe fits with all of them!
How Long do Meringue Cookies Last?
When stored in an air tight container, away from heat these sugar free cookies will last for 2 weeks. They will keep in the freezer for up to one month.
How to Store Sugar Free Meringue Cookies
Store meringue cookies in an airtight container away from any heat or moisture.
It is VERY important that you allow the cookies to cool completely before storing them.
If it is summer time, or your house is kept at a warm temperature it is best to store them in the fridge.
How to Freeze Meringue Cookies
If you are not going to be eating the cookies right away one thing you can do is freeze meringue cookies. It is important that you carefully defrost them, as they will get softened if you are not careful and they get any moisture.
After the meringue cookies are completely cooled from being in the oven, put them in an airtight container and place them in the fridge for a few hours.
After they have been in the fridge for a few hours bringing down the temperature even more, move the container of cookies from the fridge to the freezer.
I find it best to use a shallow plastic container, place a layer of meringue cookies and then place a piece of parchment paper on top of the layer of cookies and then another layer of cookies. You do not want to cram the cookies into the container, you want them to not get squished in the container.
How long can Meringue Cookies be frozen
Meringue cookies will keep in the freezer for up to one month when stored properly.
Why Did my Meringues crack?
If you find that your meringue cookies have cracked it is because they were cooled to quickly. Leave the meringue cookies in the oven after they are done baking with the oven turned off to slow the cooling process and this will stop the cookies from cracking.
Tips for Making Sugar Free Peppermint Meringue Cookies
Line the baking sheets. I know sometimes when I am making cookies I try to avoid this step only because I am being lazy, however this is one cookie recipe where you need to line to the cookie sheet with either a silicon mat or parchment paper.
Do NOT open the oven while baking. I know it is tempting to open the oven when cookies are baking to check on them. When making meringue cookies it is important that you leave the oven closed after you put the cookies in while they bake.
Do not let the bowl touch the water. When you are making meringue cookies you are going be using a pot of simmering water and placing your mixer bowl on top of it so the heat from the water heats the egg whites, monk fruit, and tartar but it is very important that the water does not touch the bowl you are mixing everything in does not touch the water.
Sugar Free Peppermint Meringues Ingredients
- 2 egg whites
- 1/4 cup granulated Lakanto monkfruit
- 1 teaspoon peppermint extract
- 1 pinch cream of tarter
How to make Sugar-Free Peppermint Meringues
Line two baking sheets with parchment paper or a silicone mat. Preheat your oven to 200 degrees F.
Fill a pot with water and bring it to a simmer on the stove.
Combine the egg whites, monk fruit, and tartar in the bowl from your mixer over simmering water in a pot over medium-high heat. It is VERY Important to make sure your bowl is not touching the water, so make sure the water level is not touching the bowl before you add the ingredients to the bowl.
Constantly whisk the egg whites until the sugar has dissolved.
Attach the whisk attachment on a stand mixer or a handheld mixture, slowly beat the egg mixture.
Add in the peppermint extract. Slowly increase the speed and continue to beat mixture until stiff peaks have almost formed.
The mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed. Place a large star piping tip into the pastry bag.
Squeeze or paint on lines of the red gel food coloring into the pastry bag making sure you go around the whole bag. Carefully fill the bag with the meringue.
Holding your pastry bag about a quarter-inch off the sheet pan, press out a small half-inch cookie shape. Pull the bag straight up to create a tip on each cookie.
Bake for 2 ½ hours, then turn off the oven and leave the door slightly ajar for meringues to cool down with the oven.
Sugar Free Peppermint Meringue Cookies
Sugar Free Peppermint Meringue Cookies are an easy to make, low carb and sugar free cookie that are perfectly festive.
Ingredients
- 2 egg whites
- 1/4 granulated monkfruit
- 1 teaspoon peppermint
- 1 pinch cream of tarter
Instructions
- Line two baking sheets with parchment paper or a silicone mat. Preheat your oven to 200 degrees F.
- Fill a pot with water and bring it to a simmer on the stove.
- Combine the egg whites, monk fruit, and tartar in the bowl from your mixer over simmering water in a pot over medium-high heat. It is VERY Important to make sure your bowl is not touching the water, so make sure the water level is not touching the bowl before you add the ingredients to the bowl.
- Constantly whisk the egg whites until the sugar has dissolved.
- Attach the whisk attachment on a stand mixer or a handheld mixture, slowly beat the egg mixture.
- Add in the peppermint extract. Slowly increase the speed and continue to beat mixture until stiff peaks have almost formed.
- The mixture is ready when whisk attachment dipped into mixture leaves a curled but stiff peak when removed. Place a large star piping tip into the pastry bag.
- Squeeze or paint on lines of the red gel food coloring into the bag making sure you go around the whole bag. Carefully fill the bag with the meringue.
- Holding your pastry bag about a quarter-inch off the sheet pan, press out a small half-inch cookie shape. Pull the bag straight up to create a tip on each cookie.
- Bake for 2 ½ hours, then turn off the oven and leave the door slightly ajar for meringues to cool down with the oven.
Nutrition Information:
Yield: 24 Serving Size: 1 cookieAmount Per Serving: Calories: 2Total Fat: 1gUnsaturated Fat: 0gSodium: 4mgCarbohydrates: 1gSugar: 1gProtein: 1g
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