Nothing says “family treats” like Low Carb Almond Meringue Cookies! This recipe is just the thing for any gathering. It doesn't require too many steps, but will still impress your friends and family.
With a fluffy texture that melts in your mouth and a hint of sweetness from the almonds, these Low Carb Almond Meringue Cookies will make you swoon with pleasure. No, sacrificing on taste – this recipe definitely delivers! Give it a try today and enjoy its deliciousness.
Low Carb Almond Meringue Cookies are truly special treats for people who don't want to sacrifice their favorite dessert. Unlike traditional meringue cookies, these special treats are made with almond extract and are packed with a lot of flavors without all the added calories. Whether it's an afternoon snack or special occasion dessert, Low Carb Almond Meringue Cookies provide a special treat that you can feel good about devouring!
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes
Cook time: 2 hours 45 minutes
Yields: 65 small cookies (as shown)
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Ingredients needed to make Low Carb Almond Meringue Cookies
- 4 large egg whites, room temperature
- ½ t. cream of tartar
- ⅛ t. salt
- ¾ c. Swerve confectioners’ sugar replacement
- 1 t. almond extract
Instructions for making Low Carb Almond Meringue Cookies
- Adjust the bottom oven rack to the lowest setting and set the top rack two spaces above it. Pre-heat to 200°F and line two large, rimmed baking sheets with parchment paper or Silpat™ baking mats. Set aside.
- Using a stand or hand mixer, beat the egg whites until they start to thicken. Add the cream of tartar and salt and continue mixing until stiff peaks start to form.
- While still mixing, slowly add the Swerve, one tablespoon at a time, until each spoonful is thoroughly incorporated into the egg whites. Repeat until all the sweetener is added and the mixture becomes stiff and glossy.
- Add the almond extract and mix until just incorporated into the batter.
- Spoon the mixture into an icing bag fitted with a decorative tip. Gently pipe the mixture onto the baking sheets to create small equal-sized cookies. Cookies may be relatively close together because they won’t spread out while baking.
- Place the baking sheets into the pre-heated oven for 15 minutes, then turn the oven off. Do not open the door. Leave the cookies in the warm oven for two to two-and-a-half hours without opening the door. This will give the cookies time to dry completely.
Tip: The cookies are ready when they easily pop off the parchment paper or Silpat™ baking mats. If they stick, they need additional time to dry.
- Remove baking sheets from oven and serve immediately or transfer the cookies to an airtight container without overcrowding to prevent crushing. Enjoy!
Variations
If you're looking for an easy and delicious treat for your family or to serve at a gathering, Low Carb Almond Meringue Cookies can really hit the spot. Plus, with a few simple variations, you'll never get bored of this sweet treat!
To mix it up, you can use different meringue bases —
try using the cream of tartar or egg whites flavored with lemon juice for some zesty variety. If cocoa is more your style,
add in some dark cocoa powder for a decadent chocolate-flavored treat that's sure to be a favorite among guests.
Take things up a notch by experimenting with different shapes — use cookie cutters to make adorable shapes or pipe them onto parchment paper for perfectly sized meringue treats. Whether you stick with the classic recipe or make adjustments based on your needs and preferences, these Low Carb Almond Meringue Cookies will definitely become an all-time favorite!
Storage
Low Carb Almond Meringue Cookies are the perfect storage cookie for all those family gatherings. Fast and easy to make, these cookies can be stored for long enough that everyone will have a chance to try them. While the recipe comes together quickly, it’s important to know how long they actually last. Low Carb Almond Meringue Cookies stay fresh anywhere from 5-7 days, which makes them ideal for big occasions where storage might be an issue. Whether you're planning a gathering or just need something sweet around the house, Low Carb Almond Meringue Cookies provide just the right amount of crunchy sweetness and can be enjoyed over multiple days!
Top tip
When separating your eggs make sure there isn't any yolk left in your whites;
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Low-Carb Almond Meringue Cookies
- Total Time: 0 hours
- Yield: 45
Description
Low Carb Almond Meringue Cookies are truly special treats for people who don't want to sacrifice their favorite dessert. Unlike traditional meringue cookies, these special treats are made with almond flour and are packed with a lot of flavors without all the added calories.
Ingredients
Ingredients:
4 large egg whites, room temperature
½ t. cream of tartar
⅛ t. salt
¾ c. Swerve confectioners’ sugar replacement
1 t. almond extract
Instructions
-
Adjust the bottom oven rack to the lowest setting and set the top rack two spaces above it. Pre-heat to 200°F and line two large, rimmed baking sheets with parchment paper or Silpat™ baking mats. Set aside.
-
Using a stand or hand mixer, beat the egg whites until they start to thicken. Add the cream of tartar and salt and continue mixing until stiff peaks start to form.
-
While still mixing, slowly add the Swerve, one tablespoon at a time, until each spoonful is thoroughly incorporated into the egg whites. Repeat until all the sweetener is added and the mixture becomes stiff and glossy.
-
Add the almond extract and mix until just incorporated into the batter.
-
Spoon the mixture into an icing bag fitted with a decorative tip. Gently pipe the mixture onto the baking sheets to create small equal-sized cookies. Cookies may be relatively close together because they won’t spread out while baking.
-
Place the baking sheets into the pre-heated oven for 15 minutes, then turn the oven off. Do not open the door. Leave the cookies in the warm oven for two to two-and-a-half hours without opening the door. This will give the cookies time to dry completely.
Tip: The cookies are ready when they easily pop off the parchment paper or Silpat™ baking mats. If they stick, they need additional time to dry.
-
Remove baking sheets from oven and serve immediately or transfer the cookies to an airtight container without overcrowding to prevent crushing. Enjoy!
- Prep Time: 15 min
- Cook Time: 2 hrs 45 mins
