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This Zero Carb Pink Puff Meringue Cookie recipe is adapted from an old family favorite that I posted several years ago. Sometimes one gets lucky with low carb adaptations. All I had to do was swap out Swerve sweetener for the sugar. These cookies turned out remarkably like their sugared-up sisters.
They are very easy to make. Under adult guidance I think kids (ages 8-10) would enjoy watching the magic of egg whites and gelatin turning into a very fluffy mixture.
It takes just 4 ingredients: egg whites, cream of tartar, sugar free gelatin and a cup for cup sweetener of your choice. Optionally, you can use a bit of vanilla if desired.
I know that if you’ve never whipped up egg whites to stiff peaks it can seem intimidating, but because of the gelatin in this mixture it froths up into a mixture with stiff peaks quite easily. It takes about 3-5 minutes of mixing, total. When the mixture is ready it will have stiff, glossy peaks.
I spritzed the cookies onto the cookie sheet by spooning the mixture into a frosting bag that was equipped with a Wilton’s 1M Tip which is quite large and handy for making huge stars. If you don’t have a large frosting tip, you can dollop the mixture onto the cookie sheet using generously rounded tablespoons of the batter.
The baking directions are unusual. You bake the cookies at 250 degrees for 20 minutes. Then you turn off the oven and allow them to sit in there for 25 minutes. Then cool them completely on a wire rack. Different, right?
This baking method is what makes the cookies so crispy. You and I both know that making anything that is crunchy / crispy and low carb is a happy event. Keep the cookies in an airtight container at room temperature to maintain the maximum crispness.
As far as adding in flavorings, it is up to individual taste. I do think that a bit of vanilla or lemon juice can smooth out the flavor in these treats. Also, my hubby felt that they were better the second and third days as the flavors had a chance to mellow.
Between the crunch and punch of sweet flavor, the Zero Carb Pink Puff Meringue Cookies didn’t last very long in our pantry. I know that you’ve probably noted the zero carbs in them, but did you know they are just 3 calories each? 🙂
Next time maybe I’ll try it with orange flavored sugar free gelatin. I’ll add some vanilla and make Orange Dream Puffs. Enjoy! – Laura
Nutritional Information
P.S. Here is the link to the original sugary recipe. It was for St. Patrick’s Day. Get the cute download and make some Zero Carb Green Puff Kisses for St. Patty’s.
Laura
These Zero Carb Pink Puff Meringues are easy to make and a delight to eat. They pack a punch of sweet flavor and satisfying crunch. Amazingly, they have no carbohydrates and are only 3 calories each! #nocarbs #sugarfree #meringuecookies #lowcarbdessert #lowcarbrecipe #lowcarbcookies #lowcaloriedessert
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 8 minutes mins
Cook Time 20 minutes mins
resting time 25 minutes mins
Total Time 28 minutes mins
Course Dessert
Cuisine American
Servings 24 Cookies
Calories 3 kcal
Ingredients
- 3 large egg whites
- ¼ tsp cream of tartar
- 1 small package sugar free gelatin
- 3/4 cup powdered Swerve or other cup for cup sweetener.
- 1/2-1 tsp. lemon juice, or vanilla or other desired flavoring Optional
- pinch salt
Instructions
Prepare a baking sheet(s) with baker’s parchment.
Preheat oven to 250 degrees
In a small bowl stir together sugar free gelatin powder, salt and Swerve.
In a large mixing bowl, beat egg whites with cream of tartar until foamy and cream of tartar is dissolved.
While mixing, slowly and evenly pour gelatin mixture into egg whites.
Beat the egg / gelatin mixture until it is stiff and glossy and stands in peaks. It will take 3-5 minutes total mixing time.
Add in optional flavoring, if using, and mix in on low till just combined or stir in gently with spatula. Do not over beat the batter or it will deflate.
Transfer batter to piping bag with a jumbo tip. Or dollop by rounded tablespoonful onto prepared cookie sheet.
On the prepared pan, pipe puffs onto parchment paper about 1 inch apart. (Cookies puff up a bit while baking.)
Sprinkle with nonpareils or sugar sprinkles.
Place pan in oven and bake meringues at 250 degrees for 20 minutes. Turn oven off and allow them to sit in oven for 25 minutes. Cookies will not brown.
Remove from oven and allow cookies to cool for about 5 minutes and then transfer to wire rack to dry completely.
Cookies should be puffy and crispy.
Store in an airtight container to retain crispness.
Keyword zero carb cookies
