Keto Lemon Meringue Cookies Sugar-free Low Carb Recipe (2024)

FAQs

Does the amount of sugar affect meringue? ›

The more sugar in a meringue, the drier and stiffer the meringue will be. No one knows for sure when or where meringue was invented.

It can be made with any sugar. One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.

Locco Protein-Rich Meringue with Stevia, Sugar-Free, 1 Calorie per Serving, Cake Decoration, Fat-Free, Vegan, Vegetarian Diet, Fibre, Vanilla, 28 g.

Cream of tartar: The air beaten into egg whites can be lost quite easily. A small amount of acidic ingredient, such as cream of tartar, acts as a stabilizing agent. A bit of lemon juice or vinegar will also work.

Cream of tartar – Meringue's secret ingredient! It creates a strong, stable meringue.

For a fluffy meringue topping, use 2–3 egg whites, along with unrefined caster sugar. Or, try experimenting with a sugar-artificial sweetener mix. You can still get a perfect light filling using low-fat ingredients. Use 100g of reduced-fat crème fraiche and 100g low-fat quark as an alternative.

Cookies may be the perfect serving size and convenient to boot, but a single chocolate chip cookie still has around 10 carbs per serving. This is why keto cookies exist. With just a few ingredient substitutions, you can have cookies that you can enjoy without worrying about counting carbs.

Keto cookies soft-baked to perfection. 1-2 net carbs*. 8g of fat. No added sugar.

I have found this method to achieve a decent meringue with less sugar: Set a pan of water to simmer. Using a metal bowl or the top of the double boiler, place your egg whites over the simmering water. Add about half the usual amount of granulated or superfine sugar and stir until the sugar is dissolved.

What is a sugar free substitute for granulated sugar? ›

Stevia and monk fruit are both naturally derived from plants and some people feel they have a flavor very similar to regular sugar. The FDA says these sweeteners are “generally regarded as safe,” which means they are safe to use for their intended purpose.

Brown sugar is the simplest substitute for granulated sugar. You can use light or dark brown sugar as a 1:1 substitute. It makes for darker, denser baked goods with a more caramel or molasses flavor, which is wonderful for classic chocolate chip cookies, but less desirable for delicate cakes.

Sugar is hygroscopic meaning it attracts and retains water, so the sugar syrup dries the whites giving the meringue stability in most any environment. If you reduce the sugar content you may end with an unstable meringue.

Perfect Meringue

While it may seem daunting, a basic meringue is nothing more than a mixture of beaten egg whites and sugar.

French meringue is the least stable of the three meringue types but the lightest and the most airy. It is often used for making individual meringues, pavlovas, and torte layers with the addition of ground nuts.

Use eggs at room temperature. Cold egg whites tend to reduce meringue volume. Never let any yolk get into the whites. Don't overbeat egg whites.

1) Always use caster sugar, not granulated sugar. The finer grain makes it dissolve more quickly. 2) Heat the sugar in the oven before adding it to the egg whites. We experimented with loads of meringue recipes for months and this one gave us the best results.

Adding sugar before whipping was also not ideal, leading to cakes that baked up a bit too dry. In the case of the meringues, adding the sugar at the start of mixing produced a cookie that was dull on the exterior, with a too-fine crumb within.