Directions:
- Preheat the oven to 300 degrees.
- Using an electric/stand mixer, beat egg whites on high speed until stiff peaks. Add in erythritol a little at a time while still whipping
- Spoon onto a cookie sheet lined with parchment paper and make a little indent in the middle of each one. Bake for 15 minutes.
- Let cool, they will harden as they cool. Use a metal knife or spatula under each one to remove from paper, be careful they are fragile.
- You can store these at room temperature with a towel over them until you are ready to add the custard.
- Keep the custard refrigerated until you are ready to eat keto meringue cookies and pipe custard into each meringue cookie. Can also top with whipped cream if desired.
****any little bit of yolk will keep your whites from getting to stiff peaks so be careful separating eggs.
Nutrition Facts
Meringue Cookies
Serving Size
1 cookie
Amount per Serving
Calories
3.5
% Daily Value*
Sodium
11.1
mg
0
%
Potassium
10.89
mg
0
%
Carbohydrates
8
g
3
%
Sugar Alcohol
7.92
g
Net Carbs
0.05
g
Protein
0.7
g
1
%
Calcium
0.47
mg
0
%
Iron
0.01
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
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