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Meringue Cookies



  • 4 large egg whites, room temperature

  • ½ tsp. cream of tartar

  • 1/8 tsp. salt

  • ¾ c. Swerve confectioners’ sugar replacement

  • 1 tsp. almond extract

  • Set 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 preheated 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.

  • Remove baking sheets from the oven and serve immediately or transfer the cookies to an airtight container without overcrowding to prevent crushing. Enjoy!


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