Sugar Free Meringue Cookies

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Sugar Free Meringue Cookies

Sugar Free Meringue Cookies

Those Sugar Free Meringue Cookies took me 4 years to develop, but they are the best ever. Tastes exactly the same as a real sugar one.

Ingredients
1 Egg white
1 TBS Powder Sugar alternative (optional) ( I use Swerve or Sukrin)
262g (3/4 Cup) Sukrin Fiber Syrup Clear
Instructions

1. Heat up the oven on 90C or 195F
2. Prepare a double boiler and bring water to boil
3. Reduce the temperature, so boiling is not extreme and add mixing bowl on top. (see video)
4. Add syrup and egg white into the bowl and with hand-mixer keep mixing until fluffy white consistency appears
5. Keep mixing 3-4 minutes, until you see that the consistency is not changing anymore
6. Remove from the boiler and immediately add into the stand mixer and mix it on high until you get a stiff peak
7. Once completely stiff, add the mixture into the piping bag and pipe meringues onto silicon sheet. I was able to make 160 small pieces, but depending on the size, you can calculate
8. Once piped, place it onto a baking tray and into the oven for 2 hours
9. After 2 hours, check if the meringues are dry. If yes, take them out of the oven to let it cool.
10. If not yet completely dry, switch off the oven and let meringues sit inside to finish the drying process.
11. Important: If you are not planning to eat them all straight, I would suggest to place them into an airtight container, where they will last forever. (see my story)
12. Enjoy

Recipe Adapted From:lowcarb-nocarb.com

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