Featured with the No Cook Lemon Custard 

Meringue Cookies

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Desserts
Keyword: Amanda Balle
Recipe Creator: Amanda Balle
Servings: 10 cookies
Calories: 3.5kcal
Author: Amanda


  • 2 large egg whites
  • 1/3 cup confections erythritol


  • 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 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
Amount Per Serving (1 cookie)
Calories 3.5
% Daily Value*
Sodium 11.1mg0%
Potassium 10.89mg0%
Carbohydrates 8g3%
Protein 0.7g1%
Calcium 0.47mg0%
Iron 0.01mg0%
Sugar Alcohol 7.92g
Net Carbs 0.05g
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 1cookie | Calories: 3.5kcal | Carbohydrates: 8g | Protein: 0.7g | Sodium: 11.1mg | Potassium: 10.89mg | Calcium: 0.47mg | Iron: 0.01mg | Sugar Alcohol: 7.92g | Net Carbs: 0.05g

Photos by Sarah DeYoung