Easy Sugar-Free Lemon Meringue Cookies Recipe - 4 Ingredients
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Preheat the oven to 200 degrees F (93 degrees C). Line a large baking sheet with parchment paper.
Place the egg whites into a large bowl. Beat using a hand mixer at medium speed, until the whites get opaque and frothy.
Add the lemon juice. Increase speed to high. Continue to beat until stiff peaks form.
Gradually add the powdered sweetener, a tablespoon at a time, beating more as you go.
Gently fold in the lemon zest.
Carefully transfer the mixture into a piping bag. Pipe cookies onto the lined baking sheet, about a teaspoon each, spaced about an inch apart.
Bake for 1-2 hours. (Time will vary depending on the size and thickness of your meringues.) The meringues are done when they are firm and release easily from the parchment paper, but before they turn brown. When they are done, turn off the oven and prop the door open with a wooden spoon. Leave the meringues in the oven this way for at least an hour, until dry and crisp.
Serving size: 2 cookies
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