Keto Lemon Meringue Cookies Sugar-free Low Carb Recipe (2024)

FAQs

What is a substitute for granulated sugar in meringue? ›

One cup of superfine sugar or packed brown sugar is equal to 1 cup of granulated sugar; 1-3/4 cups powdered sugar equals 1 cup granulated. Superfine sugar may dissolve more readily and produce a smoother glossier meringue, but volume will not be as great.

A small amount of acidic ingredient, such as cream of tartar, acts as a stabilizing agent. A bit of lemon juice or vinegar will also work. Salt decreases egg-white foam stability, so it is not used in meringues.

Can you eat lemon meringue pie on keto diet? Yes, this lemon meringue pie recipe has only 3g net carbs per serving. How many carbs are in a sugar free lemon meringue pie? Each slice has 3 grams of net carbs, (full nutrition serving information is in the recipe card below).

NOTE: you cannot make a sugar-free meringue and you should not reduce the amount of sugar; sugar is what keeps the meringue stable. Fine Sea Salt: will dissolve nicely into the meringue. Don't use table salt.

Stevia and monk fruit are both naturally derived from plants and some people feel they have a flavor very similar to regular sugar. The FDA says these sweeteners are “generally regarded as safe,” which means they are safe to use for their intended purpose.

Brown sugar is the simplest substitute for granulated sugar. You can use light or dark brown sugar as a 1:1 substitute. It makes for darker, denser baked goods with a more caramel or molasses flavor, which is wonderful for classic chocolate chip cookies, but less desirable for delicate cakes.

Cornstarch: Cornstarch is an excellent way to foolproof your meringue. Use it to create added fluff and keep your hard-won volume from shrinking. Cream of Tartar: Often added in when making meringues, acidic cream of tartar provides lift and stabilization.

Savory dishes (such as soufflés) require no sugar. Simply beat the egg whites until stiff peaks form (tips stand straight). This will take 4 to 5 minutes total.

Ingredients for meringue

Eggs – Fresh eggs are best for making meringue. Using boxed or carton egg whites is not recommended, as they are usually pasteurized, and that processing can sometimes keep the meringue from getting completely glossy and stiff. Sugar – Can't have a meringue without the sweetness of sugar!

Locco Protein-Rich Meringue with Stevia, Sugar-Free, 1 Calorie per Serving, Cake Decoration, Fat-Free, Vegan, Vegetarian Diet, Fibre, Vanilla, 28 g.

Can a diabetic have meringue? ›

For a fluffy meringue topping, use 2–3 egg whites, along with unrefined caster sugar. Or, try experimenting with a sugar-artificial sweetener mix. You can still get a perfect light filling using low-fat ingredients. Use 100g of reduced-fat crème fraiche and 100g low-fat quark as an alternative.

Italian meringue is generally considered to be the most stable of the meringues (which makes it suitable for making frosting too), but also, the most difficult to make of the three meringue types.

If the meringue mixture becomes flat or runny when the sugar is added then it usually means that the egg whites were not quite whisked enough before the sugar was added. It sometimes helps to whisk the whites, then add a tablespoon of sugar and whisk the whites back to medium peaks before adding the rest of the sugar.

For basic baked goods like sugar cookies or pound cake, using maple syrup or honey instead of sugar lends the finished product a little extra flavor. You'll need a little less of these sweeteners for your recipe—just ¾ cup of maple syrup or honey replaces a full cup of granulated sugar.

You can use regular granulated sugar when you're making a meringue, but many cooks swear by superfine sugar because its ultra-tiny crystals dissolve more easily and completely when you whip them up with the egg whites.

The sugar acts as a stabilizer by binding with the water and giving a stable shape to the meringue. The addition of sugar is the critical point in the production of meringue, as it can reduce the foam formation in the beginning and has to be gradually added only after the foaming has begun [3].

White or Brown doesn't matter, size of sugar grain is what makes the difference. Ordinary 'sugar' or table sugar is coarse and larger then this. Granulated and Caster sugar is best to use when baking because it mixes better with ingredients.