Sugarless Almond Meringue Cookies

I developed the following recipe for mother’s day when my mom was on a low-carb diet. Though I am not an advocate of the particular diet she chose, I wanted to appease her sweet tooth, which had been neglected for nearly a month. I found that I needed about double the Splenda sugar equivalent to get an acceptable taste; the texture of these meringues is more delicate that the traditional version, due to the lack of sugar in the recipe.

The following recipe will require making an egg white foam and a hand mixer.

Pre-heat oven to 275 F


4 egg whites (fresh, room temperature)

1 teaspoon vanilla extract

1 teaspoon almond extract

½ teaspoon cream of tartar

1½ cups Splenda


1. Beat egg whites and extracts at a medium speed until thick and foamy.

2. Add the cream of tartar.

3. Slowly add the Splenda about ¼ cup at a time until stiff peaks form (turn mixer on high about after all Splenda is added).

4. Place large spoonful of the mixture on a large cookie sheet about 1 inch apart.

5. Bake for about 20-25 minutes or until golden and completely dry*

6. Turn the oven off and allow cookies to cool in the oven for one hour.

Nutrition: Variable based on the size of the cookies, but the only nutrition in the recipe is from the egg whites (about 12g protein total) and some starch mixed with the sucralose sweetener in Splenda.

* Meringues cookies do not fair well in humid environments; do not set out on a plate. Will keep for a week or two in an air tight container.

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