Sugar Free Cinnamon Meringue Cookies is a really tasty cookie idea.
I like how much these meringue cookies taste like the original meringue cookies.
Sugar Free Cinnamon Meringue Cookies
This is a crunchy cookie idea that is a popular choice for many.
The cinnamon flavor makes this cookie even more interesting!
Did you try my recipe idea for Air Fried Cinnamon Apple chips?
That tasty cinnamon flavored snack is also a favorite of ours right now.
This recipe is a cookie idea that also features cinnamon.
To get that famous meringue cookie shape it is best to use a star tip on a piping bag. You can find piping kits here.
These cinnamon meringue cookies are for anyone asking does meringue need sugar.
Technically, sugar adds more to a meringue cookie than just a sweet flavor.
Sugar also helps to stabilize the structure which is needed to hold the shape of the cookie.
However, there is another way to help maintain the structure of meringue cookies.
The most important process in making a meringue cookies is from beating egg whites to form the structure of the cookies. Adding cream of tartar helps to stabilize those egg whites for us.
People ask, why do meringue cookies fail.
I just mentioned that beating the egg whites to a foam and adding cream of tartar are important for the structure of the cookies. But, another secret for making good meringue cookies really has to do with the cookie baking process.
Here is what you need to know about baking meringue cookies.
These cookies are baked at a low temperature and for a long time.
However, even more important is that you should turn the heat off and allow the cookies to set in the oven overnight (without opening the oven door).
Here are some tips for making meringue cookies
I mentioned that the secret to making a successful meringue cookies is that they are baked for a long time and at a low temperature. This allows the cookies to get to that perfect hardened point.
Here are more helpful tips for you.
- These cookies are made using a piping bag with a star tip. Feel free to use a plastic zip top bag with a cut corner or a simple tablespoon to make your cookies if needed.
- It is important that your mixing bowl and anything that touches the batter has no added oil or grease. Fat can have an effect on how this recipe turns out.
- These cookies are given flavor with the help of ground cinnamon. Feel free to use a pumpkin pie spice instead to get a different taste.
How to store sugar free meringue cookies.
The good news is that these cookies can be stored in an airtight container at room temperature for up to two weeks. Even better, you can freeze these cookies away for later enjoyment in an airtight freezer container!
Here are some similar recipes that you may also like.
- Sugar Free Kool-Aid Meringue Cookies.
- Easy Keto Sugar Free Key Lime Pie.
- The Best Sugar Free Chocolate Chip Cookies.
- Fabulous Sugar Free Fudge.
- The Best Sugar Free Chocolate Brownies.
- How to Make Sugar Free Buttercream Frosting.
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You can check out my guide on baking with sugar alternatives on Amazon
I have some great tips on which alternatives may work in a recipe such as this one.
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About the Egg Whites in this recipe for sugar free meringue cookies.
Just as with any other meringue cookie recipe that is not a vegan recipe, the egg whites are the most important ingredient when it comes to the success of this cookie. Egg whites are the base of these meringues.
When eggs are whipped up into a smooth and stiff meringue they become crisp in the oven.
Your egg whites shout be used when they are at room temperature. This is because room temperature egg whites will develop more volume than cold ones.
Ingredients needed to make this sugar free meringue cookies recipe.
- Egg whites- from two large eggs.
- Cream or Tartar- ⅛th teaspoon.
- Granular Sugar Alternative- ½ cup. Please use a granular sugar alternative that measures 1:1 with sugar and can also be baked with.
- Vanilla Extract- ½ teaspoon.
- Ground Cinnamon- 1 teaspoon.
- Ground Nutmeg- ½ teaspoon.
How to make this sugar free meringues recipe.
- Preheat your oven to 275F and line a large baking sheet with parchment paper.
- It is essential that you use a clean bowl and whisk attachment to make this recipe (have no traces of fat or water! ). Objects, such as fat, that are on the bowl or beaters can negatively affect these cookies.
- In a stand mixer on medium speed, beat the egg whites and the cream of tarter. Beat this until the mixture appears foamy.
- Once the mixture in the mixer becomes foamy, you can add the sugar alternative one tablespoon at a time, continuing to beat the ingredients. Continue to beat the ingredients until stiff peaks form (can take a while to do so). The batter should appear to be stiff enough to hold its own if it were to be dropped.
- Next, add the vanilla, cinnamon, and nutmeg and whisk to combine.
- Transfer the mixture to a piping bag fitted with a tip and pipe 1” meringues onto the baking sheet, piping at least an inch apart.
- Bake the meringues for one hour. Then, leave the oven door closed, turn off the oven (use the oven light to check on the cookies) and allow the cookies to set. This can take from one hour to up to eight hours depending on how crisp you like your meringue cookies to be.
- Transfer the cooled meringues to an airtight container and store at room temperature for up to two days.
The Recipe Card for Sugar Free Cinnamon Meringue Cookies
Sugar Free Cinnamon Meringue Cookies
Equipment
Ingredients
- 2 Egg Whites
- ⅛ tsp Cream or Tartar
- ½ cup Stevia - see post for details and alternatives.
- ½ tsp Vanilla
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
Instructions
- Preheat your oven to 275F and line a large baking sheet with parchment paper.
- In a stand mixer on medium speed, beat the egg whites and the cream of tarter. Beat this until the mixture appears foamy. Once the mixture in the mixer becomes foamy, you can add the sugar alternative one tablespoon at a time, continuing to beat the ingredients. Continue to beat the ingredients until stiff peaks form (can take a while to do so). The batter should appear to be stiff enough to hold its own if it were to be dropped. Next, add the vanilla, cinnamon, and nutmeg and whisk to combine.
- Transfer the mixture to a piping bag fitted with a tip and pipe 1” meringues onto the baking sheet, piping at least an inch apart. Bake the meringues for one hour. Then, leave the oven door closed, turn off the oven (use the oven light to check on the cookies) and allow the cookies to set. This can take from one hour to up to eight hours depending on how crisp you like your meringue cookies to be.
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Sugar Free Cinnamon Meringue Cookies, a simple and tasty recipe idea that has no added sugar. Keto, low carb, gluten free diet friendly.
Please see recipe post for further details on this recipe.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
