These meringue cookies are like heavenly mocha clouds! They are light, airy, crunchy!. They are the perfect way to end a meal and the best part is, they are only 1 net carb for 4 cookies!
If you made my Creme Brûlée recipe, you will have 4 egg whites left over, that you can use to make these cookies.
Ingredients
4 egg whites, room temperature
1/2 cup swerve confectioners
2 tablespoons unsweetened cocoa powder
1/8 teaspoon pure coffee extract
1 teaspoon pure vanilla extract
1/4 teaspoon cream or tartar
Pinch of salt
Preparation
Preheat oven to 275F.
In the clean and dry bowl of a stand mixer, add the egg whites and beat until you get soft peaks. Add in the cream of tartar and mix in the swerve slowly, and continue beating until you have stiff peaks.
Add in the vanilla and coffee extracts and slowly add the unsweetened cocoa powder. Mix until well combined. If you don’t have a stand mixer, you can use a large clean and dry bowl and a hand mixer.
Add the batter to a piping bag (or ziplock bag) or spoon them onto a baking sheet lined with a Silpat or parchment paper.
Bake for 45-50 minutes or until firm. Leave in the oven for 1 hour, with the oven turned off and they will be slightly chewy on the inside. Leave in the oven for 2 hours and they will be crunchy all the way through.
Store at room temperature in an airtight container for 2-5 days, if even last that long!!
Note: You will have 4 egg yolks left over from this recipe. You can use them to make my Creme Brûlée recipe.
Makes 24 Cookies
Macros for 4 Cookies: Fat 1 gram – Protein 2 grams – Carbs 1 gram
These meringue cookies are like heavenly mocha clouds! They are light, airy, crunchy!. They are the perfect way to end a meal and the best part is, they are only 1 net carb for 4 cookies! If you made my Creme Brûlée recipe, you will have 4 egg whites left over, that you can use to make these cookies.
- 4 egg whites, room temperature
- 1/2 cup swerve confectioners
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon coffee extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream or tartar
- Pinch of salt
-
Preheat oven to 275F.
-
In the clean and dry bowl of a stand mixer, add the egg whites and beat until you get soft peaks. Add in the cream of tartar and mix in the swerve slowly, and continue beating until you have stiff peaks.
-
Add in the vanilla and coffee extracts and slowly add the unsweetened cocoa powder. Mix until well combined. If you don’t have a stand mixer, you can use a large clean and dry bowl and a hand mixer.
-
Add the batter to a piping bag (or ziplock bag) or spoon them onto a baking sheet lined with a Silpat or parchment paper.
-
Bake for 45-50 minutes or until firm. Leave in the oven for 1 hour, with the oven turned off and they will be slightly chewy on the inside. Leave in the oven for 2 hours and they will be crunchy all the way through.
-
Store at room temperature in an airtight container for 2-5 days, if even last that long!!
Note: You will have 4 egg yolks left over from this recipe. You can use them to make my Creme Brûlée recipe.
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