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

FAQs

What is a substitute for granulated sugar in meringue? ›

Use ultrafine Baker's Sugar for meringues and other baked goods – it dissolves faster than regular granulated sugar. Use ultrafine Baker's Sugar to help prevent “weeping” or sogginess.

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.

Keto meringues are a low net carb and low calorie treat.

They also only have . 9 carbs per serving and have no added sugar. While it might seem like magic is the cause, the truth is that meringues are low calorie because they are mostly made out of air.

The less sugar, the softer the meringue. More sugar will make a harder meringue. In this baking experiment, I used 50g of sugar per egg white to make a relatively hard meringue. I used castor sugar, since it makes a more stable meringue than granulated sugar, and I also added some cornflour for the same reason.

You can definitely create a stable meringue without any sugar at all, although you'll have to mind your conditions and preparation - use a spotlessly-clean bowl, room-temperature egg whites (separated when chilled), initially foamed up on low speed with an acid such as vinegar or cream of tartar, superfine sugar (if ...

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.

You absolutely can! That's where Angel food cake derives it's light and fluffy texture. You can simply whip your separated egg whites before incorporating or actually make a meringue using part of your recipe's sugar. But you don't really have to separate your egg whites to add a lighter texture for cakes.

Sugar pulls the water from the structure and allows it to hold its shape better; egg whites beaten without sugar will not peak as firmly as those with. Beaten whites can also sit and hold their shape longer than foams without sugar.

It gets even better - you can also find desserts made with keto-friendly ingredients like healthy fats from coconut oil, and flours made from nuts and seeds, like almond flour, pumpkin seed flour, flaxseed flour or sunflower seed flour. These sugar-free ingredients can easily fit into a balanced Keto diet.

Are sugar free sweets OK for keto? ›

Though they're lower on the glycemic index than regular sugar, some sweeteners used in sugar-free candy, like maltitol and xylitol, can still have an effect on blood glucose, which means they might kick you out of ketosis.

The dairy-free no sugar added ice creams are a keto-friendly alternative to dairy-based varieties. One serving of the vanilla flavor provides 130 calories and 9 grams of total fat. It's slightly higher in carbohydrates than other keto-friendly ice creams with 24 grams of total carbohydrates and 10 grams of net carbs.

It can be made with any sugar. 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.

Caster sugar is the usual option for meringues – the small grains dissolve easily in the foamy mixture. However, Angela Nilsen of BBC Good Food magazine has taken this a step further, by using half caster and half icing sugar, which is, of course, even finer.

Types of sugar

The most common are granulated sugar and castor sugar. Both give a traditional meringue, granulated sugar giving a slightly grainier texture as it dissolves more slowly, and may need a bit of extra beating to break up the grains. Icing sugar can also be used, this gives a very “white” result.

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.

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].