• Nupur Bhattacharya

Meringue wreath/Edible Christmas Ornaments/Sugar-free Meringue cookies/Keto cookies/Low carb cookies

It’s Christmas time! Why not decorate your Christmas tree with some edible ornaments?! Let’s make some meringue Christmas wreaths!

I love meringue cookies, except the fact that they are really sugary. So here, I am posting a recipe of sugar-free meringue cookies! Well, except the sprinkles are not sugar-free 😬 because they were prettier than the keto sprinkles!


Yield: ~ 28 meringue wreaths (2 inch wide)

Egg whites...from 2 large eggs

Erythritol (Swerve)...3 tbsp (powder it as fine as possible using a coffee grinder)

Salt...1/8 tsp.

Creme of tartar...1/4 tsp.

Rose extract...2 drops (this extract is very concentrated, normally you can use a tsp. of any other extract)

  • Make sure that the eggs are at room temperature

  • Powder the erythritol as fine as possible in a coffee grinder to avoid a gritty texture in the cookies

  • You can substitute Swerve with granulated sugar if you wish. I have not tried other types of sweeteners. If you do, let me know how the cookies turned out

  • If you want to flavor your meringue cookies you can use any extract of your choice like Almond, Vanilla,lemon, coconut rose, peppermint etc

  • Add the egg whites in a clean bowl

  • Add salt and cream of tartar

  • Start whisking at low speed for around 20 seconds

  • Once the egg whites become nice and foam, add the sweetener approximately 1 teaspoon at a time

  • Whisk for 1 to 2 minutes until medium peaks form

  • At this point you can add any flavor you like. You can also add in some food color if you wish

  • Keep whisking till stiff peaks form. This will take approximately 30 seconds more

  • Fill the meringue into a piping bag

  • Draw 2 inch circles on the paper and place a parchment paper over it on a baking pan

  • Pipe little stars using the 1M tip to decorate them (refer to the video)

  • Erythritol cookies are more brittle than sugar meringue cookies and they turn Beige color faster in the oven

  • So it is really important to bake them at a lower temperature in the oven and for a longer time

  • Bake them at 160° fahrenheit for two hours then turn the oven off and leave them inside with the door ajar for two hours to cool down

  • The cookies come of easily if you scrape or push the parchment paper below it

  • Try to be gentle when removing the cookies from the parchment paper! They break really easily!

  • You could also stick two of them together with some melted chocolate!

  • These meringues will stay totally fine on your tree as long as it's dry or as long as kids are not around 😂

Hope you enjoyed this recipe! Merry Christmas!

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