Low Carb Lemon Meringue Cookies Recipe 465

LOW CARB LEMON MERINGUE COOKIES RECIPE - (4.6/5)

Steps:

• Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. In a large mixing bowl, beat the egg whites and cream of tarter on medium speed. Add the sweetener and increase the speed to high until the egg whites form very stiff peaks. Add the vanilla and mix to incorporate. With a large star shaped pastry tip, pipe a 2" disc on to the parchment paper. Pipe another layer around the edge to form the sides of the shells. Repeat with the remaining meringue batter. (Makes about 40 cookies) Bake for 1 hour and 20 minutes and turn off the oven and let sit for 3 hours or until the meringues have dried out. While the meringues are baking, prepare the lemon filling below. For the lemon filling: In a medium saucepan, whisk together lemon juice, sweetener, eggs, and egg yolks. Add the butter and place over a medium low heat. Cook the mixture until the butter has melted stirring continuously. Once the mixture has thicken, remove it from the heat and strain it through a fine mesh strainer into a medium bowl. Place the a piece of plastic wrap directly over the curd and refrigerate until the meringues are done cooking. Once the meringues are done fill each cookie shell with about 1 tsp of filling. Serve and enjoy Notes Net Carb Count*: 0.72 g net carbs (per serving - 2 cookies) makes 40 cookies Total Carb Count: 0.74 g total carbs (per serving - 2 cookies) makes 40 cookies. Plus the carbs for the sweetener *Note net carb count = Total carbs - fiber. Carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.

LOW FAT LEMON MERINGUE COOKIES

Steps:

• Preheat oven to 400°.
• Line two baking sheets with baking parchment and set aside.
• Beat egg whites and salt in small bowl at high electric-mixer speed until frothy.
• With mixer still at high speed, add sugar gradually and continue beating until meringue peaks stiffly (about 4 minutes).
• Beat in vanilla, then by hand fold in lemon zest.
• Drop meringue from rounded teaspoon onto prepared baking sheets, spacing 2-inches apart.
• Set in oven, immediately turn oven off, and let cookies remain in the oven for 2 hours (you can leave them in overnight) Peel meringue off parchment and store in airtight container.