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

FAQs

What happens if you put less sugar in meringue? ›

Sugar: fine granulated. But, you can make this with turbinado (grind it in a food processor) and even with brown sugar (but not fully – we'll talk about it more soon). NOTE: you cannot make a sugar-free meringue and you should not reduce the amount of sugar; sugar is what keeps the meringue stable.

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.

Here's how to make it healthier. For a fluffy meringue topping, use 2–3 egg whites, along with unrefined caster sugar. Or, try experimenting with a sugar-artificial sweetener mix. You can still get a perfect light filling using low-fat ingredients.

If the meringue is swirled onto a cool filling and baked, steam in the reheating filling just reaches the meringue. As the pie cools, the steam condenses to form the sweet weeping (sometimes a pool) under the meringue.

You can use a different powdered sugar substitute to avoid a gritty result (and see my sweeteners conversion chart for how much to substitute), but for best taste and cookie shape I only recommend this one. Cream Of Tartar – Acts as a stabilizer for the egg whites and helps them whip into meringue faster.

Meringue rules: The final verdict

Abide — Avoid yolks; use a non-plastic bowl; add sugar slowly, and bake low and slow. Let slide — Don't pull your hair out if your eggs are cold, you don't have superfine sugar, or it's a humid day.

To make the powdered sugar substitute, combine 1 cup of Splenda with 1 teaspoon of cornstarch in a mixer or food processor. Blend on high speed for approximately 1 minute or until the texture is similar to powdered sugar.

Icing sugar is the same as granulated sugar; it's just granulated sugar ground down into a fine powder. This is why it's also known as powdered sugar.

Granulated sugar helps provide structure to a meringue, but using only granulated sugar can leave some of the sugar undesolved. The result is a meringue with a bumpy appearance and a coarse interior. The sun dissolved sugar can also cause the meringue to weep over time.

LOCCO Low Calorie Meringues | CA. 1,5 kcal Per Meringue | Low Calorie High Protein Snack | No Added Sugar | No Palm Oil & Fat Free | Natural Flavour.

Is lemon meringue high in sugar? ›

Pie, lemon meringue contains 461 calories per 172 g serving. This serving contains 15 g of fat, 2.6 g of protein and 81 g of carbohydrate. The latter is 41 g sugar and 2.1 g of dietary fiber, the rest is complex carbohydrate.

Though no food is completely off-limits, if you want to keep blood sugar levels low, it's important to limit eating desserts that contain primarily refined carbohydrates and sugar, such as snack cakes, candy or cookies.

Any type of sugar can be used to make meringues.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.

There are some reasons why the egg whites that you are using for making meringue do not stiffen: You did not whisk it long enough. It might have been over-mixed. The container or the whisk that you used to make the meringue is dirty.

Due to the stable meringue base, you can use a lot less sugar and still get a stable buttercream that won't melt right away in slightly warmer weather.

Adding the Sugar Too Quickly

In general, a given weight of egg whites can absorb up to an equivalent weight of sugar, but you can't just dump it in all at once or it will simply knock all the air out of the foam. Instead, add half the sugar with the machine running, a tablespoon at a time.