Low Carb Flavored Meringue Cookies Recipe - Allrecipes.com
Low Carb Flavored Meringue Cookies Recipe
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Low Carb Flavored Meringue Cookies

Recipe by  

"A very light and airy low carb treat that satisfies any sweet tooth. You are able to change the flavor to suit your taste. The secret is sugar-free gelatin! This is an easy recipe and they bake up beautiful every time. My son enjoys strawberry. He says they taste like cotton candy!"

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 30 mins

    2 hrs 15 mins


  1. Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
  2. Cut about 1/4 inch off a corner of a heavy gallon-size resealable plastic bag, and push a large-size cake decorating tip (such as a star tip) into the opening. The fit should be tight.
  3. In a small bowl, stir the gelatin mix with the sugar substitute. In a large bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until stiff peaks form. As you beat the egg whites, gradually add the gelatin mixture, about 1 tablespoon at a time. Spoon the fluffy mixture into the prepared plastic bag, and gently squeeze and twist the bag to force the meringue mixture to the decorating tip. (Do not seal bag, so that air can escape.)
  4. Squeeze the bag to place golf-ball size dollops of meringue mixture onto the prepared baking sheets. For a decorative effect, twist and lift as you place the cookie on the sheet, to make a pretty shape.
  5. Bake in the preheated oven until the cookies are set and dry, about 1 hour and 30 minutes. Do not open oven door while baking. At end of baking time, turn off oven, open oven door, and allow the cookies to slowly cool in the oven before removing from baking sheets. Store in airtight container.
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Reviews More Reviews

Most Helpful Positive Review
Aug 01, 2011

I made this last night – my very first attempt at meringue cookies. They turned out well! I only made a half batch since there’s no way I’d eat 4 dozen. I used Splenda and cherry no-sugar gelatin mix. Here are my notes: (1) I didn’t have parchment paper, but I put them on baking stones and they worked just fine. (2) I had a terrible time with piping them onto the stones, but that’s a testament to my own inexperience with piping, I suspect. (3) I made them smaller than the size suggested and it’s a good thing because these are VERY sweet. They actually do taste a little like cotton candy, as advertised. (4) I shortened the baking time since I had smaller cookies, and took them out of the oven without waiting for them to cool because I was out of time to wait for them. They’re a little crackled, but still just fine. These ended up being bright neon pink sweet, crumbly treats. I read that sugar substitutes wouldn’t let the egg proteins get the stiffness that they need for a proper meringue and, since this is my first try, I’m not sure if maybe it should have gotten more stiff than it did. But it seemed to work out well in the end and they taste delicious!

Most Helpful Critical Review
Dec 22, 2011

For *sugar free* cookies these are great but I wouldn't make them again unless I needed a sugar free cookie. I notice that two of the reviewers for this cookie made substantial changes to the recipe so that they are rating a different product. I made no modifications to this recipe and I found the cooking time to be a little long. Even in a 250 degree oven they browned a little more than I liked and have a slightly bitter aftertaste a result. I found that the large size (0.60 oz) sugar-free Jello box had more gelatin than I needed for this recipe. I will probably try these again but I will check them before the full 1.5 hours is up.

Sep 06, 2011

I added the entire box of geletin with the one cup of splenda. I also added 2 tsp of vanilla. I folded in 1/2 cup of semi sweet chocolate chips at the end. I set the oven at 200 and baked for 3 hours then turned it off and let rest in the oven for another hour....Wow these are delicous! No one would ever know they had spleda in them. Granted the chocolate chips added some cals to it, but 2 - 3 chips per cookie is nothing. I can't wait to make with other jello flavors!!!

Oct 03, 2011

I just made these, with a couple of small changes; I didn't have sugar free gelatin mix, so one batch I used instant decafe coffee, then made a second batch - divided in half...one half I added fresh grated tangelo (like an orange) rhind, then the second half of the batch, I used poppy seeds and pure almond extract to replace the gelatin flavoring. The batters were delish, still waiting on them coming out of the oven, I can hardly wait to try them cooked!

May 16, 2012

These are great, but VERY sweet! Because of this, I strongly recommend making them smaller than golf balls (you can always have more than one!). It seems like most of the negative reviews are from people who don't like Splenda (if you hate it and think it has an aftertaste, why make a recipe where it is an essential ingredient?) or people comparing them to traditional meringues made with sugar. I think we would probably all eat regular meringues instead if that was an option! However, for those of us limiting our sugar intake, these are amazing! BEST OF ALL? They're both sugar-free AND low-carb (something you aren't going to find in sugar-free cookies or candies at the grocery store).

Feb 18, 2012

This is the first time I've tried sugar-free meringues, but I really liked them. I'm on a low carb diet and it is difficult to find something sweet and satisfying without giving in and sticking your whole head in a bag of chocolate chips. I used peach flavored sugar-free gelatin and otherwise followed the directions to the letter. The batter is super easy to make (good thing since it takes a while to get results!) and my kids even helped. Just make sure to check on these before the 1.5 hours is up BUT DON'T OPEN THE OVEN DOOR. JUST TURN ON THE LIGHT AND MAKE SURE THEY AREN'T GETTING TOO BROWN! Taste is yummy, as I don't get the aftertaste using the peach gelatin, and I will be making these many more times :)

Feb 02, 2012

Awesome recipe if you're looking to satisfy you sweet tooth with virtually no calories. I screwed up my first batch by openeing the oven, but the second batch was perfect. They did have a bit of an aftertaste, so I cut back on the gelatin by a 1/2 tsp. the second time. My lime cookies are delicious!

Jul 16, 2012

Weight Watchers delight! I also increased the amount of gelatin but kept everything else the same. Pretty, light, airy and sweet. Entire batch is 2 points on WW. Also made a second batch with PB2 (dehydrated peanut butter) instead of gelatin. oh yum. Entire batch 6 points using 4 TBL of PB2.


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  • Calories
  • 8 kcal
  • < 1%
  • Carbohydrates
  • 1 g
  • < 1%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 41 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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