Keto Lemon Meringue Cookies
- 4 each egg whites room temperature
- 1/4-1/3 cup measure-for-measure sweetener of choice Powdered or ground in coffee grinder
- 1 tsp fresh or bottled lemon juice
- 1 tbsp lemon zest
Preheat oven to 200F. Line 2 large baking sheets with parchment paper. Make very sure that your egg whites have no hint of yolk. Add them to a large bowl. Using a hand mixer, start on medium and beat until they go opaque and start to get frothy, about 30 seconds. Add lemon juice and beat on high speed until stiff peaks form. This takes several minutes. Once stiff and glossy, add sweetener about 1 tbsp at a time while beating. Incorporate well. At the end, gently fold in the lemon zest, careful to not break the structure of the beaten egg whites down too much. For pretty meringues, carefully transfer the egg whites to a piping bag and pipe cookies onto the prepared pans. They can also be made as drop cookies using a spoon. About 1 heaping teaspoon per cookie. Bake for 1 hour in the oven, then turn the oven off and leave them to cool and dry out in the oven for another hour. They should be room temp and crispy all the way through when you take them out. Carefully loosen from parchment paper using a thin lifter. The meringues don't stick, but the lemon zest can stick to the parchment paper, causing the cookie to rip apart. Make tea and enjoy!