Meringue cookies are incredibly versatile, tasty, and easy on your eating plan. Low in calories and fat, these are the way to go if you’re watching your waistline through the holidays. While you do want to watch your overall sugar intake, these are a perfect treat for many different styles of clean eating. They are gluten free, paleo friendly, nut free, dairy free and even low sodium. You really can’t beat them if you have certain dietary restrictions. And with this clean eating version, you don’t have to worry about getting all that refined sugar either. These are positively delish!
NOTE: Because these are made with liquid sweetener, they will not last long. You’ll want to serve and eat these the same day you make them.
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RECIPE NOTE: I have since updated the baking method below. It bakes better.
Clean Eating Meringue Cookies
(You could easily get 100 cookies out of this, maybe more.)
- 5 egg whites
- 1/2 cup maple syrup
- Ground Nuts
- Dipped in chocolate (I use melted Baker’s Unsweetened Chocolate with maple syrup for sweetening)
- Orange extract
- Lemon Extract
- Peppermint extract (but use honey instead of maple syrup in the meringue)
- Place eggs in a beater and begin to beat. Beat until the eggs just begin to form stiff peaks.
- SLOWLY, pour in the maple as the mixer continues to mix.
- Then slowly add extract if using.
- When the egg whites are thick and form stiff peaks, transfer to a pastry bag or ziplock back with the tip cut off and press the egg whites out onto parchment lined cookie sheets. Keep them small (just slightly larger than a hershey’s kiss) or they won’t bake properly.
- Bake at 200 F., venting the oven door with a wooden spoon handle, for 2-3 hours. They will be light brown from the maple, that’s okay. If there is any doubt, break one open to see if the middle is cooked. It should not be wet in the middle, or sticky on the outside.
- Allow to cool fully before removing from parchment.