Snowflake Meringue Cookies Directions
- Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
- In a clean, dry mixing bowl, whisk the egg whites until frothy.
- Add the cream of tartar and continue beating until soft peaks form.
- Gradually add in the erythritol, one tablespoon at a time, while continuing to beat until the mixture is thick and glossy with stiff peaks.
- Gently fold in the vanilla extract.
- Using a piping bag with a star tip, pipe the meringue onto the prepared baking sheets in snowflake shapes.
- Bake for 1 to 1.5 hours until the cookies are dry to the touch and can be easily lifted off the parchment.
- Turn off the oven, but leave the cookies inside to cool completely. This will help them set fully without cracking.
WW Points Calculation:
- Erythritol (3/4 cup): 0 points
- Egg Whites (3 large): 0 points
- Cream of Tartar (1/4 tsp): 0 points
- Vanilla Extract (1 tsp): 0 points
Total Points: 0
Servings: 24 cookies
Per Serving: 0 points
Nutrition Information:
- Calories: Minimal due to erythritol
- Fat: 0g
- Protein: 0g
- Carbohydrates: 0g (erythritol is not metabolized)
- Sugar: 0g
- Sodium: Minimal
I'm waiting for your comments! Enjoy!
