Step-by-step instructions
- Preheat your oven to 225°F and line two baking sheets with parchment paper.
- In a mixing bowl, beat the egg whites together with the cream of tartar at medium speed until soft peaks form, about 3–4 minutes.
- Gradually add the powdered Allulose, one tablespoon at a time, while continuing to beat until the mixture reaches stiff, glossy peaks, which should take another 3–4 minutes.
- Incorporate the vanilla extract and any food coloring you’ve chosen, blending gently.
- Transfer the meringue to a piping bag fitted with a large star tip. Pipe tall spiral ‘tree’ shapes onto the prepared baking sheets, leaving space between each.
- Place the trays in the oven and bake at 225°F for 75 minutes, or until the meringues are dry to the touch.
- Once done, turn off the oven but keep the door closed to allow the cookies to cool inside for 30 minutes.
- After cooling, remove the cookies and let them cool fully at room temperature for approximately 15 minutes before serving or storing.
Best ways to enjoy it
These charming meringue cookies shine on their own, but why not elevate the experience? Serve them alongside a rich hot chocolate or a trendy dairy-free whipped cream for dipping. They can also be wonderful garnishes for holiday cakes or desserts, adding a touch of whimsy to your holiday spread. Consider plating them on a decorative tray adorned with fresh mint leaves for an extra festive look.
How to store
To keep your Sugar-Free Tree Meringue Cookies fresh, store them in an airtight container in a cool, dry place. They can last for up to a week—though I bet they’ll be gone long before then! If you need to store them longer, you can freeze them for up to three months. Just make sure they’re completely cooled before freezing to maintain that delightful texture.
Helpful cooking tips
Here are a few tips to ensure your meringues turn out perfectly every time:
- Make sure your mixing bowl and beaters are completely clean and free from any grease. Even a bit of fat can prevent the egg whites from whipping up properly.
- Room temperature egg whites whip up better, so let them sit out for about 30 minutes before you begin.
- For vibrant colors, gel food coloring typically works best, as it won’t affect the meringue’s consistency.
Creative twists
Feel free to experiment with the base recipe! You might consider adding a touch of almond extract for a nutty flavor or even incorporating finely grated citrus zest for a refreshing citrus lift. If you’re open to sweetness, incorporating a sprinkle of cocoa powder can add a delightful chocolate-flavored meringue to your collection.
Common questions
What is Allulose and is it safe to use in meringues?
Allulose is a low-calorie sweetener that tastes similar to sugar and can provide the same structural benefits in meringues. It’s recognized as safe by the FDA.
Can I prepare these meringues in advance?
Absolutely! Meringue cookies actually store well, so you can make them a few days or even weeks ahead of your event.
Can I use egg whites from a carton?
Yes, as long as they measure out to the equivalent of three large egg whites, pre-packaged, pasteurized egg whites can work just fine.
Now you’re equipped to create a batch of these delightful Sugar-Free Tree Meringue Cookies that will enchant both your palate and your guests. Happy baking!
