13 Comments

1. 

   I don’t have any monkfruit sweetener. Do you think I could use a tiny bit of stevia in its place? I love meringues.

   1. 

      Author

      I have used stevia to make meringues before but I did not like it because it was bitter. I would add a little and taste it to see if it works. You can also use more powdered Erythritol. Add about 1/2 a tsp of zanthuim gum or a bit more cream of tartar if the stevia thins the meringue cookies out too much. I hope yours turn out awesome!

      1. 

         I think I may have done something wrong. I tried this recipe, but the meringues were still super white when they were done, not the nice toasty color on your photos. Any thoughts?

         1. 

            Author

            Try leaving them in a bit longer so they can bronze up a bit. Every oven is different, keep an eye on them.

   2. 

      As far as the Stevia being better, just use less. Stevia is only better when you use too much of it.

2. 

   What about using Pyure or Swerve? This is all I have. Since they’re a mix of stevia and Erythritol, do you still think they’d be bitter? I use both of these sweeteners all the time and never found them bitter. Stevia alone, yes.

   1. 

      Author

      I have not tried baking with puyre but I have used swerve. Try powdered swerve and add it a little bit at a time so your meringues don’t fall. Maybe start with half a cup and add more if it’s not sweet enough. Taste as you go you might not need that much.

3. 

   I have Powdered Monk Fruit Erythritol Blend how much should I use for the recipe?

   1. 

      Author

      I have not tried to make meringues with a powdered monk fruit erythritol blend before so I do not know how much you should use for this recipe. I would start with half a cup, added about a TBS at a time until it tastes right to you. Good luck, I hope your cookies turn out for you 🙂

4. 

   This recipe sounds great! Iam going to try this recipe with the cartoned whites as you suggested. I am also going to use maple extract, instead of almond.

   Is the egg white amount an error? I read that a 1/2 cup of egg whites equals 4-6 eggs, not 2?

   1. 

      Author

      Hello! I am so glad that you liked the recipe. I use egg whites for my meringue recipes. I have found that they whip up better when using them. I was trying to guestimate how many eggs it takes to make half a cup of egg whites. I might be a bit off there.

5. 

   Hello
   I was wondering if you can “fold in” ground almonds or almond meal? Or will this cause the egg whites to deflate?
   Also why does it take 2.5hrs to cook? Can I turn the temp higher to cook faster? Or again will this cause the meringue to become soggy?
   Thank u

   1. 

      Author

      I think that folding in almond meal will cause the meringue to fall. The lower temp us the reason why you cook the cookies for so long. I have not tried a higher temperature. Sometimes the cookies are done sooner.