These low fat meringue cookies are light, crisp, and melt-in-your-mouth sweet—with 0 grams of fat per cookie. Made with just egg whites, sugar, and a touch of vanilla, they’re naturally fat-free and perfect when you want a sweet treat that won’t weigh you down. Elegant, airy, and endlessly customizable!
About This Recipe
Meringue cookies are delicate and crunchy on the outside with a slightly chewy center. They’re beautifully sweet with hints of vanilla, and they dissolve on your tongue like a puff of sweetness. Despite their fancy appearance, they’re incredibly easy to make with only a handful of ingredients.
They’re perfect for holidays, tea parties, or anytime you want a light dessert that looks impressive but fits your healthy lifestyle.
Why This Recipe Belongs in Your Diet
Meringue cookies are naturally fat-free since they’re made from egg whites. They’re also cholesterol-free if you use pasteurized egg whites from a carton. You get all the indulgence of dessert with virtually no fat, making them a smart option for low-fat diets or weight-conscious snacking.
What You’ll Need (Ingredients)
You only need a few ingredients to create these airy, fat-free cookies.
- Egg Whites (3 large): The base of the cookie—whip into stiff peaks for structure.
- Granulated Sugar (¾ cup): Sweetens and stabilizes the egg whites.
- Cream of Tartar (¼ teaspoon): Helps egg whites whip properly and stay fluffy.
- Vanilla Extract (1 teaspoon): Adds a warm, subtle flavor.
- Optional: Almond extract, peppermint extract, or food coloring for fun variations.
How to Make Low Fat Meringue Cookies
- Preheat oven to 225°F and line two baking sheets with parchment paper.
- Beat egg whites: In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.
- Add sugar slowly: Increase speed to high and gradually add sugar, 1 tablespoon at a time, until stiff peaks form and the mixture is glossy.
- Flavor it: Beat in vanilla extract (and any optional flavors or color).
- Pipe or spoon: Transfer mixture to a piping bag or use a spoon to form small mounds on baking sheets.
- Bake low and slow: Bake for 1 hour, then turn off the oven and let cookies cool inside for another hour. This keeps them crisp.
- Cool completely before storing.
Recipe Tips and Variations
- Make peppermint meringues by adding ¼ teaspoon peppermint extract and a swirl of red food coloring.
- Stir in a spoonful of mini chocolate chips for a treat (this adds some fat).
- Use a star tip to pipe into rosettes or kisses for a professional finish.
How to Store Leftovers
Store in an airtight container at room temperature for up to 1 week. Keep them dry—moisture will make them sticky.
Nutrition Facts
- Serving Size: 1 cookie
- Calories: 25 kcal
- Fat: 0 g
- Carbohydrates: 6 g
- Protein: 0.5 g
- Sodium: 5 mg
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Low Fat Meringue Cookies
Description
Light, crisp cookies with 0g fat—perfectly sweet and elegant with just egg whites and sugar.
Ingredients
Instructions
- Preheat oven to 225°F and line baking sheets.
- Beat egg whites and cream of tartar to soft peaks.
- Gradually add sugar, beat to stiff peaks.
- Mix in vanilla.
- Pipe or spoon onto baking sheets.
- Bake 1 hour, then let cool in oven 1 hour.
- Store in airtight container.