Sugar free meringues

Sweet, crunchy, bite size treats that go perfect with most desserts without raising your blood sugar levels

Sugar free meringues

These crunchy little sugar free meringues are the perfect sweet treat to add into cream, a few berries, sugar free lemon curd or ice cream. No refined sugar, made with sweeteners, they take a while to make but are sooooo worth it!

sugar free meringues


Sugar free meringues

Sweet, crunchy, bite size treats that go perfect with most desserts without raising your blood sugar levels
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Course: Desserts, Snacks
Cuisine: British
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: meringue, sugar free meringue
Free or Subscription Recipe: Free Recipe
Free from: coconut, dairy, gluten, nuts
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 40 mini meringues
Calories: 2kcal
Author: Jo Paterson


  • 4 medium egg whites
  • 1 tsp vanilla extract or seeds from 1 vanilla pod
  • 50 grams sucralose sweetener such as Splenda
  • ½ tsp white wine vinegar


  • Preheat the oven to 110 °c (fan)
  • Separate 4 egg whites into a bowl
  • Add the vanilla seeds or extract to the egg whites
  • Whisk the egg whites and vanilla at high speed until they have stiffened and create peaks
  • Add the white wine vinegar to the stiffened egg whites and fold it through
  • Add 2 tb spoonfuls of the sweetener to the egg white mixture by sprinkling on top and folding through to keep the mixture as fluffy as possible, then repeat until all the sweetener is combined
  • Spoon out dollops of the egg white mix onto a baking tray lined with baking paper (greased proof paper/baking parchment), or add the mixture to a piping bag to pipe out swirls to create mini meringues no larger than 3cm in width. Leave a gap between each meringue
  • Bake in the middle of the oven for 60 minutes
  • After 60 minutes, remove the meringues and check to see if they are crispy to the touch. If not, turn off the oven and replace the meringues inside with the door closed for another 10 minutes


These meringues will go soggy if they are buried under wet ingredients, so it's best to sit them on top of dishes if you would like them crunchy
If you want to create a brighter whiter meringue then I highly recommend my cream meringues recipe or my meringue kisses which I use in the eton mess recipe.
Meringue kisses made with xylitol


Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | of which sugars: 1g

7 thoughts on “Sugar free meringues

  • 21st April 2018 at 4:59 pm

    Do you have to use white wine vinegar in the recipe?

    • 21st April 2018 at 5:30 pm

      The white wine vinegar helps to stabilise the whisked egg white and the air bubbles. Without it, you may struggle to get the meringues to stay formed

  • 7th May 2018 at 2:48 pm

    Was so pleased with how these turned out. Im no chef and havent made meringues before but these turned out perfect. Served with fresh strawberries and raspberries with a quick dash of elmlea

  • 14th May 2018 at 6:30 am

    Can you use xylitol for these?

    • 14th May 2018 at 12:29 pm

      Hi Kayleigh, It’s a bit too grainy in texture, but it would work if you blitzed it so that it was ground into a finer texture but you would need to add more than the amounts shown in the recipe

  • 26th June 2018 at 8:54 pm

    Can you put whipped cream in between and sandwich them

    • 27th June 2018 at 11:49 am

      Hi Jenny, yes but you would need to eat them pretty soon after doing so or they will go soggy. They don’t tend to stay as crispy as sugar meringues xx

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