Keto Crispy Splenda Meringues, 18-Minute Baked
Light, airy meringue cookies sweetened with Splenda instead of sugar, creating a guilt-free treat with delicate crunch. Egg whites whipped to stiff peaks with cream of tartar and salt deliver the signature meringue texture. Simple enough for beginners, these require just five ingredients and one technique: whipping and baking. Perfect for those avoiding refined sugar, serving at afternoon tea, or gifting in boxes. This version uses a sugar substitute for lower-calorie indulgence while maintaining the classic crispy-on-outside, pillowy-inside structure that defines meringue.
Ingredients
- 2 egg whites, room temperature
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- ½ cup Splenda sugar substituteerythritol or monk fruit sweetener1:1sugar-free
sweetener choice affects final texture slightly
Full guide → - ½ teaspoon vanilla extract
Instructions
- 1
Preheat oven to 300 degrees.
- 2
Spray cookie sheet and set aside.
- 3
Combine egg whites, cream of tartar, and salt in a very clean bowl.
- 4
Beat until foamy.
- 5
Add Splenda a little at a time until egg whites are stiff and glossy.
- 6
Fold in vanilla.
- 7
Spoon meringue onto cookie sheet in desired portions.
- 8
Bake 18-20 minutes until set.
Tips
Use a grease-free bowl and completely clean beaters; any fat prevents egg whites from reaching full volume and stiff peaks.
Add Splenda gradually while beating to ensure even distribution and optimal texture; rushing creates grainy meringue.
Fold vanilla gently at the end to preserve aeration achieved during whipping.
Good to Know
Airtight container at room temperature up to 1 week. Meringues are hygroscopic; humidity causes softening.
Prepare and bake up to 2 days ahead. Store cooled meringues in sealed container.
Serve at room temperature as standalone snack, with coffee or tea, or crushed over whipped cream desserts.
Common Mistakes
Use a bowl with grease residue to avoid collapsed meringue that won't reach stiff peaks.
Add Splenda all at once to avoid grainy, broken texture.
Open oven door during baking to avoid cracking from temperature shock.
Bake above 300 degrees to avoid browning or drying out.
Substitutions
Vegan Options
General Alternatives
sweetener choice affects final texture slightly
Full guide →FAQ
Can I use regular sugar instead of Splenda?
Yes, substitute 1:1 by volume. Baking time and texture remain the same. Standard sugar meringues may brown slightly more than Splenda versions.
What if my egg whites won't whip to stiff peaks?
Ensure bowl and beaters are completely grease-free, including no egg yolk traces. Cold egg whites whip slower; room temperature is ideal. Add cream of tartar gradually as you begin beating.
How long do baked meringues keep?
Up to one week in an airtight container at room temperature. In humid climates, they soften faster. Freezing not recommended as thawing causes weeping.