Keto Meringue Cookies with a Touch of Nostalgia

When I was a small child, my mom would buy meringue cookies every time she went to the city to withdraw her salary. The experience felt so magical that I never imagined these could be made at home. Thanks to the internet and the wealth of information available, that magic is now a reality in my kitchen.

Believe it or not, I could devour an entire batch of 56 cookies if my wife doesn't intervene. In the end, it's just 4 egg whites—sans the yolks. The real magic touch? Replacing the original recipe's sugar-heavy syrup with my homemade zero-carb maple syrup. This swap not only makes the cookies taste sublime but also gives them a beautiful maple brown hue when baked.

INGREDIENTS:

• 4 egg whites
• 1/4 tsp cream of tartar
• 3/4 cup keto maple syrup

DIRECTIONS:

1. Preheat oven to 225°F.
2. Add egg whites to a large, clean, dry bowl. Add cream of tartar. Beat until the mixture is foamy.
3. Slowly add the keto maple syrup while continuing to beat the mixture. Beat until very stiff peaks form (around 3-5 minutes). The meringue should be so stiff that you can flip the bowl upside down without it falling out.
4. Transfer the meringue mixture to a piping bag fitted with a large star tip. Pipe little stars onto a parchment-lined baking tray, spacing them about 1/2 inch apart.
5. Bake for 2 hours on the highest racks in the oven.
6. After baking, turn off the oven and let the meringue cookies sit undisturbed for another hour. This allows the cookies to set and harden further.