Sugar Free Cookie Meringues – Nigella Merookies (keto) — my sugar-free, low-carb take. Just 1g carbs per serving.
Whether you’re a fan of Nigella Lawson’s warm, indulgent style or you find her on-screen mannerisms over the top, there’s no denying her recipes often spark ideas. I enjoyed her Christmas special and adapted one of the meringue-cookie hybrids she featured into a keto-friendly version that works brilliantly.
My Sugar Free Cookie Meringues, nicknamed Merookies on the show, are an adapted recipe inspired by Nigella’s television version and from two similar recipes I found while researching the original: one titled Surprise Meringues and another as Passover Meringue Cookies. I credit those sources for the inspiration behind this ketofied, sugar-free adaptation.
How to Make Sugar Free Cookie Meringues – Nigella Merookies
These merookies are made from whipped egg whites, a sugar-free icing sugar, chopped unsweetened chocolate and pistachios. A small amount of guar gum, apple cider vinegar, salt and vanilla extract stabilise the meringue and keep the centres slightly soft while the exterior dries crisp. You can make your own icing sugar from erythritol and stevia or use a preferred sugar-free powdered sweetener. Pistachios can be swapped for pecans or walnuts if you prefer. I use a mix of 100% dark chocolate and a stevia-sweetened milk chocolate, but any sugar-free chocolate will do.
One ingredient I don’t recommend omitting is guar gum — it helps prevent the meringues from becoming too dry and crumbly. The ideal texture is crisp outside and a little tender inside.
Meringues require a long, slow spell in the oven, but the hands-on prep is quick and straightforward. No specialist equipment is necessary — a good whisk or electric mixer and basic kitchen tools are enough.
These merookies are now a family favourite. Light, nutty and chocolatey, they make a lovely low-carb sweet bite for guests or an everyday treat.
Enjoy!
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Sugar Free Cookie Meringues – Nigella Merookies
Ingredients
- 2 egg whites – large
- 1 pinch fine Himalayan pink salt
- 4 TBSP Sukrin icing ‘sugar’ (or other powdered sugar-free sweetener)
- ½ tsp vanilla extract
- ¼ tsp guar gum
- 1 tsp apple cider vinegar
- 70 g unsalted pistachio nuts
- 50 g 100% dark chocolate
- 20 g sugar-free milk chocolate (optional)
Instructions
- Chop the pistachios and both chocolates finely, then set aside.
- Preheat the oven to 120°C (static).
- Whip the egg whites with the pinch of salt until soft peaks form. Add the guar gum, apple cider vinegar and vanilla extract and continue to whisk.
- Gradually add the icing ‘sugar’ one tablespoon at a time while whisking, until you achieve a glossy, stiff meringue.
- Fold 50 g of the chopped pistachios and all the chopped chocolate gently into the meringue.
- Spoon 12 equal mounds (about 4–5 cm diameter) onto a baking rack lined with parchment paper.
- Sprinkle the remaining pistachio crumbs over the mounds.
- Bake on the lowest oven shelf for 40–45 minutes, or until dry to the touch.
- Turn the oven off, open the door slightly and leave the meringues inside to dry for another 90 minutes.
Notes
Store in an airtight container at room temperature.
For best accuracy, weigh ingredients using metric kitchen scales.
Nutrition
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Calories: 70 kcal
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Carbohydrates: 1 g
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Protein: 2.5 g
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Fat: 5.5 g
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