🍪 Sugar-Free Raspberry Protein Meringue Cookies

Light, crisp, and almost zero calories — the perfect sweet treat!

Ingredients (makes ~45 cookies)

• 200 ml pasteurized liquid egg whites (≈ 6–7 large egg whites)
• 15 g powdered egg whites (≈ 1 ½ Tbsp)
• 200 g erythritol (≈ 1 cup)
• 5–10 drops raspberry stevia (or plain stevia, see note below)
• ½ tsp white vinegar (or lemon juice)
• 1 ½ tsp pure vanilla extract (optional, or swap for almond extract)
• Pinch of salt
• Optional: 10–15 g freeze-dried raspberries, crushed into powder

Instructions

1. Preheat oven to 95°C / 200°F. Line 2 baking sheets with parchment.
2. Begin whipping the liquid egg whites on medium until foamy.
3. Sprinkle in the powdered egg whites, then add vinegar + salt. Continue whisking until soft peaks form.
4. Increase to high speed. Add erythritol 1 Tbsp at a time, beating well after each addition.
5. Add raspberry stevia (and vanilla if using). Beat until glossy, stiff peaks form.
6. If using freeze-dried raspberries: gently fold in the powdered raspberries now for natural flavor & pink specks.
7. Pipe or spoon small mounds onto the prepared sheets.
8. Bake for 1.5–2 hours until crisp.
9. Turn off oven, crack the door, and let cool inside for 1 hour.

Nutrition (per cookie, ~45 cookies)

• Calories: ~3–5 kcal (depending on raspberry powder amount)
• Protein: ~0.7 g
• Fat: 0 g
• Net carbs: ~0 g (raspberry powder adds ~0.1 g each if used)

✨ Flavor Options:

• Light & fruity: use raspberry stevia drops only.
• Tangy & colorful: fold in 10 g freeze-dried raspberry powder.
• Mix & match: use both for a bright, pink, berry-sweet cookie!

✨ These little cookies are basically sweet protein puffs — they satisfy the craving for something crunchy and sweet while being nearly calorie-free!