@@kalelm2943 We haven't tried that, as the syrup is the star of the show, but you can definitely try it ☺️ Just know you may not get the vanilla taste if you substitute 💕
@@kalelm2943 I tried allulose a couple times but they never became crisp, only very very chewy. I researched allulose and found that allulose doesn't allow things to crisp up, it keeps things very soft. They recommended not to use allulose when baking cookies, cakes that need to stay together. However, it's great for carmel and cheesecake consistency 😋
After many days and many batches of meringue using various sugar free sweetners. I have literally tried them all! Choczero syrup has been the only sugar-free sweetner that I've found success with.
@@ChocZero Vanilla is my favorite so far. I can add additional flavors without the vanilla contrasting too much with the extract that I use. I love the strawberry quite a bit. My family really enjoyed the maple. I have carmel that I'll try sometime soon. I wasn't successful with the chocolate but it could have been my fault, I'll give the chocolate another try. Being on a carnivore or keto diet, these meringue cookies are a nice treat.
@@theresaquidi This has given us the biggest smile 😃 Our chocolate syrup is quite a bit thicker (hold the bottle under some water water to make it easier to pour) and won't work for these merignues, but is a delight on ice cream or in a morning coffee ☕ We are so thrilled you're loving all of them!
THANK YOU!!! I just spent 5 hours watching and trying to make Macrons (*note: not macaroons, only one ‘o’ 😉) without a piping bag 😬! WHAT A MESS!!! After all the wasted time sifting, drying and baking 🤔☹️ and ingredients that either went all over me and my kitchen or into the garbage, gave up and decided to try again tomorrow. I had failed and went to look for keto alternative recipes which is what I really wanted anyway. When I found you and this recipe I realized that these meringue cookies would be perfect! Thanks for the rescue 🤩💝
You can definitely try, but we recommend fresh eggs, as they are best for meringues 💕The carton egg whites are usually pasteurized, which can prevent the meringues from getting glossy and forming stiff peaks
I've actually made them just fine as well as in macarons. Yhey mostly either have to be whipped longer or adjust the amount of cream of tar tar. I also live in a ktichen that tends to be lower than room temperature which may also be a factor.
The syrup is both the sweetener and flavoring so if you have a different sweetener and flavoring handy then you can still make and enjoy meringues! 😊❤️
When stored in an airtight container, meringue cookies can last up to two weeks ❤️. You can also freeze them to have them and enjoy them after that two week mark 🤗
Hi.. leaving the meringue in the oven after baking (off) with fan on or off? Because my oven have this automatic cooling down the oven after ended using them.
great recipe I would have loved to try it, unfortunately from the site I cannot order because I live in Switzerland .. if one day the delivery works for another country I would buy =)
I’m trying this recipe but trying to make pavlova instead, , I’m modifying slightly the recipe to adapt to another but I’m using choc zero, question tho , in your video the syrup looks thick like corn syrup but the one I bought looks watery like and looks like particles of some sort of oil floating on it , the bottle is different but same brand , it looks like the one s listed on their website, did they change their formula, did I got a bad one or it’s supposed to look like that
Hey there! The syrup in this recipe was our vanilla topping syrup which has been replaced by our sugar free honey. It sounds like you have our vanilla coffee syrup which is thinner and has been designed to sweeten beverages. The honey should work well in this recipe as a substitute for the previous vanilla syrup. As a heads up, the small particles you are seeing in the vanilla coffee syrup is functional prebiotic fiber and is normal. Hope this helps ☺
Hi Annie... I noticed that the vanila syrup is no longer available. The website says to use the Vanilla Coffee Syrup but the directions seem to be missing something. How do you use the coffee syrup to make these. Do I need to reduce the syrup down to get a more hot sugar viscous consistancy?
Hey there! We'd actually recommend using our Sugar Free Honey for this recipe. It has the same viscosity as the previous Vanilla Syrup. We'll get the recipe updated so thanks for bringing it to our attention. Happy baking ☺
@@melissacann2058 Oh we're sorry to hear that. The honey does have a different flavor profile to the Vanilla so it will be slightly different. Apologies for not mentioning that. You could try adding 3/4 teaspoon on vanilla extract to give the vanilla flavor. If you give that a try and find it's still not for you please feel free to reach out to our support team. 🍫
@@ChocZero I'll let you know. I hope it does not thin the syrup, That would defeat the purpose. Normally, to flavor meringue the extract would be added to the sweetener and cooked down into the syrup. We don't want to add liquid to the meringue. But I'll let you know if I have trouble with it. Thank you for your response.
It's easiest to separate eggs cleanly when they are refrigerator-cold. However egg whites whip up to a greater volume when they've had a chance to warm up a bit, so we recommend separating them into a separate bowl and then let that get to room temp in 20-30 minutes. 💕
Hey there! The recipe calls for 1/4 cup of ChocZero vanilla coffee syrup. You can find the full recipe here. - www.choczero.com/blogs/recipes/keto-meringue-cookies?_pos=1&_sid=150214ffa&_ss=r 💕
It looks like they don't make the vanilla sugar-free syrup anymore and your website links to their Keto Honey. My question is: would Keto Honey makes the meringue cookies honey color, as opposed to the white color as in your video? I want to make meringue cookies like the white ones but not honey or golden colored...Thanks.
Hi there! Yes, the honey might give it a slightly golden look. We also have vanilla coffee syrup that can be used as a sweetener, though it is more concentrated than our honey or previous vanilla syrup.
We always recommend fresh, cold egg whites as they create the type of foam you need, but liquid egg whites can work. The key is to make sure there is no fat (like yolks) and that you get stiff peaks ☺️
You'll need a lot more whipping and up the cream of tartar a bit to make these with pasteurized egg whites ☺️ You can definitely do it, but they may not make as stiff peaks ❤️
Did you mean to say to turn off the oven after the first hour and leave them in for another hour with the oven off? Or do you bake for 2 hours with the oven at 200? I would think the oven should be off for the 2nd hour but wanted to confirm. Thanks!
You would be correct and thank you for pointing it out! ❤️ Bake at 200 degrees for 1 hour. After that hour, turn off the oven and let the meringue cookies sit in the oven undisturbed for another hour.
All of our measurements are on screen throughout the video or you can check out the recipe link in the video description ☺️ It will have the full list of ingredients, measurements and a written step-by-step tutorial ❤️ www.choczero.com/blogs/recipes/keto-meringue-cookies
Zero luck with the choc zero chocolate syrup ; it was so heavy it completely deflated the egg whites. So disappointed especially for how expensive the syrup is - a half cup is nearly the half the bottle!!! Maybe the vanilla syrup is thinner so I will try one more batch - hope it works …..
Our chocolate syrup is definitely thicker and not idea for a delicate meringue recipe ☺️ It's best used for mochas, or as a topping for ice cream and waffles. Our other fruit syrups, caramel, maple varieties and vanilla are thinner and better for a recipe like this ❤️☺️ You can also thin the chocolate syrup out a bit running it under warm water or sitting in a bowl of warm water before use.
Which one of our syrups are you most excited to try in these yummy cookies? 😋☁
Banana sounds so good! What do you think about dipping these in some melted ChocZero chocolate chips?
Absolutely! Dipping the bottom of the meringue in chocolate tastes so good!
Can i use stevia or allulose powder instead of syrup?
@@kalelm2943 We haven't tried that, as the syrup is the star of the show, but you can definitely try it ☺️ Just know you may not get the vanilla taste if you substitute 💕
@@kalelm2943 I tried allulose a couple times but they never became crisp, only very very chewy. I researched allulose and found that allulose doesn't allow things to crisp up, it keeps things very soft. They recommended not to use allulose when baking cookies, cakes that need to stay together. However, it's great for carmel and cheesecake consistency 😋
After many days and many batches of meringue using various sugar free sweetners. I have literally tried them all! Choczero syrup has been the only sugar-free sweetner that I've found success with.
Awwa we couldn't love this more! So happy these turned out great for you! Did you try it with our vanilla syrup? ☺
@@ChocZero Vanilla is my favorite so far. I can add additional flavors without the vanilla contrasting too much with the extract that I use. I love the strawberry quite a bit. My family really enjoyed the maple. I have carmel that I'll try sometime soon. I wasn't successful with the chocolate but it could have been my fault, I'll give the chocolate another try. Being on a carnivore or keto diet, these meringue cookies are a nice treat.
@@theresaquidi This has given us the biggest smile 😃 Our chocolate syrup is quite a bit thicker (hold the bottle under some water water to make it easier to pour) and won't work for these merignues, but is a delight on ice cream or in a morning coffee ☕ We are so thrilled you're loving all of them!
Thank you!!!
Where can I buy syrups in Republic of ireland?
I made these & they were great!
THANK YOU!!! I just spent 5 hours watching and trying to make Macrons (*note: not macaroons, only one ‘o’ 😉)
without a piping bag 😬! WHAT A MESS!!!
After all the wasted time sifting, drying and baking 🤔☹️ and ingredients that either went all over me and my kitchen or into the garbage, gave up and decided to try again tomorrow. I had failed and went to look for keto alternative recipes which is what I really wanted anyway. When I found you and this recipe I realized that these meringue cookies would be perfect!
Thanks for the rescue 🤩💝
That's so exciting I'm so happy you could use our recipe!
Hi!
May I use granulated erythritol instead of syrup in this recipe?
Thanks so much for your fabulous recipe😘
You can absolutely try it, but our syrup is definitely the star of these meringue cookies. If you substitute, you may not get the same vanilla taste 💕
@@ChocZero thanks a lot❤❤
Absolutely 🤗
Please share your zero sugar macaron recipe with us. I’ve fail numerous of times by followings others. 🥲😭😢
Ohh this is a great idea! Maybe we can add it to our recipe lineup 💕
@@ChocZero Thank you so much! :-D
@@trysartketo9990 Of course 🥰
@@ChocZero yes please
I am Sorry did you mention how much syrup ?
It's half a cup of our vanilla (or whichever flavor you prefer 😋)
I’m going to try this for macaron’s
Ohhhh 😍 Such a great idea! Let us know how they turn out!
Hello, can I use carton egg whites or does it have to be cracked eggs?
You can definitely try, but we recommend fresh eggs, as they are best for meringues 💕The carton egg whites are usually pasteurized, which can prevent the meringues from getting glossy and forming stiff peaks
I've actually made them just fine as well as in macarons. Yhey mostly either have to be whipped longer or adjust the amount of cream of tar tar. I also live in a ktichen that tends to be lower than room temperature which may also be a factor.
Is the temperature of baking 200 °C ? Isn't it too much for meringue?
It's 200° Fahrenheit, so about 93° Celsius ☺️
Can you use maple syrup?
You absolutely can, it will just have a slight maple flavor ☺ Any of our syrup flavors can be used in this recipe!
After the first hour do you turn the oven off for the second hour?
You do! Just let them sit in the hot oven as it cools 🤗
Are you supposed to turn the oven off after the first hour?
yes! It helps the cookies set and harden.
Is it necessary to use the syrup or is there another substitute?
The syrup is both the sweetener and flavoring so if you have a different sweetener and flavoring handy then you can still make and enjoy meringues! 😊❤️
@@ChocZero Thank you
@@simmymanda Of course! 🤗
@@ChocZerobut you don't need flavor, right? Just sweetener? Or, what about simply vanilla extract?
@@Jennifr1966 No extract or extra flavor needed, unless you want it ❤️ Our syrups act as the sweetener & flavor ☺️
How long is the shelf life? Thanks for the recipe 😊
When stored in an airtight container, meringue cookies can last up to two weeks ❤️. You can also freeze them to have them and enjoy them after that two week mark 🤗
What can i substitute with syrup?
You can use any sugar free syrup of your choice! 😋😊
How much sugar for syrup substitute?
Can I subtitute the syrup with honey?
Hi.. leaving the meringue in the oven after baking (off) with fan on or off? Because my oven have this automatic cooling down the oven after ended using them.
We would say try without. This recipe was made in a standard oven.
great recipe I would have loved to try it, unfortunately from the site I cannot order because I live in Switzerland .. if one day the delivery works for another country I would buy =)
You can always check iHerb and Netrition! They both carry us and ship internationally! ❤
@@ChocZero I just went to watch thanks to your comment, unfortunately for Switzerland there is only chocolate
How many syrup tbsp or cup? Pleases help me and Thank you!
It's half a cup of the ChocZero Vanilla syrup! 😋
Hi, is it necessary to add the syrup? Cause I can´t find sugar free syrup in my country :c
The vanilla syrup is the star of this recipe ❤️ We are trying to expand our shipping internationally, hopefully this year 🤗
I’m trying this recipe but trying to make pavlova instead, , I’m modifying slightly the recipe to adapt to another but I’m using choc zero, question tho , in your video the syrup looks thick like corn syrup but the one I bought looks watery like and looks like particles of some sort of oil floating on it , the bottle is different but same brand , it looks like the one s listed on their website, did they change their formula, did I got a bad one or it’s supposed to look like that
Hey there! The syrup in this recipe was our vanilla topping syrup which has been replaced by our sugar free honey. It sounds like you have our vanilla coffee syrup which is thinner and has been designed to sweeten beverages. The honey should work well in this recipe as a substitute for the previous vanilla syrup. As a heads up, the small particles you are seeing in the vanilla coffee syrup is functional prebiotic fiber and is normal. Hope this helps ☺
what if i replace the vanilla with cocoa powder?
you could definitely try it out, but the vanilla is the star of the show in these meringues ☺️
Hi ,sorry where did you get this sticky zero syrup please? Thanks
This is our syrup! You can order some at www.choczero.com 🥰
Hi Annie... I noticed that the vanila syrup is no longer available. The website says to use the Vanilla Coffee Syrup but the directions seem to be missing something. How do you use the coffee syrup to make these. Do I need to reduce the syrup down to get a more hot sugar viscous consistancy?
Interested
Hey there! We'd actually recommend using our Sugar Free Honey for this recipe. It has the same viscosity as the previous Vanilla Syrup. We'll get the recipe updated so thanks for bringing it to our attention. Happy baking ☺
Thank you - Just to let you know... the I have tried the honey and the result is not the same the flavor is off.
@@melissacann2058 Oh we're sorry to hear that. The honey does have a different flavor profile to the Vanilla so it will be slightly different. Apologies for not mentioning that. You could try adding 3/4 teaspoon on vanilla extract to give the vanilla flavor. If you give that a try and find it's still not for you please feel free to reach out to our support team. 🍫
@@ChocZero I'll let you know. I hope it does not thin the syrup, That would defeat the purpose. Normally, to flavor meringue the extract would be added to the sweetener and cooked down into the syrup. We don't want to add liquid to the meringue. But I'll let you know if I have trouble with it. Thank you for your response.
Should the egg whites be room temperature or cold?? 🤔
It's easiest to separate eggs cleanly when they are refrigerator-cold. However egg whites whip up to a greater volume when they've had a chance to warm up a bit, so we recommend separating them into a separate bowl and then let that get to room temp in 20-30 minutes. 💕
If I half the recipe, would the baking time half as well?
No, the meringues will be the same size, so they need the same amount of time in the oven. If you make them smaller, then they'll need less time.
what to do if we dont have cream of tartar
yea i need to know too
@@baelhyun3008 heyy army...
@@MohammedAli-fh5lr ahahha nah im not army anymore hahah
@@baelhyun3008 why..
Baking powder is a good substitute for cream of tarter 😊
Is that 1/2 cup of syrup? She doesn’t say how much syrup
Add a cup or what of the syrup?
Hey there! The recipe calls for 1/4 cup of ChocZero vanilla coffee syrup. You can find the full recipe here. - www.choczero.com/blogs/recipes/keto-meringue-cookies?_pos=1&_sid=150214ffa&_ss=r 💕
It looks like they don't make the vanilla sugar-free syrup anymore and your website links to their Keto Honey. My question is: would Keto Honey makes the meringue cookies honey color, as opposed to the white color as in your video? I want to make meringue cookies like the white ones but not honey or golden colored...Thanks.
Hi there! Yes, the honey might give it a slightly golden look. We also have vanilla coffee syrup that can be used as a sweetener, though it is more concentrated than our honey or previous vanilla syrup.
Can you use refrigerator egg whites
We always recommend fresh, cold egg whites as they create the type of foam you need, but liquid egg whites can work. The key is to make sure there is no fat (like yolks) and that you get stiff peaks ☺️
I can that skinny syrup zero calories salted caramel Or Maple syrup? Pleases help me!
Hi there! This recipe calls for our yummy ChocZero vanilla syrup, but you can use any syrup of your choice 💕
can you use boxed egg whites?
You'll need a lot more whipping and up the cream of tartar a bit to make these with pasteurized egg whites ☺️ You can definitely do it, but they may not make as stiff peaks ❤️
What are the nutrition facts for these cookies
The Nutrition Facts can be found here! ❤ www.choczero.com/blogs/recipes/keto-meringue-cookies
@@ChocZero thank you
Did you mean 200 degrees Fahrenheit? I did 200 degrees Celsius, had to Chuck them all away 🙁
Oh no, we don't want wasted cookies! Our recipes are in Fahrenheit (200°), so it would be 93.3° Celsius to have these cookies bake perfectly 😋💕
Mine got chucked away too! Please edit recipe link and specify F to avoid confusion to first time baker like me😔😭
syrup and keto?!
Yep! Our syrups are keto friendly and low carb 💕 If you find that you're not a fan of them, we have a refund poiicy for satisfaction.
Did you mean to say to turn off the oven after the first hour and leave them in for another hour with the oven off? Or do you bake for 2 hours with the oven at 200? I would think the oven should be off for the 2nd hour but wanted to confirm. Thanks!
You would be correct and thank you for pointing it out! ❤️ Bake at 200 degrees for 1 hour. After that hour, turn off the oven and let the meringue cookies sit in the oven undisturbed for another hour.
Amazing
Thank you! They are really fun to get creative with 😋️
@@ChocZero yes, and you have a gift of creativity :) thanks for sharing!
Google says you can't use carton egg whites .. bummer.
200 F or C?
These will bake at 200 degrees Fahrenheit
@@ChocZero thanks!
@@louyal Absolutely ☺️
try 200C for 1 hr, trust me, don't listen anyone
And now the vanilla syrup is unavailable.
Tomorrow we will be launching a new vanilla coffee syrup that can be used for sweetener...we also have honey and caramel syrup that works great!
In every recipe I've looked at has not told me how much of the ingredients that I need, it's not a recipe if there are no measurements.
All of our measurements are on screen throughout the video or you can check out the recipe link in the video description ☺️ It will have the full list of ingredients, measurements and a written step-by-step tutorial ❤️ www.choczero.com/blogs/recipes/keto-meringue-cookies
Why do you think my... err, I mean my "friend's" meringue cookies are so fragile, they literally crumble when gently touched?
200 degree ????
This recipe is made at 200 degrees Fahrenheit 🤗
They came out chewy... saw another recipe stating a temp of 250... I'll bake them at 250 next time
Makes sense- a lot of ovens can vary and with something as delicate as these cookies, it's good to find what works!
Zero luck with the choc zero chocolate syrup ; it was so heavy it completely deflated the egg whites. So disappointed especially for how expensive the syrup is - a half cup is nearly the half the bottle!!! Maybe the vanilla syrup is thinner so I will try one more batch - hope it works …..
Our chocolate syrup is definitely thicker and not idea for a delicate meringue recipe ☺️ It's best used for mochas, or as a topping for ice cream and waffles. Our other fruit syrups, caramel, maple varieties and vanilla are thinner and better for a recipe like this ❤️☺️ You can also thin the chocolate syrup out a bit running it under warm water or sitting in a bowl of warm water before use.
Tried this recipe and it failed completely... twice. Very misleading
Oh no! That's no fun! May we ask how they turned out? We might be able to help troubleshoot what went wrong. 💕
I’m sorry, this recipe is not clear.
You can also see the detailed instructions here ❤ www.choczero.com/blogs/recipes/keto-meringue-cookies
2 hours? Not worth it😂
Baking sure can be a labor of love but we think they are worth the wait 😇🍫