Meringue Cookies With Nuts And Cranberries

6 carbs per cookie!

Meringue Cookies With Nuts And Cranberries

These nutty clouds make for perfect bites. They're not only low in carbs but also feature the natural sweetness of nuts and cranberries, allowing you to use less sweetener. Additionally, they provide a substantial protein content and require just 10 minutes of preparation time.

I highly recommend opting for Monk fruit sweetener over erythritol, as the former avoids imparting a 'cooling' sensation. This distinction is particularly crucial in meringue, where taste matters significantly. For added stability in egg whites without resorting to conventional cane sugar, I incorporate Cream of Tartar. You can find this ingredient on Amazon.

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Nutrition comment

Nutrition data
Nutrition data is provided by Nutitionix.

✅ Just 6g carbs per cookie. You can eat it without an insulin compensation injection.

✅ 60 сalories per cookie.

✅ Small amounts of saturated fats, compared to other desserts.

❗ Be careful with fat and eat no more than two pieces at once.


Preparetion time: 40 min
Amount of servings: 12

  • Egg whites, 2
  • Walnuts, 100g
  • Dried cranberry, 25g
  • Monk fruit sweetener, 30g
  • Cream of tartar, 0.3 tsp
  • Orange zest, 1 tsp
  • Cinnamon, 0.3 tsp
  • Salt, pinch
  • Vanilla Extract


  1. Preheat the oven to 150°C without using the convection setting.
  2. Line a tray with non-stick baking paper.
  3. In a mixing bowl, combine egg whites, cream of tartar, and salt. Beat at high speed for 3-4 minutes.
    Note: Cream of tartar is essential; please do not omit it. It stabilizes the egg whites, ensuring their consistency.
  4. Add the sweetener to the egg whites mixture and continue beating for 4 minutes. The meringue is ready when the foam becomes thick and free from liquid.
  5. Use a food processor to grind the walnuts, chop the dried cranberries, and grate the orange zest.
  6. Combine the ground walnuts, chopped cranberries, orange zest, and vanilla extract in a bowl with the meringue. Gently fold the mixture using a rubber spatula, being cautious not to deflate the batter's bubbles.
  7. Using two tablespoons, scoop a spoonful of meringue with one spoon and place it onto the prepared tray using the other spoon. Don't worry if the cookies aren't perfectly round; you can shape them slightly using the spoon.
  1. Bake for 30 minutes or until the cookies turn lightly golden.
  2. Remove the cookies from the oven and let them cool for 10-15 minutes. This will allow them to dry slightly and become easier to remove from the tray.


  • Use roasted walnuts. They give additional sweetness and spicy flavor to your cookies.
  • Feel free to select any nuts of your preference, such as cashews, hazelnuts, and more. If you opt for pistachios, there's no need to roast them, as they are delightful in their fresh state.
  • Avoid grinding the nuts excessively; retaining a nutty texture enhances the cookies' appeal.
  • For prolonged freshness, store the cookies in a dry place in an airtight container for a duration of up to four days.
Bon appetite!