Sugar Free Cookie Meringues – Nigella Merookies, is my keto version. Just 1g carbs. Flirtatious looks are entirely optional.
You may be a smitten fan of Nigella Lawson and admire her simple TV cooking. Or maybe you cannot stand her plethora of suggestive adjectives, flirtatious double entendres and sultry glances at the camera. Either way, you have to admit that she’s compelling to watch. Her clumsiness, obvious lack of cookery training and zero kitchen skills are utterly amusing. And then there’s her recipes. Do any of you remember her avocado on toast, where she spent absolutely ages just scooping the flesh out and mashing it? How on earth did that even qualify as a ‘recipe‘? I mean, it may be fine for a keto-for-dummies blog post, but for a personality ‘chef’ on prime-time TV? Come on!!!
Love/hate aside, the most recent TV series by the inimitable Nigella ended with a Christmas 2017 special festive episode full of interesting recipes. Watching it was actually time well spent. A few of the recipes got my attention and were later subject to ketofication. One in particular turned out to be a great success, both on Christmas day and twice since. So I’m sharing it with you today.
My Sugar Free Cookie Meringues – Nigella Merookies, is an adapted recipe of an adapted recipe. As I watched the TV programme, I didn’t manage to write Nigella’s recipe down in its entirety. So rather than have to sit through the whole episode again just to find the bit I wanted, I decided to google it. What came up along Nigella’s (paid for) recipe, were two very similar versions. One is titled Surprise Meringues from tasteofhome.com, and the other is called Passover Meringue Cookies on cyber-kitchen.com. I’m therefore crediting all three sources for my own keto and sugar free adapted version of these delightful treats.
‘Merookies’, by the way, is not my idea. It is what the self-proclaimed kitchen goddess named these meringue-cookie hybrids on her TV programme.
How to Make Sugar Free Cookie Meringues – Nigella Merookies.
Egg whites, some sugar free ‘icing sugar’, unsweetened chocolate and pistachio nuts are the main ingredients you need. A touch of guar gum, apple cider vinegar, salt and vanilla extract are also needed. You can easily make your own icing sugar with erythritol and stevia: click HERE for easy instructions. If you fancy learning how to make your own vanilla extract, click HERE – it’s dead easy but it takes a few weeks for it to infuse properly. Or use an alternative dry sweetener of your choice. You can also substitute pistachio nuts for more keto-friendly pecans or walnuts, if you prefer. I make my merookies with a combination of 100% dark chocolate and stevia-sweetened milk chocolate, but again, you don’t have to.
The one ingredient you mustn’t change or omit is guar gum, however, as doing so will leave the merookies too dry, delicate and crumbly. They should be dry on the outside but slightly moist on the inside.
Being meringues they need a long time in the oven, but the preparation takes minutes. And I promise you won’t need any of the fancy equipment Nigella (awkwardly) uses on TV that us mere mortals could never afford.
Merookies have become a popular sweet treat in my family. I’m sure they will be in yours too.
- Servings: 12
- Serving size: 1
- Calories: 70
- Fat: 5.5g
- Net Carbs: 1g
- Protein: 2.5g
- 2 large egg whites
- pinch of fine Himalayan pink salt (U.S. option HERE)
- 4 tbsp Sukrin icing 'sugar'
- ½ tsp vanilla extract (U.S. option HERE)
- ¼ tsp guar gum (U.S. option HERE)
- 1 tsp ACV (U.S. option HERE)
- 70g unsalted pistachio nuts (U.S. option HERE)
- 50g Montezuma's 100% Absolute Black Chocolate (U.S. option HERE)
- 20g sugar free milk chocolate (U.S. option HERE)
- chop pistachio nuts and chocolate, and set aside.
- pre-heat oven to 100C fan (120C static).
- whisk egg whites and salt until soft peaks form, then add guar gum, ACV and vanilla extract.
- continue to whisk as you incorporate icing sugar one tbsp at a time, until you end up with a stiff foam.
- fold 50g chopped pistachios and all the chopped chocolate into the meringue mixture.
- spoon 12 equal mounds (about 4-5cm diameter) onto an oven tray lined with parchment paper.
- sprinkle remaining pistachio crumbs over mounds.
- bake at mid height for 40-45 mins or until dry to the touch.
- turn heat off, open oven door slightly and let the meringues dry out for another 90 mins.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use in the UK. For U.S. option click HERE.
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