Pumpkin Spice Merengues
Print recipeIngredients
- 3 Large egg whites
- 1/4 cup 'Pumpkin Spice' MuscleEgg egg whites
- 1/2 teaspoon cream of tartar
- 2 tablespoons Swerve or sweetener of choice
- 1 cup unsweetened coconut flakes
- 1 teaspoon pumpkin spice
- 1 teaspoon cinnamon
Directions
| Step 1 | |
| Preheat oven to 200 degrees and line a baking sheet with parchment paper. Combine almond flour, spices, and coconut flakes in a small bowl. Set aside. | |
| Step 2 | |
| Add egg whites (from whole eggs) and cream of tartar to the bowl of a CLEAN stand mixer. Beat on high for 2-3 minutes until soft peaks form. Drizzle in MuscleEgg egg whites, then SLOWLY sprinkle in almond flour, sweetener, and spices while mixer is still on. Beat until stiff peaks form. | |
| Step 3 | |
| Scoop or pipe batter onto prepared baking sheet. Bake for 70 minutes until meringues are set. Turn oven OFF and let merengue cookies harden up. Remove when they are completely dried out. | |
Note
NUTRITIONAL INFORMATION (makes 16 small merengues): calories- 37, fat- 3 grams, carbs- 1 grams/fiber-1 gram, protein- 3 grams PER COOKIE