Sugar Free Chocolate Meringues

    1 hour 15 min

    This is a handy dessert for anyone with a sweet tooth but who has to survive on a strict sugar-free diet!

    47 people made this

    Makes: 40 small meringues

    • 1 tablespoon unsweetened cocoa powder
    • 50g artificial sweetener (sucralose based)
    • 4 egg whites
    • A pinch of cream of tartar, about 1/8 teaspoon
    • 1 teaspoon vanilla extract

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat the oven to 110 degrees C/Gas Mark 1/4. Whisk the cocoa powder and artificial sweetener together in a small bowl; set aside. Line a baking tray with greaseproof paper.
    2. Beat egg whites and cream of tartar until foamy in a large mixing bowl. Add the vanilla, and beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in the cocoa powder mixture until evenly blended. Drop tablespoon-sized dollops of meringue onto the lined baking tray.
    3. Bake in the preheated oven until the meringues are crisp and dry, about 1 hour. Let meringues cool completely on a wire cooling rack.


    If crispier meringues are desired, turn off the oven after one hour and let the meringues sit another 10 minutes before removing them.


    Be sure to use a sucralose or stevia-based artificial sweetener. Other sweeteners lose their sweetness when cooked.

    Watch how!

    Watch our How to make meringues video for a foolproof, step-by-step guide to making perfect meringues!

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    Reviews & ratings
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    Reviews in English (5)


    There's something basically wrong with using Stevia in this recipe... you end up with a meringue that doesn't look right as a mixture (grainy, slack, not shiny) compared to real meringues. Once cooked it's bite is wrong... it just doesn't feel correct... and it leaves a fibrous feel in the residue in you rmouth. I'm really good at sugar meringues and the stevia equivalent are frankly terrible. I tried a tweak of omitting the cocoa powder but even these browned in an oven in the way real meringue doesn't do. If you really can't have meringues made with sugar these are no way a replacement. They're deeply sad and inferior, you'd be better off with something that doesn't pretend to be something it isn't. If you're avoiding sugar from choice these won't satisfy the craving.  -  18 Dec 2016


    Obviously, it's a meringue and not a macaroon recipe, but beyond that, it's pretty tasty! My husband is a type I diabetic with high cholesterol, and this is so low-carb he doesn't have to take extra insulin AND it is good for his cholesterol count. He's very happy with the counts and the taste. I usually don't like the splenda recipes I make for him, but I had a few of these and they were really good! I made them twice the size of normal meringues and cooked them ten minutes longer. They were too soft and getting brown on the outsides, so I wouldn't recommend this. I will make them the right size next time. btw: 1/2 Cup Splenda = 8 Tbsp = 24 tsp = 12 packets  -  25 Jun 2010  (Review from Allrecipes US | Canada)


    These aren't awful for sugar free cookie, but I can definitely taste the artificial sweetener in this. I had hoped to be able to pipe these like the ones I found in the store but it was too soft . I put mine in for an hour and left them in for a bit longer with oven off. The consistency was nice. Since I don't have health issue that require me to go sugar free, I think I'll try this again, perhaps with 1/3 sugar and 2/3 of the artificial sweetner.  -  07 Aug 2011  (Review from Allrecipes US | Canada)