Ingredients
The following ingredients have 4 Servings
- 4 egg whites, room temperature
- 6 tablespoons Swerve sweetener
- 1 teaspoon strawberry extract
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 2 tablespoons freeze dried strawberries, ground into a powder
Instruction
- Preheat oven to 250°F.
- In a large mixer bowl, add the egg whites, Swerve sweetener, cream of tarter, strawberry extract and salt. Whip until the egg whites become glossy and form peeks. You don't want them too stiff but you should be able flip the bowl over without them coming out.
- Add to a piping bag or baggie and pipe onto a parchment covered cookie sheet.
- Sprinkle the strawberry dust over the cookies and set into oven. Bake for about 18 minutes then turn down the oven temperature to 200°F. Bake for another 15 minutes then turn off the oven. Keep the cookies in there for 2 hours or until they are crisp and easily come off the parchment paper.
- Store in an airtight container.
