Can you make meringue without sugar? (+5 types)

In this article, we will answer the question “Can you make meringue without sugar?”, and how to make sugar-free meringue?

Can you make meringue without sugar?

Yes, you can make meringue without sugar. Follow the recipe below to make vanilla, almond, or lemon-flavored sugar-free meringue.

How to make sugar-free meringue?



  1. Preheat the oven at 110℃ or 230℉ for 15-20 minutes.
  2. Pour 2 egg whites into a glass or metal bowl. Whisk the eggs, first at slow speed, then gradually increasing the speed once the egg whites thicken. This will take about 2-3 minutes.
  3. Add inulin and erythritol in a separate bowl and mix well. Add this mixture into the whites, only one spoonful at a time. Whip it in the egg white at high speed.
  4. Fill the piping bag with the egg white mixture to place cookie-shaped meringue on a baking tray lined with parchment paper. Alternatively, you can place heaping teaspoons of meringue.
  5. Bake at 110 for 15 minutes on a low shelf. Then bake at 90 for 45 minutes. 
  6. When done, do not take the tray out immediately. Let it stay in the oven for at least an hour to dry out completely.


The following table shows the nutritional profile of the meringue whose recipe is given above.

Calories 1kcal
Total carbs 0.6g 
Protein 0.1g
Fiber 0.4g
Sugar 0.2g

Recipe tips 

  • The holding time in the oven depends on your oven and the size of your meringue. Larger meringues will take longer to bake than smaller ones. The time mentioned in this recipe is for meringues that have a 1-inch diameter.
  • When the meringue is warm, It will feel soft. As they lose moisture, they become crisp. If your meringue sticks to the parchment paper or baking tray, It has not dried completely.
  • You can skip the inulin and make meringue with only powdered erythritol. For this purpose, use 4.5 tbsp of erythritol or go for an erythritol mix like Swerve.


  • Instead of using vanilla extract, use ½ tsp of almond extract to make the almond-flavored meringue.
  • To make the lemon meringue, use a tsp of fresh lemon juice along with 1 tsp of lemon zest.
  • To make the chocolate meringue, dip the bottom of the baked meringue into melted dar or sugar-free chocolate.

How to get stiff peaks each time?

  • Use room temperature fresh eggs.
  • For whipping, use a glass or metal bowl instead of plastic. The bowl should be completely free from moisture and fat.
  • Do not use a hand whisk for whipping the egg whites. Use an electric mixer to get stiff peaks.
  • Start whipping the egg whites at slow sleep. Gradually increase the speed. Egg whites whipped at high speed from the beginning will have low structural integrity and will deflate easily.
  • Use 1/4 teaspoon of cream of tartar to get stiff peaks every time.

What is meringue?

Meringue is a dessert that originated in Switzerland and is made from whipping egg whites and sugar together along with other optional ingredients like lemon, vinegar, and cream of tartar to add a tangy hint to it. 

Egg whites are beaten to denature ovalbumin to the extent of getting the perfect foam. Flavors include vanilla, apple juice, or orange juice.

Other FAQs about Meringue which you may be interested in.

Does meringue have to be baked?

Can you overwhip meringue?

Types of meringue

French meringue

It is the most basic type and the home chef’s favorite. It is simply made by whipping castor sugar with egg whites to just about when soft peaks are developed.

Italian meringue

This type of meringue is made by incorporating boiling sugar syrup into lightly whipped egg whites until stiff peaks are obtained and the temperature is dropped. The high temperature involved denatures ovalbumin perfectly resulting in a very stable foam. 

Therefore, it can be used for piping and topping pies. Finish off your Baked Alaska by topping it with Italian meringue, either blow-torch it or bake it to give it a golden brown hue.

Swiss meringue

It is made by whipping the eggs with sugar over a hot water bath called a bain-marie. It is later baked to get a gummy center like a marshmallow.

Australian meringue

This one uses acid and cornflour/corn starch and is specially used to top pavlova or you can eat it alone by baking it and topping it with whipped cream, berries, chocolate, or lemon curd.

Eggless meringue

This is perfect for vegans and is made by replacing egg whites with aquafaba or potato protein.

Tips for making the perfect meringue


In this article, we answered the question “Can you make meringue without sugar?”, and how to make sugar-free meringue?


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