Step 1

Pre-heat oven to 105°C (221°F).

Step 2

Place egg whites into a medium bowl or the bowl of a stand mixer. Whisk the egg whites until they begin to start foaming, about 2 minutes with an electric hand mixer.

Step 3

Add in the lemon juice and continue to whisk until the whites begin to increase in volume and become really frothy, about 2 minutes with an electric hand mixer.

Step 4

Sprinkle in the powdered sweetener, I recommend adding 1 heaped teaspoon at a time and whisking continuously. Once the egg whites start to look silky and all of the sweetener has been aded, whisk in the vanilla extract. The meringue is ready when it is super fluffy and forms stable peaks.

Step 5

Add a small amount of the meringue on the corners of your baking tray so the parchment paper will stick and create a stable base to pipe the meringue onto.

Step 6

Transfer the meringue to a piping bag fit with a nozzle and pipe the meringues onto the parchment paper. Leave roughly 1/2 an inch of space between the cookies. You should be able to make roughly 45 medium-sized cookies.

Step 7

Bake the meringue cookies for 45 minutes. Turn the oven off and let the cookies sit in the oven for another hour with the door closed. They are ready when you can easily remove them from the parchment paper, they should feel firm but light and airy.