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Sugarless Meringue Cookie

hayden

Hi all, I am attempting to make a savory meringue cookie. I've so far come up with two options, neither of which fully meet my requirements. The first is to make a standard meringue, and then use an additive like super envision to cancel out the sweetness of the sugar. The only issue with this option is that super envision is nearly impossible to get ahold of.

My second option is to leave out the sugar and rely on some other stabilizing agent, such as agar, xanthan gum, etc. My only worry is that I'll end up with something that is more of a marshmallow, without the crunch or snap of a meringue cookie.

Any suggestions as to an ingredient or method that could get me a meringue cookie without it being sweet?

Thanks

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Chris_Young_80640

Isomalt won't work? Too Sweet?

I suggest you look for maltodextrin, something with a DE number between 19 and 25. You can use this much like sugar, but it isn't sweet at all. I believe the Texturas Malto product would be the easiest way to find maltodextrin.

hayden

Yep, isomalt is a little too sweet. We're looking for something that has almost no detectable sweetness.

I tried doing some maltodextrin, but since it has nowhere near the same density of sucrose, I was guessing at how much to put in, and it obviously wasn't correct. The meringues were certainly crunchy. They turned to powder the I touched them.

Any advice on scaling the maltodextrin? I was thinking of trying a malt syrup instead, but I don't know if I should try making it with the maltodextrin I have or ordering some.

Thanks.

Chris_Young_80640

@Hayden Malt syrup is not the same as maltodextrine.

Offhand, I can't say how much to back off the maltodextrine, but I would try 20% less plus 1% glycerine to help things from getting too dry.