Blueberry Lemon Meringue Cookie

Ingredients

• 2 Wasa crackers
• 1 serving Grissini (breadsticks)
• 1 egg yolk (from the 9 eggs)
• 2 packets powdered Stevia
• ½ tsp lemon zest
• Cinnamon (a sprinkle)

• 9 eggs, separated (you’ll use all 9 whites, and 1 yolk)
• Zest of ½ lemon
• ½ tsp fresh lemon juice
• Liquid stevia (to taste)

• ½ cup blueberries (about 4–5 per cookie)

• Extra cinnamon for sprinkling after baking

Preparation

1. Make the Crunchy Carb “Breadcrumbs”

1. Place the Wasa crackers and Grissini in a blender.
2. Blend until they become a fine breadcrumb texture.
3. Pour the crumbs into a bowl and set aside.

2. Prepare the Egg White Mixture

1. Separate all 9 eggs, placing whites into the blender.
2. Add:
   • Zest of ½ a lemon
   • ½ teaspoon fresh lemon juice
   • Liquid stevia to taste
3. Blend until the whites are thick, frothy, and airy (soft-meringue consistency).

3. Make the Cookie Dough

1. To the bowl of breadcrumbs, add:
   • 1 egg yolk
   • 2 packets powdered Stevia
   • A sprinkle of cinnamon
   • ½ teaspoon lemon zest
   • 6 tablespoons of the egg-white mixture
2. Mix thoroughly until a soft dough forms.
3. Divide into 6 equal portions and place them on a cookie sheet.
4. Press each portion down into a 2-inch cookie shape.

4. Add Blueberries & Meringue Topping

1. Divide the ½ cup blueberries into 6 equal groups (about 4–5 berries each).
2. Place the blueberries on top of each cookie.
3. Spoon about 2 tablespoons of the egg-white mixture over each blueberry-topped cookie.

5. Make Extra Meringue Wafers

1. On the same cookie sheet, spoon 2 tablespoons at a time of the remaining egg-white mixture to create small meringue wafers.
   • These are “bonus” crunchy snacks.

6. Bake

1. Bake at 300°F for 30–35 minutes, until lightly golden and set. (keep an eye on them)
2. Allow cookies to cool completely.
3. Sprinkle a little extra cinnamon if desired.

Optional Ideas

• One serving = 2 blueberry cookies + 2–3 meringue wafers
  • Counts as one crunchy carb