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First, turn the oven to a low temperature. Start preparing all of your ingredients which are only a sugar-free liquid sweetener and an egg white.
Using a double boiler, or as you see in the video, in my case, a cooking pot with the bowl from the kitchen machine, bring it all to boiling.
Once the ball is warm, place your liquid sweetener and egg white, and using a hand whisk, beat the egg whites until you get a white foamy consistency.
Once you get the white foamy consistency, stop the double boiling process and dry your bowl from the outside. Place it into your kitchen machine and continue to beat on a medium speed to high until you get a beautiful stiff white peak.
Prepare your piping back with a tip you prefer.
Using a piping bag with a tip, add meringue mixture to a piping bag and start piping little meringue cookies onto your parchment paper lined baking sheet. Allow the cookies to set for a minute or two. Place into the oven and bake at 90 Celsius or 195 Fahrenheit for 2 to 3 hours. Depending on which liquid sweetener you have used, your meringue cookies might get only partially dry. You can either keep baking it for longer in the oven or place them into a dehydrator to fully dry and crisp.