Low-Carb Chocolate Meringues

Step 1Preheat the oven to low 135 °C/ 275 °F (conventional), 115 °C/ 240 °F (fan assisted).

Step 2Crack the eggs and separate the egg whites from the egg yolks. Place the egg whites into a large clean bowl or a mixer.

Step 3Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy.

Step 4Then, add the cream of tartar (or apple cider vinegar). Mix the powdered Erythritol with the cacao and the vanilla powder, and mix until combined. Slowly add this, a tablespoon at a time.

Step 5Keep beating until they reach a stiff-peak and glossy stage.

Step 6Spoon the mixture on a tray lined with parchment paper or a nonstick mat and place in the oven in the middle section.

Step 7Bake at 135 °C/ 275 °F (conventional), 115 °C/ 240 °F (fan assisted) for 15 minutes. Then, turn the temperature down to 100 °C/ 210 °F and cook for another hour.

Step 8After an hour, turn the oven off and keep the meringues in for another 1-2 hours. This will help the meringues dehydrate and get crispy. When the oven cools down completely, remove the meringues.

Step 9Melt the chocolate in a small saucepan over very low heat. Drizzle the chocolate over the top of the meringues using the back of a small teaspoon.

Step 10Once the chocolate sets, place the meringues in an airtight container.

Step 11Store at room temperature up to a week.