Low-Carb & Keto Meringues

by KetoDietApp.com

Step 1Preheat the oven to low, 135 °C/ 275 °F. Crack the eggs and separate the egg whites from the egg yolks. Place the egg whites into a large clean bowl or a mixer.
You can use the leftover egg yolks for making Mayonnaise, Hollandaise, Smoothies or Keto Coffee.

Step 2Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar (or apple cider vinegar).

Step 3Add the powdered Erythritol, a tablespoon at a time, and vanilla powder or extract.

Step 4Keep beating until they reach a stiff-peak and glossy stage.

Step 5Spoon the mixture on a tray lined with parchment paper or a non-stick mat and place in the oven in the middle section. Bake at 135 °C/ 275 °F for 15 minutes. Then, turn the temperature down to 100 °C/ 210 °F and cook for another hour. After 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.

Step 6When the oven cools down completely, remove the meringues and place in an airtight container. Store at room temperature until ready to be used in a recipe.