It's surprisingly easy to make crispy sweet meringues without sugar. Compared to the original meringue recipe that calls for 6 egg whites and 250 g of sugar, I only used a small amount of natural low-carb sweetener which resulted in light, airy and crispy texture - don't expect them to be as dense as regular meringues. Depending on the recipe you are planning to use them for, you can make several small or one large meringue - just perfect for a summer berry Pavlova or Eton Mess!
Apart from different sizes, meringues can be baked in to different ways. You can either bake them until light and crispy or soft and "marshmallowy". It depends on the recipe. In this recipe, I made them crispy. However, if you want to use the meringue in a Raspberry or Strawberry Meringue Pie, you should only bake it until the inside is just set and the outside lightly browned. I even created a more traditional version, Lemon Meringue Tartlets for my cookbook so don't forget to check it out :-)
Nutritional values (per serving, 4 meringues)
|of which Saturated||0||grams|
|Magnesium and potassium||trace|
Macronutrient ratio: Calories from carbs (26.4%), protein (71.1%), fat (2.5%)
Ingredients (makes ~ 24 meringues)
If making soft meringue for pie topping, you may want to follow the recipe instead - it's slightly different and more suitable for a soft meringue. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- Preheat 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.
- Start 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).
- Add the powdered Erythritol, a tablespoon at a time, and vanilla powder or extract.
- Keep beating until they reach a stiff-peak and glossy stage.
- Spoon 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.
- When 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.
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