Low carb meringues
These crispy white treats are traditionally made of egg whites and sugar. We swapped the sugar for erythritol, making these crunchy bites the ideal low carb dessert! We added a hint of vanilla for a beautiful golden hue and delicate flavor.
- 4 4 egg whiteegg whites
- 1 pinch 1 pinch salt
- 1 tsp 1 tsp vanilla extract
- ¾ cup (31⁄3 oz.) 180 ml (95 g) powdered erythritol
This recipe has been added to the shopping list.
Making low carb simple
- Preheat the oven to 200°F (95°C) and line a baking sheet with parchment paper.
- Beat the egg whites with the whisk attachment of your stand mixer, on medium speed for 3 minutes, then bring the speed up to medium high until soft white peaks form.
- Lower the speed back to medium. Mix in the salt and vanilla.
- Add the powdered sweetener 1 tablespoons at a time until it’s all incorporated. You will have to stop once or twice and scrape the sides down with a spatula.
- Bring the speed of the mixer back up to medium high and continue mixing until stiff white peaks form.
- To make the meringues, you can just add dollops of the sweet egg mixture to the sheet pan, but for pretty little puffs, using a piping bag or a plastic bag with the tip cut off.
- Make 24 puffs and bake for 50-55 minutes until firm and lightly golden, but not browned.
- Remove from the oven and let them cool.
Worked great smothered in double cream though! :)
I'm wondering whether to try halving the amount of erythritol?
You can definitely use less sweetener. You can also double check your brand of sweetener as it may be sweeter than a 1:1 sweetness ratio with sugar.
I tried Sukrin powdered (erythritol & stevia mix) 15g with 5g inulin to 1 egg white. I found this to be good sweetness wise, but it still had a cooling sensation. I might try stevia glycerite with insulin next.
Would be interested to hear how others got on with monk fruit as an alternative.
This is a great recipe to use up those spare egg whites from making homemade Mayo 😊 Thanks DD once again for the inspiration.
Many people find they like to reduce the sweeteners a bit. It's truly a personal preference.
I am not sure if it helps to mention that if you're cooking in Celsius, it should be 95 and not 200 degrees.