May 7 2019 recipe & photo by Cristina Curp![Cristina Curp]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert 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.
USMetric
servingservings
Ingredients
- 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
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Making low carb simple
Instructions
- 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.