Low-carb meringues

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.

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
12 servingservings

Ingredients

  • 4 4 large egg whitelarge egg whites
  • 1 pinch 1 pinch salt
  • 1 tsp 1 tsp vanilla extract
  • ¾ cup 175 ml powdered erythritol

Instructions

Instructions are for 12 servings. Please modify as needed.

  1. Preheat the oven to 200°F (95°C) and line a baking sheet with parchment paper.
  2. 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.
  3. Lower the speed back to medium. Mix in the salt and vanilla.
  4. 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.
  5. Bring the speed of the mixer back up to medium high and continue mixing until stiff white peaks form.
  6. 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.
  7. Make 24 puffs and bake for 50-55 minutes until firm and lightly golden, but not browned.
  8. Remove from the oven and let them cool.

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6 comments

  1. Julie
    i made the low carb meringues but i didn’t like them. weird cooling sensation from the swerve. just weird.
    Reply: #2
  2. Richard
    Maybe it would be better with Monk Fruit, tastes more like I remember sugar tasting.
  3. Mandy
    I found the taste weird too - just way too sweet.
    Worked great smothered in double cream though! :)

    I'm wondering whether to try halving the amount of erythritol?

    Reply: #4
  4. Kristin Parker Team Diet Doctor

    I found the taste weird too - just way too sweet.
    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.

  5. Jo
    I’ve just made these and yes agree with the weird taste. I used stevia which I I had granulated and processed to make powder. Halved the amount but still too sweet.
  6. Leanna Aggers
    Just made these and the sweetness was good but the Swerve does give like a cooling sensation. I've noticed it when I use it in my coffee. Next time I'll try the monkfruit!

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