High Protein Classic French Meringue
Elevate your dessert game with this *High Protein Classic French Meringue*, a light and airy treat reimagined for those seeking a protein-packed twist. This recipe blends the traditional elegance of French meringue with the modern addition of unflavored whey protein isolate, making these delicate clouds of sweetness a guilt-free indulgence. With just six simple ingredients like egg whites, cream of tartar, and granulated sugar, this meringue achieves perfect stiff peaks and a glossy finish, offering the ideal balance of texture and flavor. Whether piped into decorative shapes or dolloped into rustic mounds, these meringues bake into crisp, melt-in-your-mouth bites that are naturally gluten-free and high in protein. Perfect as a post-workout snack or a refined accompaniment to coffee or tea, they’re easy to make, low in calories, and absolutely irresistible.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 large Egg whites
- 30 grams Whey protein isolate, unflavored
- 200 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cream of tartar
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
In a clean, dry bowl, add the egg whites, cream of tartar, and salt. Using an electric mixer, beat on medium speed until the mixture becomes frothy.
Slowly add the sugar, about 1 tablespoon at a time, ensuring it's fully dissolved before the next addition. Continue to beat until the mixture forms soft peaks.
Once soft peaks are reached, increase the mixer speed to high and beat until you achieve stiff, glossy peaks. Make sure the meringue holds its shape well when the beaters are lifted.
Sift in the whey protein isolate and add the vanilla extract. Gently fold them into the meringue with a spatula until evenly incorporated. Take care not to deflate the mixture.
Spoon or pipe the meringue onto the prepared baking sheets in equal-sized mounds, ensuring they are spaced evenly apart.
Bake the meringues in the preheated oven for 90 minutes, or until they are completely dry to the touch and can be easily lifted off the parchment paper.
Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely. This helps prevent cracking.
Once cooled, the meringues can be served as they are or stored in an airtight container for up to two weeks.
Nutrition Facts
Calories |
991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 970 mg | 42% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 201.9 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 739 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
