Keto Classic French Meringue
Delight in the airy elegance of Keto Classic French Meringue, a low-carb twist on the timeless confection. Crafted with just five simple ingredients—fluffy egg whites, a touch of vanilla, powdered erythritol for sweetness, and a hint of cream of tartar and salt—this recipe delivers all the crispness and melt-in-your-mouth magic of traditional meringues without the sugar. Whipped to perfection, these glossy, stiff peaks are then piped into charming shapes and baked low and slow to achieve their signature lightness and crunch. Perfect as a guilt-free treat, these meringues are ideal for keto dieters or anyone seeking a delicate, sugar-free dessert. Whether served alongside berries, crumbled over whipped cream, or savored straight from the jar, these keto-friendly French meringues will satisfy your sweet tooth with sophistication and simplicity.
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Recipe Information
Ingredients
- 4 large egg whites
- 100 grams powdered erythritol
- 0.25 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
In a clean, dry mixing bowl, add the egg whites. Ensure no egg yolks are present, as this will affect the meringue's ability to whip.
Begin whisking the egg whites on medium speed using a handheld mixer or stand mixer until they become foamy.
Add the cream of tartar and a pinch of salt, and continue beating until soft peaks form.
With the mixer running, gradually add the powdered erythritol, one tablespoon at a time, allowing it to fully dissolve into the egg whites.
Increase the mixer speed to high and continue beating the mixture until stiff, glossy peaks form.
Gently fold in the vanilla extract by hand, being careful not to deflate the meringue.
Transfer the meringue mixture to a piping bag fitted with a large star tip. Pipe small mounds or designs onto the prepared baking sheet, spacing them about an inch apart.
Place the baking sheet in the preheated oven and bake for 1.5 hours. Avoid opening the oven door during this time to prevent the meringues from cracking.
After baking, turn off the oven and allow the meringues to cool completely in the oven to ensure they dry out entirely, approximately 1 hour.
Once cool and crisp, store the meringues in an airtight container at room temperature to maintain their texture.
Nutrition Facts
Calories |
83 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 1.5 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 348 mg | 7% | |
*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.
