Low Carb Classic French Meringue
Delight in the elegance of this "Low Carb Classic French Meringue" recipe—a guilt-free twist on a timeless dessert! Made with just five simple ingredients, including fluffy egg whites and low-glycemic erythritol, this meringue is light, crisp, and irresistibly sweet without the sugar. Featuring the perfect balance of cream of tartar and a hint of vanilla, each bite melts in your mouth while boasting an airy texture that’s ideal for low-carb and keto lifestyles. With a prep time of just 20 minutes and a slow bake that guarantees a flawless finish, these delicate clouds of sweetness are perfect as a stand-alone treat or a sophisticated garnish for your favorite desserts. Elevate your snacking with this sugar-free meringue recipe that’s as beautiful as it is satisfying!
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Recipe Information
Ingredients
- 4 large Egg whites
- 180 grams Erythritol
- 0.5 teaspoon Cream of tartar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
In a large, clean mixing bowl, add the egg whites.
Using a hand mixer or stand mixer fitted with a whisk attachment, beat the egg whites on medium speed until frothy, about 2-3 minutes.
Add the cream of tartar and salt, then increase the mixer speed to medium-high.
Gradually add the erythritol, one tablespoon at a time, ensuring it fully dissolves before adding the next spoonful. This may take about 5 minutes.
Continue to beat the mixture until soft peaks form, then add the vanilla extract.
Beat until stiff, glossy peaks form, about 5 more minutes. You should be able to pull the whisk out of the mixture and see a peak that holds its shape.
Transfer the meringue mixture to a piping bag fitted with a large star tip or simply use a spoon to drop dollops onto the prepared baking sheets.
Pipe or spoon out 1.5-inch mounds of meringue onto the parchment-lined baking sheets, spacing them about an inch apart.
Bake the meringues in the preheated oven for 1.5 hours, then turn off the oven and let them cool completely in the oven for at least another hour to avoid cracks.
Carefully remove the cooled meringues from the parchment and store in an airtight container to maintain their crispness.
Nutrition Facts
Calories |
85 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 810 mg | 35% | |
| Total Carbohydrate | 184.6 g | 67% | |
| 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 | 0.2 mg | 1% | |
| Potassium | 472 mg | 10% | |
*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.
