Low Fat Classic French Meringue
Indulge in the delicate simplicity of this Low Fat Classic French Meringue recipe, where elegance meets guilt-free satisfaction. Made with just four basic ingredients—whisked egg whites, granulated sugar, cream of tartar, and fragrant vanilla extract—these airy delights are a perfect balance of crisp texture and melt-in-your-mouth sweetness. With no added fats and naturally gluten-free, this recipe is ideal for light desserts, party platters, or a sophisticated snack. Following traditional French techniques, the meringues are oven-dried slowly to achieve their signature crunch and glossy peaks while remaining surprisingly easy to prepare. Whether piped into intricate shapes or dolloped with rustic charm, these meringues are a versatile treat that’s sure to impress. Perfect for low-fat baking enthusiasts, this recipe delivers timeless flavor in every delicate bite!
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Recipe Information
Ingredients
- 4 large egg whites
- 200 grams granulated sugar
- 0.25 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
In a clean, dry bowl, add the egg whites and cream of tartar. Begin to whisk using an electric mixer at medium speed until the mixture becomes foamy.
Gradually add the granulated sugar to the foamy egg whites, one tablespoon at a time, while continuing to mix at medium-high speed. Ensure each addition is fully incorporated and the sugar begins to dissolve before adding the next tablespoon.
Once all the sugar has been incorporated, continue beating the meringue at high speed until stiff, glossy peaks form and the sugar is completely dissolved. You can test this by rubbing a small amount of the mixture between your fingers; if it feels grainy, continue mixing.
Gently fold in the vanilla extract using a rubber spatula, taking care not to deflate the meringue.
Using a spoon or a piping bag fitted with a tip, dollop or pipe the meringue onto the prepared baking sheet, leaving some space between each mound.
Place the baking sheet in the preheated oven and bake the meringues for 1.5 hours. Do not open the oven door during this time, as it can cause the meringues to collapse.
After 1.5 hours, turn off the oven and allow the meringues to cool completely within the oven. This can take an additional hour or two, but helps to ensure the meringues dry out fully and achieve a crisp texture.
Once cool, the meringues should easily lift off the parchment paper. Store them in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 204.1 g | 74% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 201.5 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.
