Paleo Classic French Meringue
Delicate, crisp, and naturally sweetened, Paleo Classic French Meringue is a refined twist on the traditional dessert that’s perfect for a health-conscious lifestyle. Made with just four simple ingredients—egg whites, coconut sugar, vanilla extract, and a hint of lemon juice—this meringue recipe beautifully balances sophistication and paleo-friendly indulgence. Whipped to glossy stiff peaks and baked to airy perfection, these light-as-a-cloud treats are a guilt-free delight suitable for a variety of diets. With its long shelf life and easy preparation, Paleo Classic French Meringue is ideal for holiday gatherings or as a charming snack served alongside coffee or tea. Whether you're craving something elegantly sweet or looking for a gluten-free dessert option, this timeless recipe delivers both flavor and versatility in every bite.
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Recipe Information
Ingredients
- 4 large egg whites
- 150 grams coconut sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon lemon juice
Instructions
Preheat your oven to 225°F (approximately 110°C) and line a baking sheet with parchment paper.
In a stand mixer, or using a handheld electric mixer, beat the egg whites on medium speed until they become frothy.
Add the lemon juice to the frothy egg whites; this will help stabilize the meringue.
Gradually increase the speed to high and continue to beat the egg whites until they form soft peaks.
Add the coconut sugar one tablespoon at a time, allowing each addition to fully incorporate before adding the next. This process can take about 8 to 10 minutes.
Once all the sugar is added, continue to beat the mixture until it reaches stiff peaks and the meringue is glossy.
Gently fold in the vanilla extract with a spatula, being careful not to deflate the meringue.
Using a piping bag or a spoon, dollop the meringue onto the prepared baking sheet, leaving about an inch of space between each mound.
Place the baking sheet in the preheated oven and bake for 90 minutes, or until the meringues are crisp and firm to the touch.
Once baked, turn off the oven but leave the meringues inside to cool completely for a few hours or overnight. This ensures they will remain dry and crisp.
Carefully remove the meringues from the baking sheet and store them in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% 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 | 153.8 g | 56% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 151.5 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 10 mg | 1% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 227 mg | 5% | |
*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.
