Sugar-Free Classic French Meringue
Delight in the light, crisp perfection of this *Sugar-Free Classic French Meringue*—a guilt-free twist on a timeless dessert. Made with just four simple ingredients—fluffy egg whites, erythritol for natural sweetness, cream of tartar for stability, and a hint of vanilla—this recipe creates cloud-like meringue cookies that are as elegant as they are easy to prepare. Perfect for those watching their sugar intake, these sugar-free treats bake to a golden hue in a low-and-slow oven, achieving their signature airy texture with minimal effort. Serve them as a delicate snack, or pair with fresh berries for a refined dessert. Whether for a special occasion or a simple indulgence, these meringues are sure to impress while keeping things light and health-conscious.
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Recipe Information
Ingredients
- 3 large Egg whites
- 0.75 cup Erythritol
- 0.25 teaspoon Cream of tartar
- 0.5 teaspoon Vanilla extract
Instructions
Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
Ensure your mixing bowl and beaters are completely clean and free of any grease to allow the egg whites to whip properly.
Separate the egg whites from the yolks, ensuring no trace of yolk remains, and place the egg whites in the clean mixing bowl.
Using an electric mixer, beat the egg whites on medium speed until they become frothy.
Add the cream of tartar to the frothy egg whites and continue to beat on medium speed until soft peaks form.
Gradually add the erythritol, one tablespoon at a time, while continuing to beat the mixture. This helps maintain the structure of the meringue.
Once all the erythritol is incorporated, increase the mixer speed to high and beat until the meringue forms stiff, glossy peaks.
Gently fold in the vanilla extract using a rubber spatula, being careful not to deflate the meringue.
Transfer the meringue to a piping bag fitted with a star tip (or use a spoon) and pipe or spoon mounds onto the prepared baking sheet, leaving some space between each mound.
Bake in the preheated oven for 90 minutes, or until the meringues are dry and easily lift off the parchment paper.
Once baked, turn off the oven and allow the meringues to cool completely inside the oven with the door slightly ajar. This prevents cracks from forming.
Store meringues in an airtight container at room temperature to keep them crisp.
Nutrition Facts
Calories |
60 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 184.9 g | 67% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 1.0 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 290 mg | 6% | |
*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.
