High Protein Classic French Meringue
Elevate your dessert game with this High Protein Classic French Meringue, a delightful twist on the traditional airy treat. Combining the elegance of classic French technique with the nutritional boost of unflavored whey protein isolate, this recipe delivers the perfect balance of indulgence and health-conscious eating. Whisked to glossy, stiff peaks and gently folded with a hint of vanilla, these meringues are baked to perfection—crispy on the outside, light and fluffy on the inside. Ideal for anyone looking for a high-protein, gluten-free dessert, this recipe is as easy to make as it is impressive to serve. Whether you use them to top parfaits, layer in pavlovas, or simply enjoy as a guilt-free snack, these meringues will become a go-to favorite for fitness enthusiasts and dessert lovers alike.
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Ingredients
- 6 large Egg whites
- 30 grams Whey protein isolate, unflavored
- 200 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cream of tartar
- 0.25 teaspoon Salt
Directions
Step 1
Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.
Step 2
In a clean, dry bowl, add the egg whites, cream of tartar, and salt. Using an electric mixer, beat on medium speed until the mixture becomes frothy.
Step 3
Slowly add the sugar, about 1 tablespoon at a time, ensuring it's fully dissolved before the next addition. Continue to beat until the mixture forms soft peaks.
Step 4
Once soft peaks are reached, increase the mixer speed to high and beat until you achieve stiff, glossy peaks. Make sure the meringue holds its shape well when the beaters are lifted.
Step 5
Sift in the whey protein isolate and add the vanilla extract. Gently fold them into the meringue with a spatula until evenly incorporated. Take care not to deflate the mixture.
Step 6
Spoon or pipe the meringue onto the prepared baking sheets in equal-sized mounds, ensuring they are spaced evenly apart.
Step 7
Bake the meringues in the preheated oven for 90 minutes, or until they are completely dry to the touch and can be easily lifted off the parchment paper.
Step 8
Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely. This helps prevent cracking.
Step 9
Once cooled, the meringues can be served as they are or stored in an airtight container for up to two weeks.
Nutrition Facts
| Serving size | (435.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 990.7 |
| Total Fat 0.5g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 5mg | 0% |
| Sodium 969.9mg | 0% |
| Total Carbohydrate 207.1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 201.9g | |
| Protein 46.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 114.6mg | 0% |
| Iron 0.3mg | 0% |
| Potassium 739.2mg | 0% |
Source of Calories