Keto Classic French Meringue
Indulge in a guilt-free treat with this Keto Classic French Meringue recipe—a low-carb twist on a timeless dessert! Made with whipped egg whites, powdered erythritol, and a hint of vanilla, these airy, melt-in-your-mouth confections offer a delightfully crisp texture perfect for satisfying your sweet tooth on a ketogenic diet. This sugar-free version retains all the elegance and simplicity of traditional French meringues while swapping out high-carb ingredients for keto-friendly alternatives. With just 15 minutes of prep time and a slow bake to achieve the perfect crispness, this recipe yields 24 stunning meringues that can be served as a light dessert or paired with coffee or keto ice cream. Whether you're hosting a dinner party or looking for a snack that won't break your carb count, these keto-friendly meringues are sure to impress!
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Ingredients
- 4 large egg whites
- 100 grams powdered erythritol
- 0.25 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 pinch salt
Directions
Step 1
Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
Step 2
In a clean, dry mixing bowl, add the egg whites. Ensure no egg yolks are present, as this will affect the meringue's ability to whip.
Step 3
Begin whisking the egg whites on medium speed using a handheld mixer or stand mixer until they become foamy.
Step 4
Add the cream of tartar and a pinch of salt, and continue beating until soft peaks form.
Step 5
With the mixer running, gradually add the powdered erythritol, one tablespoon at a time, allowing it to fully dissolve into the egg whites.
Step 6
Increase the mixer speed to high and continue beating the mixture until stiff, glossy peaks form.
Step 7
Gently fold in the vanilla extract by hand, being careful not to deflate the meringue.
Step 8
Transfer the meringue mixture to a piping bag fitted with a large star tip. Pipe small mounds or designs onto the prepared baking sheet, spacing them about an inch apart.
Step 9
Place the baking sheet in the preheated oven and bake for 1.5 hours. Avoid opening the oven door during this time to prevent the meringues from cracking.
Step 10
After baking, turn off the oven and allow the meringues to cool completely in the oven to ensure they dry out entirely, approximately 1 hour.
Step 11
Once cool and crisp, store the meringues in an airtight container at room temperature to maintain their texture.
Nutrition Facts
| Serving size | (237.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 82.8 |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 359.5mg | 0% |
| Total Carbohydrate 104.1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 1.5g | |
| Protein 14.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 9.9mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 347.9mg | 0% |
Source of Calories