Low Fat Classic French Meringue
Light, crisp, and elegantly sweet, this Low Fat Classic French Meringue recipe is a guilt-free indulgence that’s as delicious as it is easy to make. Whipped to perfection with just four simple ingredients—egg whites, granulated sugar, a hint of cream of tartar, and fragrant vanilla extract—this recipe delivers airy meringues with a glossy finish and melt-in-your-mouth texture. Perfect for those seeking low-fat desserts or gluten-free treats, these delicate confections require minimal prep and bake low and slow for the ultimate crunchy exterior and ethereal interior. Whether you enjoy them as is or use them as a base for pavlovas and Eton mess, these meringues are a versatile delight that will impress at any gathering. Best of all, they keep beautifully for up to two weeks, making them an excellent make-ahead option for fuss-free snacking.
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Ingredients
- 4 large egg whites
- 200 grams granulated sugar
- 0.25 teaspoon cream of tartar
- 1 teaspoon vanilla extract
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 bowl, add the egg whites and cream of tartar. Begin to whisk using an electric mixer at medium speed until the mixture becomes foamy.
Step 3
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.
Step 4
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.
Step 5
Gently fold in the vanilla extract using a rubber spatula, taking care not to deflate the meringue.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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
| Serving size | (336.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 844.5 |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 219.9mg | 0% |
| Total Carbohydrate 204.1g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 201.5g | |
| Protein 14.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 9.9mg | 0% |
| Iron 0.1mg | 0% |
| Potassium 347.9mg | 0% |
Source of Calories