Paleo Classic French Meringue
Indulge in the delicate elegance of a *Paleo Classic French Meringue*, a timeless treat reimagined for a healthier lifestyle. This recipe swaps traditional refined sugar for coconut sugar, lending a subtle caramel undertone to the airy, melt-in-your-mouth meringues. With just four wholesome ingredients—egg whites, coconut sugar, vanilla extract, and a splash of lemon juice—this paleo-friendly dessert is naturally gluten-free, refined sugar-free, and irresistibly light. Achieving the perfect glossy, stiff peaks is made simple with step-by-step guidance, and the slow baking process ensures a crisp, golden exterior with an ethereal interior. Perfect for holiday platters, afternoon tea, or guilt-free snacking, these meringues are as beautiful as they are delicious. Be sure to pair this airy confection with fresh berries or a dollop of coconut cream for a truly paleo-friendly delight!
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Ingredients
- 4 large egg whites
- 150 grams coconut sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon lemon juice
Directions
Step 1
Preheat your oven to 225°F (approximately 110°C) and line a baking sheet with parchment paper.
Step 2
In a stand mixer, or using a handheld electric mixer, beat the egg whites on medium speed until they become frothy.
Step 3
Add the lemon juice to the frothy egg whites; this will help stabilize the meringue.
Step 4
Gradually increase the speed to high and continue to beat the egg whites until they form soft peaks.
Step 5
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.
Step 6
Once all the sugar is added, continue to beat the mixture until it reaches stiff peaks and the meringue is glossy.
Step 7
Gently fold in the vanilla extract with a spatula, being careful not to deflate the meringue.
Step 8
Using a piping bag or a spoon, dollop the meringue onto the prepared baking sheet, leaving about an inch of space between each mound.
Step 9
Place the baking sheet in the preheated oven and bake for 90 minutes, or until the meringues are crisp and firm to the touch.
Step 10
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.
Step 11
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
| Serving size | (288.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 643.7 |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 219.5mg | 0% |
| Total Carbohydrate 153.8g | 0% |
| Dietary Fiber 0.0g | 0% |
| Total Sugars 151.5g | |
| Protein 14.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 10.0mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 226.7mg | 0% |
Source of Calories