Best Keto meringue

Keto 318 Last Update: Jul 21, 2021 Created: Jul 21, 2021 0 0 0
Best Keto meringue
  • Serves: 20 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Keto vanilla meringues are a great alternative to sugar-sweetened desserts when sweets are needed. The meringue is crispy on the outside and soft on the inside. This recipe has a long chilling time, so cook the meringue overnight or the day in advance. Pay attention to baking times as this is critical to the quality of the meringue.

Ingredients

Directions

  1. Preheat oven to 90 degrees Celsius and line a large baking sheet with parchment paper. Whisk the egg whites and tartar in a mixer until stiff peaks are obtained. Leave this in the mixer.
  2. In a small saucepan over low heat, melt the sweetener (3 teaspoons) until runny. Add the vanilla as soon as the stevia is melted. Don't overcook the sweetener, this step should take 10-15 seconds.
  3. Turn mixer to low speed and gently pour in hot sweetener. After pouring, beat the meringue on high speed for about 10 seconds, until the sweetener is completely mixed and the meringue is slightly glossy.
  4. Fill a piping bag or zip bag with meringue. Cut off the corner of the bag to squeeze out the meringue. Squeeze the meringue directly onto a baking sheet. The size of the meringue is about 4 cm. You should get about 40 meringues.
  5. Place the meringue immediately in the preheated oven. Bake for 30 minutes. Then turn off the oven, but do not open the oven door or remove the meringue. Leave the meringue in a sealed oven to dry overnight (or at least 12 hours).
  6. After this time, the meringues should be crispy and fluffy. They are very delicate and fragile, so you need to carefully remove them from the parchment paper.

Best Keto meringue



  • Serves: 20 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Keto vanilla meringues are a great alternative to sugar-sweetened desserts when sweets are needed. The meringue is crispy on the outside and soft on the inside. This recipe has a long chilling time, so cook the meringue overnight or the day in advance. Pay attention to baking times as this is critical to the quality of the meringue.

Ingredients

Directions

  1. Preheat oven to 90 degrees Celsius and line a large baking sheet with parchment paper. Whisk the egg whites and tartar in a mixer until stiff peaks are obtained. Leave this in the mixer.
  2. In a small saucepan over low heat, melt the sweetener (3 teaspoons) until runny. Add the vanilla as soon as the stevia is melted. Don't overcook the sweetener, this step should take 10-15 seconds.
  3. Turn mixer to low speed and gently pour in hot sweetener. After pouring, beat the meringue on high speed for about 10 seconds, until the sweetener is completely mixed and the meringue is slightly glossy.
  4. Fill a piping bag or zip bag with meringue. Cut off the corner of the bag to squeeze out the meringue. Squeeze the meringue directly onto a baking sheet. The size of the meringue is about 4 cm. You should get about 40 meringues.
  5. Place the meringue immediately in the preheated oven. Bake for 30 minutes. Then turn off the oven, but do not open the oven door or remove the meringue. Leave the meringue in a sealed oven to dry overnight (or at least 12 hours).
  6. After this time, the meringues should be crispy and fluffy. They are very delicate and fragile, so you need to carefully remove them from the parchment paper.

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