Keto meringue

To enjoy meringue on a keto diet, you need to replace sugar or powdered sugar with erythritol, a sweetener available in supermarkets or online. Be sure to beat the whites thoroughly!

Ingredients

• Chicken egg white - 2 Pieces
• Erythritol - 5 Teaspoons
• Salt - 1 Pinch
• Yellow food coloring - 1 Pinch (optional)

Directions

1. Carefully separate the whites of the chicken eggs from the yolks by breaking the eggs into the bowl of a mixer or food processor. Remember that the container must be dry, as well as the whisk or mixer blades, and the yolks must not get into the whites, otherwise they will not beat!
2. Add a pinch of salt and beat for about 3-4 minutes. Then start adding 1 tsp each. into the mass, without stopping to beat. When you add all the sweetener to the protein cream, turn off the equipment and preheat the oven to 80 degrees. The cream will stick to the whisk.
3. Pour food coloring into the bowl - this is optional. Stir gently to color the mass. Place the protein cream in a cooking syringe or pouch, place it on oiled parchment paper or on a silicone meringue mat.
4. Place the baking sheet with the blanks in the oven at the very top and dry the dessert for about 1.5-2 hours without increasing the temperature or closing the appliance door. Leave the door ajar. Check the treat every 20 minutes to make sure it doesn't get baked. It is very important to finish drying the meringue, otherwise you will not be able to remove it from the paper or mat!
5. The finished keto meringue will be crispy, brittle and insanely delicious.
6. Let the meringue cool, put it on a plate and serve with tea and coffee.