Keto Meringues Recipe

Keto Meringues

Original Recipe: madcreationshub.com

INGREDIENTS:

DIRECTIONS:

CONVENTIONAL METHOD

Clean a mixer bowl thoroughly with vinegar and a paper towel. Dry well.
Use an electric mixer to whisk egg whites and cream of tartar until stiff peaks form. Add sweetener 1 teaspoon at a time mixing well after each addition
Add in xanthan, vanilla, and vinegar, and mix well.
Add a few drops of color to your mixture and swirl or fold in; careful not to over-mix and lose the volume from the egg whites.

OVEN METHOD

Preheat oven to 300 degrees F. Line a large baking tray with parchment paper.
Spoon or pipe meringue onto parchment into desired shapes
Turn the oven down to 210 degrees F.
Bake for 90-110 minutes.
Turn off the oven and leave meringues to cool in the oven for 3 hours or overnight. Keep the oven door closed.

PRO-TIPS:

Use fresh room-temperature egg whites. Ensure no traces of yolk are in the eggs and fresh (and pasture-raised) are best.
Use powdered erythritol, allulose or baking blend sweetener for the keto meringues.
Do NOT use xylitol. It will result in a chewy rubbery meringue.
Store in an airtight container for up to 2 weeks. If they do go soft simply re-crisp in the oven.
Can I make this keto vegan? Yes, you can! Simply replace the egg whites with twice-drained aquafaba (the liquid part) from a can of chickpeas. Aquafaba is of negligible carbs and is the perfect egg white replacer in this recipe.
This recipe will make a lot of mini meringues. Honestly, there are no rules to the size, as the carbs and calories in a keto meringue or pavlova are negligible. With this recipe I find a little goes a long way.
Serving suggestion: cream and berries.