These little meringues have been giving me life the last couple days of this quarantine.
And when I took a survey in my Insta stories about posting the recipe it was almost unanimous…yes please!
I wanted a sweet treat and threw these together with stuff I had on hand. My first batch looked like weird lumpy biscuits but tasted amazing.
Meringues are nothing but egg white and some sweetener…so if you go with monkfruit to keep things low carb there is pretty much nothing to these. Perfect little keto treat!
They’re just delicious magical little puffs of air that melt in your mouth and take the edge off a sweet tooth.
Here’s how I made them…traditional recipes call for some cream of tartar. If you have some on hand you can add a pinch but I did not and they turned out just fine.
meringues
2 egg whites
2-3 TB of monk fruit sweetener
1/2 tsp vanilla extract
Whip the egg whites on high until stiff peaks form. I used my Kitchenaid stand mixer and it just took a few minutes.
When they are partially whipped, slow the mixer almost all the way down and slowly blend in sweetener and vanilla, then go back to high speed.
Use two spoons to form little mounds on a parchment lined baking sheet. I usually make 12 from two egg whites.
Bake at 200 for an hour on middle rack. Wait till they are thoroughly cooled before carefully peeling from parchment paper. Enjoy!
Let me know if you love these as much as I do…I’m pretty much addicted right now!
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