I was making a Hollandaise sauce for eggs Benedict but loathed to waste the egg whites. It’s so easy to whip up a batch of meringues, that it’s almost stupid not to when this situation comes up. They’re a light treat, crispy outside and chewy inside, that are lovely on their own or as a topping to another dessert.
Keto Meringues
Ingredients:
- 4 large egg whites, at room temperature
- 2 tablespoons Lakanto granulated monk fruit sweetener
- 2 tablespoons Lakanto granulated monk fruit sweetener, powdered in a spice/coffee grinder
Directions:
Preheat your oven to 215F. Line 2 baking sheets with silicon mats or parchment paper.
Tip egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric mixer until the mixture fluffy and stands up in stiff peaks when the blades are lifted.
Turn the speed up and start to add the granulated sweetener, one teaspoonful at a time. Continue beating for 3-4 seconds between each addition. Adding the sweetener slowly at this stage helps prevent the meringue from weeping later. Take care not to over-beat. You want to get the mixture thick and glossy.
Sift ⅓ of the of the powdered sweetener over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time taking care not to over-mix. The mixture should look smooth and billowy.
Scoop up a heaping teaspoon of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or drop them in rough rounds, if you prefer.
Bake in preheated oven for 1¼ hours or until the meringues sound crisp when tapped underneath and are a pale coffee colour.
Allow to cool on the trays or a cooling rack. Meringues will keep in an airtight container for up to 2 weeks, or frozen for a month.
Did you make this keto meringues recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
