Perfectly White Sugar Free French Meringues that are ZERO CARBS, hold their shape and don’t taste sickly sweet.
You can make nests to fill with anything you like. Or individual meringues. Or small bites that you can then use to decorate a dessert. You can add a touch of colour or leave them plain. You can incorporate flavourings, or go for classic vanilla.
My failproof method is super quick, super easy and does NOT necessitate a food processor. Your keto meringues will never disappoint again.
How To Make Perfectly White Sugar Free French Meringues
1: Egg whites must be room temperature.
2: If your electric whisk doesn’t allow you to set a low speed, it won’t do. I use the whisk attachment of my stick blender (U.S. option HERE), starting on minimum and increasing when it’s time to. Many electric whisks – the types with 2 rotating balloon whisks – are too fast for meringues success. If you start whipping albumen at high speed, too much air gets trapped in the structure and will cause the meringues to deflate.
This is often the cause of sugar-free French meringue failure. It is an unstable mixture anyway, and without real sugar the structure weakens further. If, on top of that, too much air is injected, it is more likely to collapse. Slow speed at the start, medium speed later is what you want. If you have a food processor, great, you can easily adjust the speed as you progress. I don’t own one anymore (hate the poxy things).
3: Incorporating ‘sugar’ at the right time, and gradually, is imperative.
4: Unless you want yellow or brown-ish meringues, do not use alternative sweeteners. They all burn at different rates and at different temperatures (allulose is a definite no for meringues). They also trap moisture variably, so you may end up with wet/sticky meringues, instead of crisp, crumbly ones.
5: Place your oven rack on the lowest level, or your meringues won’t stay white.
6) You will notice that the recipe mentions whipping for seconds at a time, rather than minutes. That’s because by using a powdered sweetener, instead of granulated sugar, you reach the correct meringue consistency a lot faster. Resist the urge to continue whipping beyond the point described in the recipe, or you’ll ruin the structure and your meringues will collapse in the oven. Follow my recipe to a T and you’ll be a happy bunny.
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- Yield: 28
- Serving: 1/28
- Calories: 1
- Fat: 0g
- Net Carbs: 0g
- Protein: 0.25g
- pre-heat oven to 90°C static.
- place a sheet of non-stick parchment paper over an oven rack; if you’re intending to pipe nests, draw 6-8 circles of the size you choose (8-10cm ⌀) for a more consistent result.
- after whipping egg whites on low speed until frothy (I use the whisk attachment of my stick blender - U.S. option HERE), add lemon juice/ACV and vanilla extract; whip a few more seconds until incorporated, then add ½ the icing sugar and guar gum/xanthan gum; whip on medium speed for 8-10 seconds, then add the remaining icing ’sugar’; continue whipping until the mixture is glossy, dense, and the balloon whisk leaves clear trails behind - the mixture should hold its shape when lifted.
- transfer immediately to a large piping bag fitted with a large nozzle of your choice (I use a Caroline Crumb 1M star tip) - U.S. option HERE)
- for meringue nests, pipe concentric rounds over your drawn circles, piping two or more rings around the edge to form a nest; for meringue bites, pipe individual swirls of a size you like.
- slide the rack into the oven at the lowest level and bake for 60 mins, then open oven door slightly and jam a wooden spoon between door and oven frame to keep it ajar; leave in situ until completely dry.
You can make your own icing 'sugar' - click HERE for instructions.
Instead of lemon juice, you can use ACV (U.S. option HERE) but the meringues won't be as white.
You’ll obtain 28 meringue bites of 3-4cm ⌀, or 8 nests of 8-9cm ⌀.
The meringues will last for ages and stay crisp in a sealed container kept at room temperature.
Nutrition box shows macros for 1 meringue when making 28.
If you create 8 nests, the nutrition for 1 is as follows: Kcals 4; F 0.01g; TC 0.06g; f 0g; NC 0.06g; P 0.9g.
The whole batch nutrition is as follows: Macros: Kcals 34; F 0.11g; TC 0.48g; f 0g; NC 0.48g; P 7.19g.
The only way to ensure accurate measurement of ingredients is with Metric Kitchen Scales (U.S. option HERE).