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, 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 either during or post baking.
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.
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, otherwise 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.
Enjoy!
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Perfectly White Sugar Free French Meringues
Ingredients
- 2 egg whites - large, room temperature and best if 2-3 days old
- 40 g Sukrin icing 'sugar' (U.S. option HERE or Swerve confectioner 'sugar' (U.S. option HERE)
- ½ tsp lemon juice
- ½ tsp vanilla extract (U.S. option HERE)
- 1/8 tsp guar gum (U.S. option HERE) or xanthan gum (U.S. option HERE)
Instructions
- pre-heat oven to 90°C static.
- place a sheet of non-stick parchment paper over an oven rack.
- using the whisk attachment of a stick blender, whip egg whites on low speed until frothy, then add lemon juice and vanilla extract; whip a few more seconds until incorporated, then add 1/2 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.2 egg whites, ½ tsp lemon juice, ½ tsp vanilla extract, 1/8 tsp guar gum, 40 g Sukrin icing 'sugar'
- transfer immediately to a large piping bag fitted with a large nozzle of your choice (I use a Caroline Crumb 1M star tip).
- slide the rack into the oven at the lowest level and bake for 60 mins, then turn oven off, jam the door slightly open with a wooden spoon and leave in situ until completely dry.
Notes
Nutrition
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Could I use Monk Fruit Powder, blitzed?? I am diabetic so I use quite a bit of Monk Fruit Powder.
Thank you
Hi Gina, I’ve not tested them with Monk Fruit, but if it has the same properties as allulose the meringues won’t crisp up like they do with erythritol. If you test it out, please report back so others can benefit from your experience with Monk Fruit. Thank you!
Silly question, perhaps, but am I supposed to turn the oven off after the 60 minutes, before I open the oven door slightly?
Yes Mia. Turn it off, jam the door slightly open and leave to cool completely. If your meringues are large, rather than bite-size, you’ll probably need longer in the oven. If they lift off easily from the paper, without sticking to it, you know they’re done. If by any chance they’re not quite baked enough and they become soft the next day, put them back on low heat to dry up for another 30 mins. When they’ve been completely dried, these meringues will stay crispy for weeks in a sealed container.