Keto Meringue Sandwiches
Servings: 4
Way more substantial than meringues on their own, this is an effortless and delicious dessert.
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Ingredients
- 2 large egg whites (room temperature) U.S. = extra large
- few drops fresh lemon juice
- 40 g icing sweetener (U.S. option HERE)
- ⅛ tsp xanthan gum (U.S. option HERE)
- 40 g chocolate chips (U.S. option HERE)
- 12 g cacao butter drops (U.S. option HERE)
- 70 g double cream
- 35 g mascarpone
- 1 tsp icing sweetener (U.S. option HERE)
- 5 drops vanilla custard flavouring (U.S. option HERE)
Instructions
- using an upside-down glass or cookie cutter, draw 8 x 9cm/3.5” circles on a sheet of non-stick baking paper.
- set aside an oven rack and pre-heat oven to
100 °C. - mix icing sweetener with xanthan gum.40 g icing sweetener, ⅛ tsp xanthan gum
- with your electric whisk, whip egg whites and lemon juice until you obtain a fluffy cloud with stiff peaks, then add sweetener/xanthan mix 1/3 at a time and continue to whip to a glossy, stiff consistency.2 large egg whites (room temperature), few drops fresh lemon juice
- fit a 1M star nozzle inside a large piping bag and fill with the meringue.
- pipe over your drawn circles starting from the centre and working outwards - build the meringues up in layers, but keep them fairly flat, not piled on high; slide the paper over your oven rack.
- bake for 2 hours - at 90 minutes, if they’re starting to brown, turn the temperature down to 90°C.
- remove form oven and let the meringues cool, then carefully peel away the baking paper and lay them upside down (flat side up) over a chipping board or dish.
- using a double boiler, melt cacao butter and chocolate - if using 100% chocolate, you may wish to add 1 tsp icing sweetener.40 g chocolate chips, 12 g cacao butter drops
- drizzle the melted chocolate over the meringues and place in the fridge to solidify.
- whip double cream, add mascarpone, sweetener and vanilla custard drops, and whip again to obtain a stiff Chantilly.70 g double cream, 35 g mascarpone, 1 tsp icing sweetener, 5 drops vanilla custard flavouring
- spread the Chantilly cream over 4 meringues, then top with the other 4 to create sandwiches.
- keep refrigerated.
Notes
You could melt extra chocolate to drizzle over the tops for presentation purposes, but I don’t because I prefer to be able to hold the sandwiches without getting chocolate-smeared fingers.
If you’re a coffee lover, you could swap the vanilla for 10-15g of strong, fridge-cold coffee.
Use Metric Scales to weigh your ingredients accurately:
Food Scales UK
Food Scales U.S.
Nutrition
Serving: 1 | Calories: 192kcal | Carbohydrates: 1.25g | Protein: 5.5g | Fat: 18.5g
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