Sugar Free Cookie Meringues - Nigella Merookies
Servings: 12 cookies
My ketofied version of Nigella's Merookies from the Christmas 2017 episode of "At My Table".
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Ingredients
- 2 egg whites - large
- 1 pinch fine himalayan pink salt
- 4 TBSP Sukrin icing 'sugar'
- ½ tsp vanilla extract
- ¼ tsp guar gum
- 1 tsp ACV
- 70 g unsalted pistachio nuts
- 50 g Montezuma's 100% Absolute Black Chocolate
- 20 g sugar free milk chocolate
Instructions
- chop pistachio nuts and chocolate, and set aside.70 g unsalted pistachio nuts, 50 g Montezuma's 100% Absolute Black Chocolate, 20 g sugar free milk chocolate
- pre-heat oven to 120°C static.
- whip egg whites and salt until soft peaks form, then add guar gum, ACV and vanilla extract.2 egg whites, ½ tsp vanilla extract, ¼ tsp guar gum, 1 tsp ACV, 1 pinch fine himalayan pink salt
- continue to whisk as you incorporate icing 'sugar' one TBSP at a time, until you end up with a stiff foam.4 TBSP Sukrin icing 'sugar'
- fold 50g chopped pistachios and all the chopped chocolate into the meringue mixture.70 g unsalted pistachio nuts
- spoon 12 equal mounds (about 4-5cm diameter) onto an oven rack lined with parchment paper.
- sprinkle remaining pistachio crumbs over mounds.
- bake on lowest level for 40-45 mins or until dry to the touch.
- turn heat off, open oven door slightly and let the meringues dry out for another 90 mins.
Notes
Store in air tight container at room temperature.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately.
Nutrition
Serving: 1 | Calories: 70kcal | Carbohydrates: 1g | Protein: 2.5g | Fat: 5.5g
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