Serves: 6 Carbs: 0
Light, airy and delicious, these sugarfree meringues are the perfect base for a low-carb dessert. Top with a dollop of whipped cream and a medley of fresh berries for an impressive and easy treat.
2 egg whites (60g), at room temperature
75g (6 tbs) granulated erythritol-based sweetener
Pinch of salt
Seeds of half a vanilla pod (optional)
Preheat your oven to 100°C (212°F).
Using an electric whisk, beat the egg whites with the salt until they form soft peaks and appear frothy.
Continue to whisk, slowly adding in the sweetener one tablespoon at a time. The mixture should become thick and glossy, and form stiff peaks when the whisk is lifted.
If using, add the vanilla seeds to the mixture and whisk until just combined.
Dollop a small amount of the egg white mixture onto the corners of a baking tray to secure your non-stick baking paper.
Pipe or spoon equal portions of the egg white mixture onto the lined baking tray, keeping them spaced apart.
Bake the meringues in the preheated oven for 1 hou.
Remove the meringues from the oven and leave them to cool to room temperature on the baking tray.
Serve with a generous dollop of whipped cream and a handful of fresh berries for a refreshing and low-carb dessert. Enjoy! Store any leftovers at room temperature in an airtight container.