Keto Meringues Recipe
Who thought keto meringues could be so easy? I have to say this is my new favourite way to make them. So easy and fuss-free.
Read on for my tips on how you can make these in a dehydrator (or oven). There are some very important things you need to know when making sugar free meringues. Plus, I have also added a keto vegan meringue option.
Related recipes: Keto Pavlova / Keto lemon Meringue Pie
What You Will Love about this Recipe
How to make Keto Meringues
Step 1. Clean a mixer bowl thoroughly with vinegar and paper towels. Dry well.
Step 2. Use a stand mixer to whisk egg whites and cream of tartar until stiff peaks form. Add sweetener 1 teaspoon at a time mixing well after each addition
Step 3. Add xanthan gum, vanilla, and vinegar and mix well.
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Step 4. Pipe the completed meringues onto parchment paper (that fits your dehydrator trays and dehydrate at 70°C for 3 hours (or until crispy). If you are making our keto vegan version dehydrate for 4.5-6 hours at 70°C. Just test how they are going before turning them off.
Tips & Tricks
- Whisk with Precision: Use a clean, dry bowl and beaters to whip egg whites until stiff peaks form. Any trace of grease or moisture can sabotage your meringues, so pay extra attention here.
- Sweetener Selection: Opt for a keto-friendly sweetener like erythritol or stevia to keep those carbs in check. These alternatives provide the sweetness you crave without the sugar spike.
- Low and Slow Baking: Bake your meringues at a low temperature (around 225°F or 110°C) for a longer time. This gentle approach ensures they dry out perfectly without browning too much, leaving you with crisp exteriors and soft, marshmallow-like centers.
FAQs
There are a few tips to make crisp meringue:
* Use fresh room temperature egg whites. Ensure no traces of yolk are in the eggs and fresh (and pasture raised) are best.
* Use a powdered erythritol, allulose or baking blend sweetener for the keto meringues.
* Do NOT use xylitol. It will result in a chewy rubbery meringue.
Yes you can. Just ensure your bowl and blades are cleaned and dried with vinegar. I mix at 37°C.
Store in an airtight container for up to 2 weeks. If they do go soft simply re-crisp in the dehydrator or oven.
Next Recipes To Try
Here are just a few more delicious keto sweets recipes to try soon.
There are lots more in my keto desserts ebook, Amour Delicious Desserts.
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Easy Keto Meringues
Equipment
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Ingredients
- 6 (6) large egg whites room temperature and very fresh
- 1 teaspoon (1 teaspoon) cream of tartar
- 80 g (2 ⅚ oz) powdered erythritol
- 1/4 teaspoon (¼ teaspoon) xanthan gum
- 2 teaspoons (2 teaspoons) vanilla extract
- 1 teaspoon (1 teaspoon) vinegar
- Food colour of choice
Instructions
CONVENTIONAL METHOD
- Clean a mixer bowl thoroughly with vinegar and paper towel. Dry well.
- Use an electric mixer to whisk egg whites and cream of tartar until stiff peaks form. Add sweetener 1 teaspoon at a time mixing well after each addition
- Add xanthan gum, vanilla, and vinegar and mix well.
- Add a few drops of colour to your mixture and swirl or fold in; careful not to over-mix and lose the volume from the egg whites.
- Spoon or pipe meringue onto parchment or baking paper that fits your dehydrator (for oven method see below).
- Dehydrate at 70°C/150°F for 3 hours or until the meringues are crisp and firm.
- Allow to cool completely before storing in an airtight container.
OVEN METHOD
- Preheat oven to 150℃ fan/170°C static/325°F. Line a large baking tray with baking paper.
- Spoon or pipe meringue onto parchment or baking paper into desired shapes
- Turn the oven down to 100℃ fan/120°C static/250°F.
- Bake for 90-110 minutes.
- Turn off oven and leave meringues to cool in oven for 3 hours or overnight. Keep oven door closed.
THERMAL METHOD
- Clean bowl thoroughly with vinegar and paper towel. Dry well.
- Insert Butterfly. Add egg whites and cream of tartar and mix 5 minutes/37℃/speed 4/MC off.
- Set Thermomix® to 5 minutes/37℃/speed 3 and add erythritol 1 teaspoon at a time every 10 seconds. Add in xanthan, vanilla and vinegar for rest of mixing time.
- Add a few drops of colour to your mixture and swirl or fold in; careful not to over-mix and lose the volume from the egg whites.
- Spoon or pipe meringue onto parchment or baking paper that fits your dehydrator (for oven method see below).
Video
Notes
Use powdered erythritol, or a baking blend sweetener for the keto meringues.
Do NOT use xylitol. It will result in a chewy rubbery meringue.
Can I use a Thermomix to make keto meringues? Yes, you can. Just ensure your bowl and blades are cleaned and dried with vinegar. I mix at 37°C.
Use parchment paper for the dehydrator trays for easy removal of the meringues.
Store in an airtight container for up to 2 weeks. If they do go soft simply re-crisp in the dehydrator or oven.
Can I make this keto vegan? Yes, you can! Simply replace the egg whites with twice drained aquafaba from a can of chickpeas. Aquafaba is negligible carbs and is the perfect egg white replacer in this recipe.
Can I bake these in the oven? Of course! Simply preheat at 150°C. Drop the baking temp to 90°C and bake for 2 hours or until crisp. Cool in the oven with the door closed.
This recipe will make a lot of mini meringues. Honestly, there is no rules to the size as the carbs and calories to a keto meringue or pavlova are negligible. With this recipe I find a little goes a long way. Add keto meringue to your Christmas Trifle, on top of a cake, or serve with cream and berries.
Your Own Notes
Nutrition
16 responses to “Easy Keto Meringues”
These are just the best meringues and I love making them with my grandchildren. I love them at any time of the year but for Christmas I will be making them again this year for a sugar free treat every one can enjoy.
150 Celsius then 90
for two hrs
(In your tips)
Or
as is recipe 150 then down to 100 ,
90 to 100 minutes?
Also wouldn’t size matter on how long to bake them for?
I don’t see a size mentioned (as in pipe 2″ circles or the like)
Also when do you put them in ,before or after you turn oven down?
Maybe I worry too much but that all confused me and I usually have no problems with reading recipes.
Such a treat! Can hardly believe these are keto!It is so good isnt it
These meringues are perfectly sweet and delicious! They truly have the best flavor.Yay! so good to hear you enjoyed them Addie
These meringues are as tasty as they are beautiful! Thanks for another great keto treat!You are very welcome Mary.
love how these meringues came out! such a perfect treat to enjoy as dessert or a mid day snack too 🙂So happy they turned out for you Andrea.
Yes would monk fruit work as its my sweetner if choice
Hi Chelsea, possibly it would. Most monk fruit sweeteners are mostly erythritol anyway.
I’ve made these using allulose as the sweetener. They are very rubbery.. I’ll leave them in the oven for a bit longer and see how they are after cooling.
Hi. I’m wondering how yours ended up turning out using the Allulose. It’s my main sweetener so I’d like to try it. Thank you!
The allulose isn’t as good as the erythritol.
Would this recipe work with monk fruit sweetener?
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