Easy Keto Meringues
Whisking up a cloud-like confection has never been so keto-licious! My Keto Meringues are pure pillowy perfection with a hint of vanilla magic. They're a sweet escape to the low-carb wonderland – just eggs, sweetener, and a dash of whimsy. Bake 'em, bite into 'em, and let your taste buds do the happy dance!
Servings: 20 Serves
Calories: 6kcal
Equipment
Ingredients
- 6 large egg whites room temperature and very fresh
- 1 teaspoon cream of tartar
- 80 g powdered erythritol
- 1/4 teaspoon xanthan gum
- 2 teaspoons vanilla extract
- 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 fresh room temperature egg whites. Ensure no traces of yolk are in the eggs and fresh (and pasture raised) are best.
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.
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.
Nutrition
Serving: 1Serve | Calories: 6kcal | Carbohydrates: 0.2g | Protein: 1g | Fat: 0.02g | Sodium: 16mg | Potassium: 40mg | Fiber: 0.03g | Sugar: 0.1g | Calcium: 1mg | Iron: 0.01mg | Magnesium: 1mg | Net Carbs: 0g