The recipe for meringues sweetened with erythritol and with practically zero calories (24kcal per 100g of meringues!) is certainly the most requested by all customers who follow a low carbohydrate/calorie diet. Sugar-free meringues are not that difficult to make or buy ready-made while being able to prepare them using erythritol is another story. Those who try their hand at cooking with this sweetener (zero calories and zero carbohydrates therefore suitable for those following a ketogenic diet) know well that it does not behave exactly like sugar, it is not easy to obtain good desserts unless after countless tests to balance quantity, sweetness and texture. A challenge that our favorite Fit Chefs Michela and Francesco (HungryFitty) immediately accepted and won by making the best ZERO meringues ever tasted.
Meringues Zero
(zero sugar, zero carbs, zero calories per serving)
Ingredients (for about 85g, 50/60 pieces)
- 85g of powdered erythritol
- 50g of liquid egg white
- 12 drops of flavored sweetener
- 1g of cream of tartar
Preparation:
- The preparation of meringues with erythritol is very simple, the most important thing is to whip the egg whites until stiff. To do this pour the egg whites into a glass bowl together with 12 drops of liquid sweetener and 1g of cream of tartar and start beating them with the electric mixer at full speed. When the egg whites begin to whip, lower the speed and gradually add the erythritol (Icing, don't forget, it must be a very fine and impalpable powder!) and continue whipping by raising the speed of the whisk until they become firm snow and do not fall off the whisk. when you try to lift them.
- Put the whipped egg whites in a piping bag, to help you with this operation put the piping bag in a deep glass so that it stands up on its own and fill it with the help of a silicone spatula.
- When you have formed all the meringues on a baking tray covered with parchment paper, you can bake them for about 60 minutes at 70° (no hotter because they must dry and not cook). If your oven does not maintain such a low temperature, set it to minimum and leave the door slightly open until the end of cooking.
- After about 50 minutes, taste a meringue to make sure it is dry inside, turn off the oven and leave them in the oven for a while, but be careful because the erythritol will immediately turn them yellow, in which case remove them from the oven. You will know they are ready when they come off the parchment paper easily.
Once they're ready, you can indulge yourself: use them as a base for your sweet fit, crumble them and add them to porridge or yogurt bowls, decorate pancakes, dip them in melted sugar-free chocolate or of course simply munch on them natural: they're really good.
These meringues keep for a very long time if kept tightly closed in hermetically sealed glass jars.
NUTRITIONAL VALUES (per 100g of ready product):
24 Kcal / 0.5 carbohydrates / 5.5 proteins
