Original Recipe: madcreationshub.com
- 6 large egg whites with no traces of yolk, room temperature, and very fresh
- 1 teaspoon cream of tartar
- 2/3 cup powdered erythritol or allulose (powdered erythritol)
- 1/4 teaspoon xanthan gum
- 2 teaspoons vanilla extract
- 1 teaspoon vinegar plus extra to clean the bowl
- Cocoa powder or Food color of choice (optional)
- Clean a mixer bowl thoroughly with vinegar and a 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 in xanthan, vanilla, and vinegar, and mix well.
- Add a few drops of color to your mixture and swirl or fold in; careful not to over-mix and lose the volume from the egg whites.
- Preheat oven to 300 degrees F. Line a large baking tray with parchment paper.
- Spoon or pipe meringue onto parchment into desired shapes
- Turn the oven down to 210 degrees F.
- Bake for 90-110 minutes.
- Turn off the oven and leave meringues to cool in the oven for 3 hours or overnight. Keep the oven door closed.
- 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, allulose or baking blend sweetener for the keto meringues.
- Do NOT use xylitol. It will result in a chewy rubbery meringue.
- Store in an airtight container for up to 2 weeks. If they do go soft simply re-crisp in the oven.
- Can I make this keto vegan? Yes, you can! Simply replace the egg whites with twice-drained aquafaba (the liquid part) from a can of chickpeas. Aquafaba is of negligible carbs and is the perfect egg white replacer in this recipe.
- This recipe will make a lot of mini meringues. Honestly, there are no rules to the size, as the carbs and calories in a keto meringue or pavlova are negligible. With this recipe I find a little goes a long way.
- Serving suggestion: cream and berries.