These crunchy little sugar free meringues are the perfect sweet treat to add into cream, a few berries, sugar free lemon curd or ice cream. No refined sugar, made with sweeteners, they take a while to make but are sooooo worth it!
Sugar free meringues
Sweet, crunchy, bite size treats that go perfect with most desserts without raising your blood sugar levels
Add the vanilla seeds or extract to the egg whites
Whisk the egg whites and vanilla at high speed until they have stiffened and create peaks
Add the white wine vinegar to the stiffened egg whites and fold it through
Add 2 tb spoonfuls of the sweetener to the egg white mixture by sprinkling on top and folding through to keep the mixture as fluffy as possible, then repeat until all the sweetener is combined
Spoon out dollops of the egg white mix onto a baking tray lined with baking paper (greased proof paper/baking parchment), or add the mixture to a piping bag to pipe out swirls to create mini meringues no larger than 3cm in width. Leave a gap between each meringue
Bake in the middle of the oven for 60 minutes
After 60 minutes, remove the meringues and check to see if they are crispy to the touch. If not, turn off the oven and replace the meringues inside with the door closed for another 10 minutes
Notes
These meringues will go soggy if they are buried under wet ingredients, so it's best to sit them on top of dishes if you would like them crunchyIf you want to create a brighter whiter meringue then I highly recommend my cream meringues recipe or my meringue kisses which I use in the eton mess recipe.Meringue kisses made with xylitol
Nutrition
Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | of which sugars: 1g
Was so pleased with how these turned out. Im no chef and havent made meringues before but these turned out perfect. Served with fresh strawberries and raspberries with a quick dash of elmlea
Hi Kayleigh, It’s a bit too grainy in texture, but it would work if you blitzed it so that it was ground into a finer texture but you would need to add more than the amounts shown in the recipe
Do you have to use white wine vinegar in the recipe?
The white wine vinegar helps to stabilise the whisked egg white and the air bubbles. Without it, you may struggle to get the meringues to stay formed
Was so pleased with how these turned out. Im no chef and havent made meringues before but these turned out perfect. Served with fresh strawberries and raspberries with a quick dash of elmlea
Can you use xylitol for these?
Hi Kayleigh, It’s a bit too grainy in texture, but it would work if you blitzed it so that it was ground into a finer texture but you would need to add more than the amounts shown in the recipe
Can you put whipped cream in between and sandwich them
Hi Jenny, yes but you would need to eat them pretty soon after doing so or they will go soggy. They don’t tend to stay as crispy as sugar meringues xx