Meringues

Preheat the oven to low, 135 C

Crack the eggs and separate the egg whites from the egg yolks. Place the egg whites into a large clean bowl or a mixer.

Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy.

Add the cream of tartar and vanilla then add the powdered xylitol or erythritol, a tbsp at a time

Keep beating until they reach a stiff-peak and glossy stage.

Spoon the mixture on a tray lined with parchment paper or a non-stick mat and place in the oven in the middle section.

Bake at 135 C for 15 minutes.

Then, turn the temperature down to 100 C and cook for another hour.

After an hour, turn the oven off and keep the meringues in for another 1-2 hours. This will help the meringues dehydrate and get crispy.

When the oven cools down completely, remove the meringues and place in an airtight container.