| Prep Time | 20 minutes |
| Cook Time | 95 minutes |
| Servings |
serves
|
Ingredients
- 3 large eggs whites only
- 1/4 tsp cream of tartar
- 1/3 cup erythritol or xylitol powdered
- 1 tsp vanilla extract
Ingredients
|
Instructions
- 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.
Recipe Notes
Store in an airtight container at room temperature until ready to be used in a recipe.
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