Meringue

Make sure the dish is dry and no yolk has gotten into the egg whites (80 g).

Combine erythritol (45 g), xanthan gum (0.3 g), and optionally, prebiotics (3 g). Mix well.

Erythritol provides a cooling effect, while prebiotics balance it and enhance sweetness.

If prebiotics are not available, add an additional 15 g of erythritol or stevia.

Start whipping the egg whites at maximum speed, add citric acid (0.5 g) and the sweetener with gum. Whip until stiff peaks form.

Pipe the mixture onto parchment paper using a pastry bag.

Dry the meringue in the oven at 100 °C for 1 hour.

Xanthan gum can be omitted. However, the meringue will be more fragile, may collapse or crack faster during drying, and will also have a shorter shelf life.