Sugar-Free Meringues
Crisp meringues made from egg whites and erythritol. Egg whites provide protein, while the slow drying creates a crisp texture.
Ingredients: egg white (60 g), erythritol (120 g).
Weigh the separated egg whites, cover them and leave them at room temperature for 1 hour.
Measure the erythritol at twice the weight of the egg whites. Prepare a water bath by bringing water to a boil in a small saucepan.
Whip the egg whites with a mixer, gradually adding the erythritol. Move the bowl to the water bath and continue whipping until the mixture is glossy and dense.
Remove the bowl from the water bath and continue whipping until the mixture cools completely, about 10 minutes.
Arrange the meringue on a baking sheet lined with parchment. Leave it at room temperature for half an hour.
Bake at 120 °C for 1.5 hours, opening the door briefly every half hour to release moisture. The meringues are ready when they lift easily from the parchment.
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