These meringues go great with our low fat or low carb ice cream!
Ingredients:
4 egg whites (room temperature)
6 tbsp polyols (xylitol or erythritol)
½ tsp vanilla extract
¼ tsp cream of tartar
⅛ tsp salt
Method: Makes 20 Meringues / Prep Time 25 Minutes – Cook Time 40 Minutes with 2 Hours resting time
1. Preheat oven to 120C and line two trays with baking paper
2. Beat egg whites, polyols, vanilla extract, cream of tartar and salt until stiff peaks form (careful not to overbeat)
3. Spoon mixture into 20-24 meringues
4. Bake for 18-20 minutes then reduce the heat to 90C and cook for a further 18-20 minutes (or until tips are brown and crisp)
5. Turn off the oven and let meringues sit inside the oven for two hours
6. Carefully remove from the baking paper
Nutritional Information Per Meringue:
