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prep time
15 min
cook time
12 h 30 min
ready time
12 h 45 min
9 ratings
If you have an intense sugar craving that you just can’t beat, pop 1 or 2 vanilla meringues in your mouth! These very sweet drops of heaven are crispy on the outside, but they totally melt in your mouth the moment they touch your tongue. Pay special attention to the baking directions, as they are crucial to a keto meringue. This recipe requires some patience overnight, so make your meringues one day ahead.
Jessica L.
Net Carbs
0.3 g
Fiber
0 g
Total Carbs
0.3 g
Protein
0.4 g
Fats
0 g
2 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw Egg, White
2 large
Cream Of Tartar
⅛ teaspoon
Stevia Leaf Noncaloric Sweetener (green Packet)
6 package
Vanilla Extract
¼ teaspoon
Recipe Steps
steps 6
12 h 45 min
Step 1
Preheat an oven to 200 degrees Fahrenheit and line a large sheet tray with parchment paper. Start by whipping together the egg whites and cream of tartar in a stand mixer until you have stiff peaks. Leave this in the mixer.
Step 2
In a small pot over a low heat, melt the stevia (3 tsp) sweetener until it is a liquid. Pour in the vanilla (you don’t need to stir it in). Once the stevia begins melting, it only takes about 10 seconds, so don’t overcook!
Step 3
Turn the stand mixer onto a low whipping speed, and gently pour in the hot stevia liquid as the egg whites mix. Once poured in, whip the meringue on high speed for about 10 seconds until the sweetener is totally incorporated and the meringue is slightly glossy.
Step 4
Fill a piping bag or ziploc bag with the meringue. Simply cut the corner off the bag for piping, or you can use a large cupcake piping tip to give your meringues an appeal. Pipe approximately 40 meringues onto your sheet tray, each being about 1 ½ inches across.
Step 5
Immediately place the piped meringues into the oven. Bake for 30 minutes. Then, turn the oven off, but DO NOT open the oven or remove the sheet tray. Leave the meringues in the closed oven to dry out overnight or for a minimum of 12 hours.
Step 6
You vanilla meringues should be crispy and airy by the next morning. They are delicate, so remove them from your parchment paper with care. Enjoy!
