Keto meringue
Description
You can make meringue in any color by adding food coloring. The key is to dry the treat thoroughly so it doesn't remain moist inside. You must not increase the drying temperature—otherwise, the meringue will burn and acquire an unappetizing color.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Carefully separate the egg whites from the yolks by cracking the eggs directly into the bowl of a mixer or food processor. Remember, the bowl must be dry, as must the whisk or mixer blades, and no yolk should get into the whites, otherwise they won't whip properly!
- 3
Step 3
Add a pinch of salt and beat for about 3-4 minutes. Then begin gradually adding 1 teaspoon at a time, continuing to beat. Once all the sweetener has been incorporated into the meringue, turn off the mixer and preheat the oven to 80 degrees. The cream should hold its shape on the whisk.
- 4
Step 4
Add food coloring to the bowl—this is optional. Gently mix until the mixture is evenly colored.
- 5
Step 5
Place the protein cream into a piping bag or pastry bag, then pipe meringue shapes onto parchment paper greased with oil or onto a silicone mat. Put the baking sheet with the meringues on the top rack of the oven and dry the dessert for about 1.5–2 hours without raising the temperature and without closing the oven door—leave it slightly ajar. Check the meringues every 20 minutes to prevent over-baking. It's very important to thoroughly dry the meringues, otherwise you won't be able to remove them from the paper or mat!
- 6
Step 6
The finished keto meringue will be crispy, brittle, and incredibly delicious.
- 7
Step 7
Let the meringue cool, place it on a plate, and serve with tea or coffee.