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prep time
15 min
cook time
12 h 30 min
ready time
12 h 45 min
Keto Vanilla Meringues
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!
Comments
cdepaus a year ago
The amount of stevia in the recipe seemed high so I halved it and this was still too much. Although I have made thousands of meringues in my lifetime, these were an absolute flop. The stevia did not melt, adding it to the eggs completely deflated them and they would not reach peak stage anymore. Then the meringues turned into sad, flat puddles in the oven. Such a waste of good eggs and (expensive) stevia.
Fethiye 4 years ago
The after taste is sour ?
Carby 4 years ago
12 hours drying time for a disappointing experience. Why melt the sugar?
Mary Ann 4 years ago
I didn't melt the sugar substitute, I used some of the swerve granulated sugar and some stevia in the raw. I added the sweetener until I was happy with the taste. Then I added raspberry flavoring. I had been saving up egg whites for this recipe, and forgot how many egg whites! Lol They're awesome! I might use lemon extract or flavoring next time!
Anonymous 4 years ago
I used swerve confectioners and they were delicious! I also used LorAnn cotton candy flavoring.
GillieK 3 years ago
How much swerve confectioners did you use?
Anonymous 4 years ago
I made them using LorAnn cotton candy flavoring. They are wonderful!
Never Quit 4 years ago
Hi ya! I’m trying to make a Flotantes which is like a pavlova - the recipe asked for the meringue to be spooned into a lightly oiled bund tin... it came out flat like rubber- deflating to say the least 😉 does anyone have any tips here? It’s a wonderful recipe in place of a Christmas Pudding Les Flottantes with spiced custard... I used swerve ‘confectioners’ sweetener - it tasted great but was like a bicycle tyre to eat...
IneffableAvocado889785 3 years ago
Meringue and oiled pan? That never works. Bad instructions.
Mgopow 5 years ago
I can’t have stevia so could I use something else?
Suz2cool 3 years ago
I used monk fruit and the came out 😋
recipewriter 5 years ago
Simply substitute with your preferred keto sweetener!
Anonymous 5 years ago
How to store them? Room temperature? Fridge?
recipewriter 5 years ago
You can store this at room temp in an air tight container.
Diana 6 years ago
I made them last night. They taste lighter than a meringue and very good. I used less sweetner per one of the reviews. Glad I did. I used swerve to sweeten them. Diana