Keto Vanilla Meringues

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

Quantity

Serving Size

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Raw Egg, White

2 large
Cream Of Tartar

⅛ teaspoon
Stevia Leaf Noncaloric Sweetener (green Packet)

6 package
Vanilla Extract

¼ teaspoon

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 15

cdepaus 5 months 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.

0
Fethiye 3 years ago

The after taste is sour ?

0
Carby 3 years ago

12 hours drying time for a disappointing experience. Why melt the sugar?

0
Mary Ann 3 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!

6
Anonymous 3 years ago

I used swerve confectioners and they were delicious! I also used LorAnn cotton candy flavoring.

3
- GillieK 3 years ago
  
  How much swerve confectioners did you use?
  
  1
- Anonymous 3 years ago
  
  I made them using LorAnn cotton candy flavoring. They are wonderful!
  
  1
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...

1
- IneffableAvocado889785 3 years ago
  
  Meringue and oiled pan? That never works. Bad instructions.
  
  0
Mgopow 4 years ago

I can’t have stevia so could I use something else?

1
- Suz2cool 2 years ago
  
  I used monk fruit and the came out 😋
  
  0
- recipewriter 4 years ago
  
  Simply substitute with your preferred keto sweetener!
  
  1
Anonymous 5 years ago

How to store them? Room temperature? Fridge?

1
- recipewriter 5 years ago
  
  You can store this at room temp in an air tight container.
  
  3
Diana 5 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

4

Keto Vanilla Meringues

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Comments 15