Olena Islamkina shares a simple recipe for keto meringue cookies, a protein dessert without flour. And in the keto version, it’s also sugar-free.
Meringue is a classic flourless dessert. It is easy to adapt the recipe for keto meringue cookies: just replace the sugar with erythritol.
The remaining egg yolks can be used for custard cream or mayonnaise.
Servings: 5 servings
- 5 egg whites
- 15 g erythritol (5 tbsp)
- 1 drop vanilla
- 100 g butter (4 tbsp)
- You need a perfectly dry, fat-free container. Separate the egg whites from the yolks in them, being careful not to get the yolks into the whites.
- Whip for a long time and hard enough to form stiff white peaks. Gradually add the erythritol (4 tbsp) and a drop of vanilla to the mixture.
- Drop the meringues onto a baking tray (it would be perfect to line the tray with a silicone pastry mat). You can use a spoon or a pastry bag. Put them into an oven heated to 80-100°C for 2-3 hours.
- Beat room-temperature softened butter with 1 tbsp of erythritol. Put the two meringues together with a layer of buttercream. Done!
5 eggs will turn out 10 meringues (or 5 desserts with buttercream). The nutritional value is calculated for a basic meringue cookie with no additives.
Serving: 1serving | Calories: 265kcal | Protein: 7g | Fat: 26g