Good Lifestyle

The lighter meringines that the air seem to make a return in the world of food, especially the pinch of the popularity of the Pavlova (which is essentially a giant meringue garnished with fresh fruit and whipped cream). They are crisp on the outside but soft and tend to indoors, making their appearance sophisticated even more intriguing. Seriously, you can never go wrong by serving meringues, they are an absolute classic French dessert. If you want your milling to stand out really, get a professional-grade piping bag that will help define the subtleties of the shape and texture of meringues.

This recipe takes meringues inKeto Territory, substituting sugar with a low carbon monkfruit sugar alternative. Monkfruit derivative sweeteners have zero calories and zero glycemic index, which means they will not take your sugar levels, while tasting as well as regular sugar.

Made 42 cookies

Ingredients

4 big white eggs at room temperature
Lemon juice 1/4 c. Tea or tartar cream
1/4 cup (48g)Monkfruit powder sweetener of lakanto
1/8 c.
1/2 TSP Vanilla Extract

How to do it

1. Preheat the oven to 225ºF. Line 2 large cooking leaves with parchment.
2. Place the egg whites in a clean, dry bowl. By using clean and dry drummers, beat at low speed, bringing it slowly to the average speed, until the whites are sparkling. Add lemon juice and beat, slowly increasing the high speed until the whites become brilliant. Tamify in the sweetener and continue beating up to the shape of the firm peaks. Fold in salt and vanilla.
3. Transfer in a piping bag equipped with a side tip or spoon in a large zipplock bag and turn off a corner. Hose in 1 1/2 inch rounds on cooking sheets. (Alternatively, use 2 spoons to form meringues.) Cook for 25 to 30 minutes until closing and start bunning slightly. Turn off the oven, reproach yourself with a wooden spoon and let cool in the oven for 1 hour. Take off the parchment and serve. Store the remains in an airtight container at room temperature.

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