John Myers
Ingredients for 1 servings:
- 3 m.-large egg whites
- 3 tbsp, heaped erythritol (sugar substitute)
- 1 pinch of salt
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 40 minutes
simple, 3 ingredients
Preheat oven to 100°C fan/convection oven. Beat the egg whites in a bowl with a pinch of salt using a mixer (or a food processor) until a few bubbles form. Add a heaped tablespoon of erythritol and beat. Gradually add the remaining 2 tablespoons. Now beat the egg whites until stiff peaks form and the beaters stop (takes about 5 to 10 minutes). Use a piping bag to place small heaps of the egg white mixture onto a baking tray lined with baking paper. Place the meringues in the preheated oven and immediately reduce the temperature to 70°C. Leave to dry for about 1 hour. Then test whether they have solidified. Reduce the temperature to 60°C and dry for another 30 minutes. Test whether the meringues can be removed from the tray. If so, let them cool in the oven with the door open.
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