Meringues with erythritol, sugar-free! Erythritol is a sugar substitute with the same texture and almost the same taste at zero calories. Erythritol’s sweetening power is slightly lower than sugar; for example, if a recipe calls for 100g of sugar, you’ll need 130g of erythritol for the same sweetness. It’s a natural sweetener like stevia but unlike stevia, it doesn’t have a particular aftertaste, so it suits all recipes. However, if I can give a personal opinion, erythritol leaves a “cool” taste in the mouth similar to xylitol, so I try not to use too much to avoid this effect. A good solution to replace sugar in desserts with erythritol is to prepare a mixture of 70% erythritol, 20% cornstarch, and 10% agave syrup.
In this recipe, I wanted meringues with absolutely no added sugars, so I opted to replace part of the cornstarch with inulin and I must say that the “cool” taste issue was resolved; I challenge you to distinguish them from classic meringues.
For those who love recipes with no added sugars, I also recommend
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 52 small meringues
- Cooking methods: Oven
- Cuisine: Italian
- Energy 1.98 (Kcal)
- Carbohydrates 1.45 (g) of which sugars 0.03 (g)
- Proteins 0.14 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.35 (g)
- Sodium 2.43 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
To make these meringues, the important ingredient is erythritol, now easily found in supermarkets.
- 2 egg whites
- 65 g erythritol
- 10 g cornstarch
- drops lemon juice
- 20 g inulin
Tools
For the success of the meringues with erythritol, you need a good electric whisk or a stand mixer with a whisk.
- 1 Electric Whisk Moulinex
- 1 Bowl
- 1 Spatula Tescoma
- 1 Piping Bag
- 1 Star Tip
Preparation
Making meringues with erythritol is very simple; the important thing is to whip the egg whites until stiff.
Pour the egg whites into a glass bowl and start whisking them at full speed with the electric whisk. When the egg whites start to thicken, reduce the speed and gradually add the erythritol and cornstarch mixed together, continuing to whisk and increasing the speed until stiff peaks form, and they don’t fall off the whisk when lifted.
Put the whipped egg whites into a piping bag with a closed star tip. To help with this operation, I place the piping bag in a tall glass so it stands upright and fill it with the silicone spatula. You can see this step clearly in the video above.
Once you have piped all your meringues onto the oven tray lined with parchment paper, you can bake them for 35′ at 212°F (100°C). Remember, not any higher because they need to dry, not cook. If your oven doesn’t maintain such a low temperature, set it to the lowest and keep the door slightly open until baking is complete.
After 35′, I usually taste a meringue to make sure it’s dry inside; nonetheless, I turn off the oven and leave them in a little longer, but be careful because erythritol quickly turns them yellow; in that case, remove them from the oven.
NOTES
Meringues with erythritol keep for a very long time if stored in tightly sealed glass jars or containers with airtight lids. They are delicious, and you’ll devour them, but remember that excessive consumption of erythritol is not recommended.
If you liked the recipe or have questions, don’t hesitate to comment here or on social media Facebook, Pinterest, Instagram, and Twitter.
If you liked the recipe or have questions, don’t hesitate to comment here or on social media Facebook, Pinterest, Instagram, and Twitter.
