Keto Meringue

Keto Lemon Meringues

Keto Lemon Meringues

Ingredients

Servings 70 merinuges

• 2 egg whites
• 4 tbsp / 40g inulin
• 3 tbsp / 30g powdered erythritol
• 1 teaspoon of lemon juice
• 1 teaspoon of lemon zest

Method

1. Preheat the oven to 110 C electric / 230 F
2. Put 2 very fresh egg whites into a clean, dry glass or metal bowl
3. Whisk with an electric mixer until stiff
4. Mix the inulin and erythritol in a separate bowl
5. Add to the egg whites a spoonful at a time, while whisking on a high speed
6. Add the lemon juice and lemon zest and continue whisking until combined
7. Fill into a piping bag and pipe cookie shapes onto a baking sheet lined with baking paper
8. If you don’t have a piping bag, simply spoon little cookie heaps onto the sheet
9. Bake for 15 minutes on a low shelf
10. Turn down the oven to 90 Celsius / 200 F and continue to bake for around 45 minutes more
11. Turn off the oven and leave the meringues inside for at least another hour so they can dry out
12. Calories each: 1kcal – Total Carbohydrates: <1g