Tuesday, 26 January 2016

Very low carb, egg fast friendly sugar free meringues

Hello! I'm back again with another egg fast recipe that I just know you'll love. This one is extremely similar to my last recipe for egg chips, but this time it's a sweet one. As soon as I made the egg chips it occurred to me that they bore more than a passing resemblance to meringues, both in shape and appearance but also in texture, so I figured that if I tinkered with them only ever so slightly, they would basically be a very good substitute for meringues!


So here you have them. In order to maintain your egg to fat ration make sure you eat the egg yolks that you don't use in this recipe, at another point during the day. I would suggest adding them to scrambled egg if you're making it, or perhaps using them to make mayonnaise.


You will need:
  • Three eggs 
  • A teaspoon of water
  • 1/2 tablespoon of powdered sweetener, I used Candrel, you can increase/ decrease this for taste


To make them:
  • Separate the eggs so you have just the white, as I said above, perhaps use the yolks after to make mayonnaise with. 
  • Add the water and sweetener and whisk together well until the mixture is stiff and will hold its shape on a spoon. 
  • Line a baking tray with foil and spray with some non stick spray, I don't always spray it but if you don't they'll need a little bit of additional coaxing to come off the tray. 
  • Using a teaspoon place small teaspoon sized dollops of the mixture onto the tray, I actually tried piping them, but it's not worth the effort as they don;t hold their shape in the oven. 
  • Place in the oven on a medium heat and check after five minutes, then keep checking every 2-3 minutes.
  • Once they have risen, hardened, and turned golden, remove and allow to cool for a few minutes
  • Enjoy! Three eggs will yield about 20 little meringues!
Good luck if you are egg fasting!



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