These low carb meringues have a delicious chocolaty swirl that runs through them!
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OK so I’m going to start with an apology. Of all the regular, traditional, carb-laden food that I have endeavored to find lower carb alternatives for, meringues seem to be one of the trickiest (with the exception, perhaps, of my marshmallow fluff recipe)! I think it is because you need the sugar in two ways – one to obviously add the sweetness, but another to react with the egg whites.
For this recipe I used Confectioner’s Style Swerve, which is low carb ONLY if you don’t count sugar alcohols in your way of eating. If you DO – then I’m afraid that this recipe might not be for you – and if I figure out a way to make it differently I’ll let you know!
Also, I made way too many of these for just me to eat – neither my husband nor son were interested because of the sweetener. I actually decided to try to make meringues after I had four spare egg whites from making this amazing Raspberry and Mascarpone Ice Cream. I think next time I will halve the recipe and not have so many of these little temptations sitting around the house! Although I should mention that these meringues go REALLY well with the ice cream I just mentioned – just crush them up and sprinkle them over!
In a stand mixer, beat together the egg whites, powdered sweetener and cream of tartar until soft peaks form. Spoon out about a third of the mixture (doesn’t have to be exact!) into a bowl and set aside. To the remaining egg whites, add some vanilla and continue to beat until stiff peaks form. Set that aside in a bowl.
Return the original bowl of egg whites to the stand mixer, and add cocoa powder. Beat until stiff peaks form. Very gently combine the two mixtures, folding just once or twice.
Spoon the mixture into a piping bag fitted with a large star nozzle. Pipe small swirls of the meringue mixture onto a baking tray lined with a silicone mat. This recipe makes about 40 meringues of about 1.5″ diameter – so I needed two baking trays.
Bake in a preheated oven (set to 200F) for one hour, then turn the oven off but leave the meringues in the oven for another three hours. At the end of that time they should be crisp and ready to eat!
Store in an airtight container. They keep for weeks! And if you have some left over that you want to use up? Try them in my low carb twist on an English classic dessert: Eton Mess!Low carb meringues with a cocoa swirl #lowcarb Click To Tweet
These sugar free meringues have a tasty swirl of chocolate running through them!
- 4 egg whites
- ¼ tsp cream of tartar
- ½ cup confectioner's Swerve
- ¼ tsp vanilla extract
- 1 tsp unsweetened cocoa powder
- Preheat the oven to 200F.
- Add the egg whites, cream of tartar and sweetener to a stand mixer bowl, then whisk until soft peaks form.
- Spoon a third of the mixture into a separate bowl and set aside.
- With the remaining two thirds, add the vanilla and whisk until stiff peaks form. Transfer to a separate bowl.
- Return the one third mixture to the stand mixer, add the cocoa powder and whisk until stiff peaks form.
- Gently fold the vanilla mixture into the cocoa mixture with just a few strokes.
- Spoon the combined mixture into a piping bag fitted with a large star nozzle. Pipe out onto two baking trays lined with silicone mat or baking parchment. This recipe makes about 40.
- Bake for one hour, turn off the heat, and leave the meringues in the oven with the door closed for three hours or until crisp.
- Store in an airtight container.
This recipe makes 40 small meringues. Serving size is 4 meringues.
0.2g net carbs per serving (NOT including sugar alcohols from the sweetener). 9.8g net carbs per serving (including sugar alcohols from the sweetener).