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Grandmas Classic Meringues (Keto Version) – vegetarian recipe
Stav Kogan

Grandma's Classic Meringues (Keto Version)

A classic meringue recipe, lovingly reimagined for a keto lifestyle. These delicate, sugar-free meringues are served with fresh berries and coconut cream for a simple, perfect dessert.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 6 serving
Calories: 100
Ingredients Method Nutrition

Ingredients
  

  • Some of my fondest memories are tied to my grandma's kitchen. Like many grandmas, she was a fabulous baker, and her freezer was a treasure chest of homemade goodies. My sister always went for the chocolate chip cookies, but I was all about her butter tarts and delicate meringues. She’d serve them piled high with fresh berries, a simple, perfect dessert that was, unfortunately, not at all keto-friendly. I've spent years perfecting this recipe to capture that same magic, and I'm so excited to share it. Here is my grandma’s classic meringue recipe, lovingly reimagined for a keto lifestyle!
  • 2 large egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • Pinch of finely ground sea salt
  • ½ cup (80 g / 2.82 oz) confectioners’-style erythritol
  • ½ teaspoon vanilla extract
  • For Serving
  • 24 fresh strawberries, sliced
  • ¾ cup (190 g / 6.7 oz) coconut cream
  • 12 fresh mint leaves
  • For the fluffiest meringues, ensure your mixing bowl is perfectly clean and completely free of any oil or grease residue.
  • Separate your eggs one at a time into a small, separate bowl before adding the whites to your main mixing bowl. Even a tiny speck of yolk can prevent the whites from whipping up properly.
  • If meringues become slightly chewy after storing, crisp them up again in a 225°F / 108°C oven for a few minutes before serving.
  • For a dairy-friendly version, simply replace the coconut cream with an equal amount of heavy whipping cream.

Method
 

  1. Preheat the oven to 225°F / 108°C.
  2. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  3. Place the egg whites, cream of tartar, and salt in a very clean, large bowl. Ensure the bowl has no oil residue.
  4. Using a handheld electric mixer or stand mixer, mix on low speed until the mixture becomes foamy.
  5. Once foamy, increase the speed to high. Slowly add the erythritol, about 1 tablespoon (15 ml / 0.5 fl oz) every 20 seconds, mixing continuously.
  6. Continue beating until the mixture is shiny, thick, and has formed peaks. It should nearly double in volume. (Note: The peaks won’t be as stiff as in a traditional sugar-based meringue.) Gently fold in the vanilla extract.
  7. Using a large spoon, dollop 12 mounds of the meringue mixture onto the lined baking sheet.
  8. Bake for 1 hour without opening the oven door.
  9. After 1 hour, turn off the oven and leave the meringues inside to cool for another hour.
  10. To serve, place 2 meringues on each plate.
  11. Top with 4 sliced strawberries, 2 tablespoons (30 ml / 1 fl oz) of coconut cream, and 2 fresh mint leaves.

Nutrition

Calories: 100kcalCarbohydrates: 5.8gProtein: 2.3gFat: 7.6g

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