Can I use liquid sweetener?

It's better to use powdered erythritol or stevia, as liquid sweetener can alter the consistency and make the mixture too runny.

Why is my meringue sticky?

Stickiness means the meringue is under-dried. Increase drying time or leave it in the turned-off oven longer. High humidity can also affect texture.

Can I replace the eggs?

Classic meringue requires egg whites. Vegan alternatives like aquafaba give a different texture and may not work as well.

How many meringues does 4 egg whites make?

From 4 egg whites (about 220g), you'll get 20–30 small meringues or one large one, depending on the size of each portion.

Meringue

Name: Meringue
Total time: 165 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken egg — 220 g; Bulk sweetener — 15 g

180min

235g

Nutrition per 100g

220

This meringue is a classic that fits perfectly into a healthy lifestyle. Crispy, airy, and melt-in-your-mouth, it's made with just two ingredients: egg whites and sweetener. No flour, no sugar — just pure protein goodness. The perfect guilt-free treat for tea time, suitable for low-carb diets. At only 221 calories, you can enjoy your favorite dessert without the carbs.

ConfectioneryAt the TableDessert

WHAT YOU WILL NEED

From ingredients

2 products

Base

Chicken egg220 g

Sweetener

Bulk sweetener15 g

SIMPLE PROCESS

Step by step recipe

The secret to perfect meringue is chilled egg whites and thorough whipping until the mixture holds its shape. Chill the whites for at least 40 minutes, then whip with sweetener for 15 minutes until stiff and glossy. Dry at a low temperature (100°C) until lightly golden, then leave them in the turned-off oven for 2 hours to crisp up completely.

Step 1

Chill the Egg Whites

Carefully separate the whites from the yolks (yolks are not needed). Place the whites in a clean, dry bowl and refrigerate for 40 minutes.

Step 2

Whip the Whites

Remove the whites from the fridge, add 15 teaspoons of sweetener. Whip with a mixer on high speed for 15 minutes until stiff, glossy peaks form that hold their shape when you touch them.

Step 3

Shape the Meringues

Line a baking sheet with a silicone mat or parchment paper. Using a piping bag or a spoon, drop small portions of the mixture, forming neat swirls or rounds.

Step 4

Dry in the Oven

Preheat the oven to 100°C (210°F). Place the baking sheet on the middle rack and dry the meringues for 40–50 minutes until they start to turn lightly golden.

Step 5

Rest in the Turned-Off Oven

Once the meringues begin to take on a golden hue, turn off the oven and leave the door closed for 2 hours. This allows them to dry completely and become crisp.

Step 6

Cool and Serve

Carefully remove the cooled meringues from the parchment or mat. Store in a dry, airtight container. Serve with tea or coffee.

CHEF'S TIP

Chill Whites for at Least 40 Minutes

Cold egg whites whip better and faster. Take them out just before whipping to keep them cold.

Whip to Stiff Peaks

The whites are ready when they hold stiff, glossy peaks and don't fall out when the bowl is turned upside down. This takes about 15 minutes on high speed.

Don't Open the Oven While Drying

After turning off the oven, leave the meringue inside for 2 hours without opening the door. Sudden temperature changes can cause them to collapse.

Use a Silicone Mat or Parchment

Meringue releases easily from silicone or parchment paper. A bare baking sheet may cause sticking.

SUBSTITUTIONS

Add your taste

With Vanilla Flavor Add ½ teaspoon of vanilla extract or a pinch of vanillin while whipping for a sweet aroma.
With Lemon Juice Add 1 teaspoon of lemon juice to the whites before whipping — it stabilizes the mixture and adds a slight tang.
With Nuts Gently fold 1 oz (30g) of finely chopped almonds or walnuts into the finished mixture for extra crunch.
Chocolate Meringue Fold 1 tablespoon of unsweetened cocoa powder into the mixture for a chocolate version.

HOW TO STORE

How to Store Sugar-Free Meringue

Store in an airtight container or glass jar with a tight lid at room temperature in a dry place for up to 2 weeks. Do not refrigerate — moisture will make it sticky. If it softens, re-dry at 80°C (175°F) for 10–15 minutes.

GOOD TO KNOW