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!
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