How to Make Meringue Without Sugar
Sugar is an important ingredient in meringue — the dessert would lose its appeal if it weren’t sweet. However, if you are on a sugar-free diet, you don’t have to completely give up on ever having meringue again. You can substitute insulin and powdered sweeteners for sugar — the rest of the recipe stays the same.
Meringue is a dessert native to Switzerland and is made by whipping egg whites and sugar along with other additional ingredients like lemon, vinegar and cream of tartar to give it a savory twist. This type of meringue is made by adding simmering sugar syrup to lightly beaten egg whites until firm peaks are produced and the temperature is reduced. Swiss meringue is a type of meringue that beats eggs with corn syrup instead of sugar. Egg whites can be made into desserts using sugar, the main ingredient in meringue.
By the way, if you are interested in How To Preserve Eggs, check out my article on that.
For Swiss meringues, add sugar gradually while beating egg whites; for Italian meringues, egg whites are whipped to peak and sugar is added quickly. French meringue, in which white sugar is whipped with egg whites Italian meringue, in which white sugar is replaced by boiled syrup Swiss meringue, in which egg whites are first heated and then beaten to cool. According to the Exploratorium, if sugar is added to the egg whites before whipping, the sugar will slow down the formation of the meringue. When sugar is added to the meringue mixture, it usually means the egg whites were not whipped enough before the sugar was added.
When I make waffles, for example, we whip the aquafaba, but I don’t add sugar to the aquafaba because the recipe already has sugar in it. If you want to bake something without adding sugar, you can try other ingredients like eggs, milk, butter, flour, and yeast to get similar results.
If you’re looking for a healthier alternative to regular meringues, try using agave syrup instead of sugar for sugar-free meringues. If you’re making sugar-free meringues using our Easy Syrup Sweetener recipe, you can keep them on the kitchen counter.
It takes 4 ingredients to make delicious sugar free meringue cookies and you can choose any sugar free sweetener you like, but of course I’ll share my favorites below. Low carb keto meringues have been on my must-eat list for a long time and I’m so happy I was finally able to make them. These delicious keto meringue cookies can quickly become part of an egg that I get a little bit of when you combine them with the yolk and fat. In fact, you can enjoy 4 meringues with just 1 carb, which is really great, especially if you’re on a keto diet.
If you like or are not used to sugar-free sweet recipes, use about 1/2 cup to sweeten the meringues. I only used 1/3 cup for these meringues and they are a little sweet and perfect for our house. If you try the powdered sugar substitute we all use, there is no powdered sugar substitute that combines all of this for the perfect meringue flavor.
The original meringues are delicious cookies, crispy on the outside and slightly chewy on the inside, always made with egg whites and powdered sugar. You see, although “meringuito” is technically a French dessert, these little meringue cookies are very popular in Miami, especially among us Cubans, and you can find them at most Latin American checkouts here. Especially during the Christmas period, when meringue kisses have always been part of our cookie selection.
|Types of meringues
|For Swiss meringues
|Add sugar gradually while beating egg whites
|For Italian meringues
|Egg whites are whipped to peak and sugar is added quickly
|For mint meringues
|Add xylitol powder
Another problem I’ve always had was that I wanted the delicious sugar-free meringue cookies to be tall instead of flat, and my friends wanted them to be hard egg whites. My other problem, probably, is that I never wanted to make simple meringues, I wanted something creative (not even a word, but for now that will be enough). The problem was that I tried to follow the original meringue recipes and replaced the sugar with other low carb brands.
For the mint meringues, I tried using xylitol powder, and while they LOOKS great, they never hardened enough to peel off the parchment even after hours of cooking. I tried using Swerve (erythritol) but found it to have a very refreshing off-flavour in these meringues.
The Swerve brand, which is a mixture of erythritol, is also an excellent substitute for white sugar. You can only make this recipe with powdered erythritol – just use 4.5 tablespoons of erythritol or an erythritol blend like Swerve. Liquid Sweetener Substitution: If you don’t want to use our recipe, you can choose store-bought sweeteners such as sucrine maple syrup, golden sucrine syrup, sucrine caramel syrup, ChocZero vanilla syrup, or any sugar-free thick liquid syrup. .
This recipe can be used for French Meringue Pie, Eton Pie, or any keto recipe that calls for a meringue topping. Then you’ll add your meringue and watch the magic happen as you extract the “meringue” from the beautifully swirled French Keto Meringue. There are many ways to color your keto meringue, but my favorite style is the rainbow swirl method.
Italian meringue uses acid and cornmeal/corn starch and is especially used to decorate pavlova, or you can eat it on its own by cooking it and garnishing with whipped cream, berries, chocolate, or lemon cream. You can always use Sugar Free Keto Marshmallows as a garnish on any of your cakes, place them on top of our Wild Blueberry Cheesecake for a special touch, add them along with our Low Carb Gingerbread Cookies or our Crescent Keto Vanilla Cookies to give it a special look. New Year’s dish or just as a dessert after a plate of tagliatelle with asparagus. Meringues are usually baked in the oven, but they can also be cooked in other ways, such as in the microwave or even in a slow cooker.
If you are wondering How To Cook A Frozen Beef Roast In The Oven, take a look at my other article after you finish this one.
You can easily cut the amount of sugar in half for a traditional meringue recipe and still make it very well (though less tasty), especially if you make one of the more stable types of meringue, like Italian meringue, which combines sugar with sugar. boiling sugar syrup. Adding sugar early will result in a denser meringue with a finer texture while adding sugar late will result in a lighter and airier meringue.
How do you stabilize meringue without sugar?
Meringue can easily be stabilized without sugar as most of the recipes utilize lemon juice or tartar cream. Both of these ingredients would stabilize the foam. Many recipes can work without using these two ingredients because they would only give less stability to foam.
Why is sugar important in meringue?
Sugar is an important ingredient in the creation of meringue. The addition of sugar to the foaming whites of eggs makes a rich and shiny foam. The foam won’t go away even after vigorous mixing. There are food specialists who have strong faith in the fact that the sugar aids in the accumulation of proteins on the bubbles of air, and this makes the bubbles stay for a longer time.
Can you use less sugar when making meringue?
The amount of sugar can be reduced by 50 percent in a standard meringue recipe, and it would still be consumable. However, the flavor will not be that delicious. This happens commonly in Italian meringue where the sugar is added in the form of a boiled syrup. This is considered to be a balanced variety of meringue.