Keto Italian Meringue

I needed to make a meringue for my Keto Chocolate Swiss roll so I looked for a recipe that I could make keto.

I used a recipe from Food Network which is Tyler Florence’s recipe – ketofied.

It tastes amazing.

I used it for my Chocolate Swiss Roll and had quite a bit of meringue left over so I made Meringue cookies.

I used 2 methods – one in the dehydrator and 1 in the oven as suggested by Tyler.

For the oven method – pipe or spoon meringue on parchment paper lined baking sheet and bake at 200 F for 2 hours.  Turn off the oven and leave the cookies in the oven to dry out.  I left mine in the oven over night, but they were still sticky.

The second method was to pipe meringue on a parchment paper lined dehydrator rack and dehydrate at 165 F.  I dehydrated mine for 6 hours and left them in the dehydrator over night and they came out nice and crunchy.

These cookies are very sweet!

 

Edit:  this makes a lot of meringue so I tried making half a batch. I used

3 egg whites

100 grams sweetener

1/4 cup water

1/4 tsp cream of tartar

The process was the same and I still had enough left over to make meringue cookies!

Print Recipe
5 from 2 votes

Keto Italian Meringue

This is a very delicous and sweet keto version of Italian Meringue. It makes quite a bit of meringue
Course: Dessert
Cuisine: Keto
Calories: 80kcal

Ingredients

  • 200 grams sweetener
  • 1/3 cup water
  • 5 egg whites
  • 1/4 tsp cream of tartar

Instructions

  • In a small pot over low heat, combine sweetener and water. Swirl the mixture to make sure all sugar is wet.
  • Increase the heat and biol to soft ball stage (235-240 F)
  • When the mixture reaches 135 F start to whip the egg whites
  • Put all egg whites in a stand mixer and whip on low until the egg whites become foamy.
  • Add the cream of tartar and increase the speed of the mixer until soft peaks form
  • With the mixer running, pour in the hot sugar mixture once it reaches 235-240 F and increase speed to high
  • Beat until the egg whites are stiff and glossy - you might need to keep beating until the mixture starts to cool down.
  • Spread meringue over warm cake or pie - or make meringue cookies
  • Enjoy

Notes

Edit:  this makes a lot of meringue so I tried making half a batch. I used
3 egg whites
100 grams sweetener
1/4 cup water
1/4 tsp cream of tartar
The process was the same and I still had enough left over to make meringue cookies!

Nutrition

Calories: 80kcal | Carbohydrates: 10g | Protein: 16g | Fat: 1g | Sugar: 1g | Sugar Alcohol: 8


4 responses to “Keto Italian Meringue”

  1. Samantha Whitson says:
    March 22, 2022 at 6:11 pm

    5 stars
    I was so intimidated at making this Judi~ really appreciate the video you posted. Having the visual is a huge help~Thank you!

  2. x says:
    May 5, 2022 at 12:57 am

    Could I add a small amount of cream cheese to this, for a lighter version of a cream cheese frosting? (I’m thinking of that + a pumpkin cake roll!)

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