Keto Italian Meringue

5 from 2 votes

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

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

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!