When you think of recipes that you won’t be able to eat after you quit sugar, meringue probably tops the list.
This light, airy, cloud-like dessert is traditionally made of two ingredients – egg whites and a whole lot of sugar. Until now!
Using the recipe from our classic Lemon Meringue Pies in Jars, these meringues still have two ingredients, but none of the sugar rush. Here’s how to make your own sugar-free* meringue, in 7 quick and uncomplicated steps (take that, Adriano Zumbo).
1. Have your eggs at room temperature. If you keep them in the fridge, leave them out for a few hours in a cool, dark place.
2. Separate eggs yolks and whites. If you want, you can use the yolks later to make a custard or curd (or bulk up an omelette?).
3. Whisk whites with two tablespoons of rice malt syrup. It’s best to use an electric whisk or beater (unless you want an arm workout).
4. Continue until stiff peaks form. The mixture will become light and airy, with peaks that stand up straight when you lift the whisk. If you tip it upside over your head, it shouldn’t drip! (Note: Be really sure it’s ready before you do this. Meringue is very hard to remove from hair.)
5. Spoon the meringue onto a lined baking tray. It doesn’t have to look pretty, but you can use a piping bag if you’re feeling *fancy*.
6. Optional: swirl! Take a teaspoon of fruit pureé and gently swirl it through the meringue to form a pretty pattern.
7. Bake, bake, bake! Pop the tray in a preheated oven at around 90℃ (195 ℉ or Gas Mark ¼). Bake for 90 minutes, or until the meringue is really crisp. Turn the oven off and leave them in there until the oven is cool. Voila!
*While we quit fructose on the I Quit Sugar: 8-Week Program, this recipes contain a small amount of rice malt syrup (a blend of glucose and maltose). We recommend enjoying on special occasions and sticking to a small portion size, or cutting down on the sweetener even further.
Which sugar-free dessert would you like us to reinvent next?
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