Eton Mess Using Sugar-Free Meringues
Sugar-free meringues are a game changer! I decided to showcase them in the classic Eton Mess, where we can enjoy the natural sugars in the strawberries and devour the meringues without guilt.
Ingredients
- For the meringues makes 40-45 mini meringues:
- 4 egg whites
- 2.1 oz Swerve® Confectioner’s Sweetener
- ½ tsp vanilla
- ½ tsp cream of tartar
- For the sweet whipped cream:
- 7 oz heavy cream
- 2 tsp Swerve® Confectioner’s Sweetener
- To serve:
- Reserved sweet whipped cream
- 14 oz strawberries washed and chopped
- 16 reserved mini meringues
- Mint leaves for garnish (optional)
Instructions
- 1. To make the mini meringues, start by preheating the oven to 230 °F.
- 2. In a clean bowl, whip the egg whites, Swerve®, vanilla, and cream of tartar to stiff peaks.
- 3. Transfer the mixture to a piping bag with a suitable nozzle, and pipe small dollops onto two trays lined with parchment paper.
- 4. Place the trays into the oven for 20 minutes.
- 5. Reduce the oven to 210 °F and bake for another 20 minutes. Without opening the oven door, simply switch the oven off and allow the meringues to cool completely in the oven. Remove and store in an airtight container.
- 6. Make the sweet whipped cream by whipping the cream and Swerve® to semi-stiff peaks. Cover and set aside until needed.
- 7. To serve, combine the sweet whipped cream with the chopped strawberries. Arrange the meringues in and around the bowl and garnish with mint leaves if you are feeling fancy!
Nutrition
Serving: 1gCalories: 323kcalCarbohydrates: 14gFat: 27gSaturated Fat: 17gFiber: 3.8gSugar: 2.7g