A delicious holiday treat, these low-carb peppermint meringues are light, fluffy and delicious! Paleo, gluten-free, sugar-free.
2egg whitesroom temperature
1/4teaspooncream of tartar
5tablespoonsgranulated sweetener of choice
Optional Chocolate Base
Preheat oven to 250F.
To a mixing bowl, add egg whites, taking care to ensure that no egg yolk gets into the bowl.
Use a hand mixer (with a whisk attachment, if possible), and mix on medium speed until egg whites are frothy (1-2 minutes). Add in cream of tartar and mix until fluffy, soft white peaks occur.
Mix in sweetener one tablespoon at a time and pulse with hand mixer until dissolved. Repeat until all sweetener is used.
Once stiff white peaks have formed, add in peppermint extract.
Use a piping bag or a spoon to form circles approximately 1 inch in size (2.5 cm) with mixture on a baking sheet. Bake for one hour, then turn oven off and allow to sit for another hour to continue baking and to come up to room temperature.
Take baking sheet out of oven after 2 hours total, and make sure meringues are at room temperature before serving or storing.
Optional Chocolate Mint Base
If desired, for additional mint flavor and added chocolatey-ness, add chocolate to a microwave-safe bowl. Microwave in 30 second bursts until fully-melted. Make sure to stir between bursts, and do not microwave longer than necessary to melt chocolate. Add in peppermint extract and stir to combine.
Dip the bottom of the fully-cooled meringues into the chocolate. Allow to sit until chocolate is fully hardened.
Store at room temperature for up to a week in an air-tight container.
Nutrition Facts (per meringue, recipe makes 24 meringues): 6 calories, 0 g fat, 3 g total carbs (0.3 g net carbs), 0 g protein