Ingredients

The following ingredients have 4 Servings
  • 2 egg whites
  • 4 tbsp / 40g inulin
  • 3 tbsp / 30g powdered erythritol
  • 1/2 tsp vanilla extract

Instruction

  • Preheat the oven to 110 C electric / 230 F.
  • Put 2 very fresh egg whites into a clean, dry glass or metal bowl. Whisk with an electric mixer until stiff - but take your time! Start with a slow speed and increase the speed once the egg whites become foamy and begin to thicken. This will take 2-3 minutes.
  • Mix the inulin and erythritol in a separate bowl. Add to the egg whites a spoonful at a time, while whisking on a high speed. Last, add the vanilla extract and continue whisking until combined.
  • Fill into a piping bag and pipe cookie shapes onto a baking sheet lined with baking paper. If you don't have a piping bag, simply spoon little cookie heaps onto the sheet!
  • Bake for 15 minutes on a low shelf. Then turn down the oven to 90 Celsius / 200 F and continue to bake for around 45 more minutes. Then turn off the oven and leave the meringues inside for at least another hour so they can dry out.