This is a keto recipe for delicate, airy cookies that just melt in your mouth! They smell nice with almonds and have almost no carbs. They are easy to make in a hurry if you suddenly have a craving for something sweet!
I indicated in this keto recipe that they need to bake for 40 minutes, but it really depends on the size of the cookies. The meringues are ready when they come off the parchment easily and don’t stick to it.
Cooking time 30 minutes
Number of servings 18
Ingredients :
Large egg 4 pcs.
Tartar 1/4 tsp.
Sugar substitute 6 tsp.
Almond extract half a tsp.
Salt 1g
Step 1
Preheat oven to 100 degrees. Mix together 4 egg whites and tartar in a bowl.
Step 2
Start beating the whites with the mixer, at first on the minimum speed, gradually turning to medium. When the whites start to foam a little, stop beating and add 3 teaspoons of the sweetener, almond extract and salt.
Step 3
Beat on high speed until the whites are a smooth, medium consistency. Add the remaining 3 teaspoons of the sweetener.
Step 4
Continue beating on high speed until the mixture is firm and stiff. Stop the mixer, scrape the batter from the whisk and from the edges of the bowl, then whisk again slightly to make sure everything is mixed evenly and homogeneously.
Step 5
Transfer the meringue to a pastry bag with a large star-shaped nozzle.
Step 6
Spread a sheet of baking parchment on a baking tray and form meringue rosettes spaced apart.
Bake the meringues for about 40 minutes at 100 degrees. When they are ready, turn off the oven, ajar the oven door, and let the meringues cool for half an hour without taking them out.
Bon appetit!
Energy Value per Serving
Calories from fat 0
Calories 4.1
Fats: 0.01g
Carbohydrates: 0.1 g
Fiber: 0 g
Digestible carbohydrates: 0.1 g
Protein: 0.8 g
