Ingredients:-
- 3 large egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar substitute (like erythritol or monk fruit) or to taste
- 1 teaspoon vanilla extract (optional)
Instructions:-
- Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.
- In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy.
- Add the cream of tartar and continue to beat until soft peaks form.
- Gradually add the sugar substitute a little at a time while beating the egg whites. Beat until stiff, glossy peaks form. You can add the vanilla extract at this stage if using.
- Transfer the meringue mixture to a piping bag fitted with a star tip or simply use a spoon to dollop small portions onto the prepared baking sheet.
- Bake the meringues in the preheated oven for about 1 to 1.5 hours, or until they are dry and crisp. The baking time may vary based on the size of your meringues.
- Once done, turn off the oven and let the meringues cool inside the oven with the door slightly ajar. This helps them dry out further.
- Once completely cooled, store the meringue cookies in an airtight container…
