| Difficulty: | Average |
| Preparation time: | 25 min |
| Cost: | Bass |
INGREDIENTS:
-
100g egg whites
- 125g finely chopped erythritol
- 1 tablespoon lemon juice
METHOD:
-
start whipping the egg whites until stiff. Towards the middle, when the egg whites start to take on consistency, add the lemon juice. When the egg whites are well whipped and therefore when you turn the bowl upside down they will remain firm, add spoonful by spoonful the finely chopped erythritol almost like powdered sugar. Always mix with the whisks until all the sugar is incorporated
-
fill a piping bag and form the meringues by placing them on a baking tray covered with baking paper. Place the meringues in a static oven preheated to 80 degrees for about an hour and a half without ever opening the oven.
- As soon as the meringues come away perfectly from the mold, it will be time to take them out of the oven and let them cool before serving.
