Making low carb and sugarfree meringues

Let's start by making these low carb and sugarfree meringues. First, start by whipping the egg whites. First, make sure your mixing bowl and whisk are completely grease-free. Want to be absolutely sure of this? Then clean the mixing bowl and whisk with some lemon juice. Next, beat the egg whites until stiff. Then add the Steviala Frost powdered sugar substitute spoon by spoon. Mix this well each time until the Steviala Frost is dissolved before adding the next tablespoon. Finally, also add the vanilla extract, lemon juice, xanthan gum, baking powder and cornstarch. Then continue beating the egg whites for about 8 minutes.

Meanwhile, preheat the oven to 120 degrees. Then line two baking sheets with baking paper. Then scoop the beaten egg whites into a piping bag with a star nozzle and then make 12 meringues on the baking sheets. You then place the baking sheets in the oven for 1 hour. Meanwhile, are the low carb and sugarfree meringues starting to brown? Then lower the temperature of the oven to 100 degrees and let them bake in the oven a little longer. Then turn off the oven. Finally, let the meringues cool completely in the oven itself before taking them out.

Making sugarfree mascarpone filling

Meanwhile, get to work on the mascarpone filling. Mix the mascarpone with the cream cheese and then add in the Steviala Frost Vanilla and lemon juice. Then put this in the refrigerator for at least 1 hour.

Finish the low carb and sugarfree meringues with a dollop of the mascarpone mixture, fresh fruit of your choice and Steviala Supreme Strawberry or Caramel Crush. Or maybe one of our other syrup substitutes! Or how about sugarfree Easter eggs for a delicious dessert during the Easter season. Enjoy your meal!