Making sugarfree meringues

Preheat the oven to 120 degrees Celsius. Start by separating the eggs. Beat the egg whites stiffly, along with the vanilla extract, Steviala Frost, salt, and cream of tartar. This will take about 10 minutes. Then spoon the whipped egg whites into a piping bag with a nozzle. Make 6 to 9 sugarfree meringues on a baking sheet lined with parchment paper. Bake the meringues in the oven for 1 hour. Then turn off the oven and let the sugarfree meringues cool completely in the oven.

Making sugarfree white chocolate whipped cream

Meanwhile, make the sugarfree white chocolate whipped cream. We'll use a method where you first heat the cream. Pour the cream into a saucepan and bring it to a boil. Then add the Steviala Frost and white chocolate. Stir well until the chocolate is completely melted. Let this white chocolate whipped cream cool completely and then place it in the refrigerator for at least 1 hour.

Remove the white chocolate whipped cream from the refrigerator and whip it until stiff using a whisk or electric kitchen machine.

Spoon the white chocolate whipped cream into a piping bag with a nozzle. It's time to assemble the meringues. Pipe a beautiful swirl of sugarfree white chocolate whipped cream onto each meringue. Finish it off with Easter eggs and Steviala Pure Passion. Enjoy!