Ingredients:
1/4 cup Lakanto Baking Sweetener**
1 tablespoon instant espresso (or coffee) powder
1/8 teaspoon cream of tartar
2 large egg whites
Garnish:
4 ounces sugar free semi-sweet or dark chocolate chips (optional)
1 teaspoon coconut oil (optional
Method:
Preheat oven to 240*. Line baking sheets with parchment paper.
In a large mixing bowl, whisk together sweetener, coffee powder and cream of tartar. Add egg whites and whisk to mix. Set the bowl over, but not in, a saucepan of simmering water. Cook, whisking constantly, until the sugar is dissolved and the whites are very warm to the touch. (Approximately 3 - 5 minutes.)
Remove from heat. Use an electric mixer, beat on low speed, gradually increasing the speed to high, until soft, glossy peaks form. (Approximately 5 - 7 minutes.)
Spoon the egg white mixture into a pastry bag fitted with a 3/4 inch star tip. Pipe 1 inch wide stars onto the parchment lined baking sheets.
Bake until the meringues are just set on the outside. (Approximately 25 - 35 minutes.) Slide the parchment with cooked meringues onto wire racks to cool completely. Use a spatula to remove the cooled meringues from the parchment paper.
If you would like to add a chocolate garnish to the meringues, place chocolate chips and coconut oil in a small microwaveable bowl. Heat and stir, at 30 second intervals, until the chocolate is melted. Dip the meringue tops into the melted chocolate. Let excess drip off , then return to parchment, to set, for about 20 minutes. Makes about 80 mini meringues.
**Lakanto Baking Sweetener is finer than Lakanto Classic Sweetener. If you do not have the Baking Sweetener available, the Classic Sweetener can be made finer by placing in a food processor.
Nutritional info for 2 meringues (without garnish), approximately:
1.1 calories ~ 0 grams fat ~ .07 grams net carbs ~ .19 grams protein
Nutritional info for 2 meringues (with garnish), approximately:
14 calories ~ 1 gram fat ~ .27 grams net carbs ~ .39 grams protein
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