Christmas Wreath Meringue
User Reviews
0.0
0 reviews
Unrated
Christmas Wreath Meringue
Report
This makes 12 servings of Christmas Wreath Meringue. Each serving comes out to be 101.62 Calories, 9.14g Fats, 2.7g Net Carbs, and 1.75g Protein.
Share:
Ingredients
The Meringue
- 90 g egg whites
- 75 g allulose *
- ½ teaspoon white vinegar
The Cream
- 300 g heavy whipping cream
- 50 g allulose *
- 1 teaspoon vanilla bean paste
- 100 g strawberries
- 100 g raspberries
- 100 g blueberries
- ½ tablespoon powdered erythritol for dusting
- Sprigs of mint or rosemary for garnish
- Optional: sugar-free citrus curd
Instructions
- Prepare fruits and set aside.
- Make a template by drawing two circles on a parchment paper to resemble a wreath (optional).
- Preheat oven to 225°F. Line your baking sheet with prepared template or blank parchment paper. Prepare meringue ingredients.
- Put the egg whites in a clean mixing bowl and whisk until soft peaks.
- Whisking at high speed, gradually add allulose, a little at a time, until stiff and glossy.
- Stir in vinegar.
- Dab a dot of meringue in each of the four corners of the parchment paper to keep in place.
- Spoon the meringue onto the ring (or free hand). Make a shallow trench in the meringue. This will serve as a well for the cream and fruits to sit in.
- Bake for 30 minutes. After which, turn oven off and leave the meringue inside until cool and dry (almost tacky) to the touch.
- Meanwhile, add cream and allulose to a bowl. Whip until fluffy.
- Add vanilla bean paste. Whip and refrigerate until ready to use.
- To assemble, spoon chilled cream onto the trench. Arrange fruits and decorate with mint leaves (or rosemary). Dust with powdered erythritol. Cut into wedges and serve.
Notes
- * An alternative sugar, 70% as sweet as sugar, no aftertaste, no bloating, and zero glycemic index; may be found online
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
