Christmas Wreath Meringue
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Christmas Wreath Meringue
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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.
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Ingredients
The Meringue
- 90 g egg white
- 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 raspberry
- 100 g blueberries
- ½ tablespoon erythritol for dusting, powdered
- mint for garnish, sprigs, or rosemary
- citrus curd optional, sugar-free
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
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