Ingredients
Instructions
Preheat the oven to 100 °C. In a bowl, combine Sukrin, sugar, and, if desired, cocoa.
Separate the eggs, placing the egg whites in a large mixing bowl. Ensure that no egg yolk mixes with the egg whites. Whip the egg whites until they turn white and semi-stiff; this should take about 2 minutes. Then, while continuing to whip for approximately 5 more minutes, gradually add the sugar mixture.
Fill a piping bag with the meringue and pipe small peaks onto a baking sheet lined with parchment paper. Alternatively, you can use two tablespoons to create the peaks. Bake for 1 hour. Then, turn off the oven without opening the door and leave the meringues inside for several hours, ideally overnight.
Stored in an airtight container, meringues keep for a long time, making them a perfect make-ahead treat if you’re expecting guests.
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 126 g |
| protein | 5 g |
| carbohydrates | 27 g |
| fat | 0 g |
| fiber | 0 g |