Step 1

Preheat the oven to low, 135 °C/ 275 °F. Crack the eggs and separate the egg whites from the egg yolks. Place the egg whites into a large clean bowl or a mixer.

Step 2

You can use the leftover egg yolks for making Mayonnaise, Hollandaise, Smoothies or Keto Coffee.

Step 3

Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar (or apple cider vinegar).

Step 4

Add the powdered Erythritol, a tablespoon at a time, and vanilla powder or extract.

Step 5

Keep beating until they reach a stiff-peak and glossy stage.

Step 6

Spoon the mixture on a tray lined with parchment paper or a non-stick mat and place in the oven in the middle section. Bake at 135 °C/ 275 °F for 15 minutes. Then, turn the temperature down to 100 °C/ 210 °F and cook for another hour. After an hour, turn the oven off and keep the meringues in for another 1-2 hours. This will help the meringues dehydrate and get crispy.

Step 7

When the oven cools down completely, remove the meringues and place in an airtight container. Store at room temperature until ready to be used in a recipe.