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Your Recipes

Prep Time: 285

Cook Time: 15

Total: -300

Servings: 8

Cost: $3.18 /serving

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Ingredients

Remove All · Remove Spices · Remove Staples

6 large egg whites1/2 tsp cream of tartar or 1 tsp apple cider vinegar1/2 + 1/4 cup powdered Erythritol or Swerve Confectioners (120 g/ 4.2 oz)1 1/2 cup heavy whipping cream or whipped coconut milk for dairy-free (360 ml/ 12 fl oz)1 tbsp sugar-free vanilla extract or 1 tsp vanilla bean powder1 cup each fresh strawberries, raspberries, blackberries (425 g/ 15 oz)1/2 cup fresh wild blueberries (75 g/ 2.7 oz)3 squares 85% dark chocolate, grated (15 g/ 0.5 oz)

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Instructions

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Step 1

Preheat the oven to low, 135 °C/ 275 °F (fan assisted), or 155 °C/ 310 °F (conventional). 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

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 3

Add the 1/2 cup powdered Erythritol, a tablespoon at a time. Keep beating until they reach a stiff-peak and glossy stage.

Step 4

Spoon the mixture on a tray lined with parchment paper or a non-stick mat and create a round 9-inch/ 23 cm meringue. Using a spoon or spatula, build up the sides of the meringue into a nest shape so that it can hold the whipped cream and berries once it’s baked.

Step 5

Place in the oven in the middle section. Bake at 135 °C/ 275 °F (fan assisted), or 155 °C/ 310 °F (conventional) for 15 minutes.

Step 6

Then, turn the temperature down to 100 °C/ 210 °F (fan assisted), or 120 °C/ 250 °F (conventional) and cook for another 2 hours. After 2 hours, turn the oven off and keep the meringue in for another 1-2 hours or overnight. This will help the meringue dehydrate and get crispy.

Step 7

When the oven cools down completely, remove the meringue from the oven. Make sure it is cooled before adding the topping.

Step 8

Meanwhile, whip up the cream. Add the vanilla extract and the remaining 1/4 cup Erythritol. Fill the meringue nest with the vanilla cream and top with berries (raspberries, blackberries, blueberries and sliced strawberries). Serve immediately.

Step 9

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