Sugar free maringue
2 egg whites
1/8 tsp creme of tartat (This is the big secret, you need this! I bought it at the drugstore)
1,5 dl erythritol
1/4 vanilla flavor
Beat the egg whites with the creme of tarta until really foamy and white. Add the vanilla flavor and the erythritol a small amout at a time while beating. Beat until really stiff. Make small dots on a non-stick oven paper. Bake for about 60-90 minutes at 100 C, check that they are completely dried. Let them rest in the oven until the oven has cooled. Enjoy!
I aslo made some protein fluff this morning, today's flavor is strawberry, as close to strawberry ice cream as you can get without it being the real thing.
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