Sugarless meringue with nectarines and coconut cream


4 egg whites 

4 tbsp stevia powder

1 tsp cream of tartar

1/2 tsp pure vanilla powder

1/4 cup almonds

40 g dark chocolate 


Preheat the oven to 90-100 degrees.

Finely chop the almonds and chocolate.

Pour the egg whites into a large bowl and use an electric whisk or stand mixer to whisk them into an opaque white foam.

Then add the stevia powder as well as the cream of tartar and whisk on relatively high speed until the blend is stiff. It should behave just about like a traditional meringue. Add the vanilla powder towards the end. 

Use a spatula to carefully mix in the almonds and chocolate.

Form 6 round meringues on a tray that’s been lined with baking paper. Bake for an hour and then let it cool in the oven. 

When the meringue is properly cold and dry you can decorate it. I used coconut cream, nectarine and pomegranate, but the world is full of possibilities 🙂

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