Keto Chilean Merengue with Berry Compote (Gluten-Free)

Allergens

Eggs, Nuts (in chocolate chips, if used)

Ingredients

• 4 large egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup granulated erythritol (keto
• friendly sweetener)
• 1 teaspoon pure vanilla extract
• 1 cup fresh mixed berries (strawberries, raspberries, blueberries)
• 1 tablespoon lemon juice
• 1 tablespoon water
• 1/2 cup sugar
• free chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, beat egg whites and cream of tartar until stiff peaks form. Gradually add in the erythritol and vanilla extract, beating until well combined and glossy.
3. Using a piping bag or a spoon, pipe 6 equal mounds of the merengue mixture onto the prepared baking sheet, leaving space between each mound for expansion.
4. Bake for 18 20 minutes, or until the merengues are golden and crisp on the outside but still slightly soft inside. Remove from oven and allow to cool completely on a wire rack.
5. In a small saucepan, combine berries, lemon juice, water, and erythritol over medium heat. Cook until the mixture thickens into a compote like consistency, about 10 minutes. Remove from heat and let cool.
6. To serve, place one merengue mound on each plate, spooning a dollop of berry compote on top. Sprinkle with sugar free chocolate chips to garnish.

Chef’s Insight

The secret to perfect merengues is to beat the egg whites until they form stiff peaks but are still slightly soft in the center. This ensures a creamy, velvety texture.

Notes

This recipe is gluten-free and suitable for a keto diet. It is also low in added sugar due to the use of an alternative sweetener.