Keto Lemon Meringue Clouds with Blueberry Compote: A Nordic Delight

Allergens

Egg, Almonds, Coconuts

Ingredients

• 1. 3 large eggs, separated 2. 1/2 cup granulated erythritol 3. 1/4 cup lemon juice (freshly squeezed) 4. 1 tsp lemon zest 5. 1/2 cup almond flour 6. 1/4 cup coconut flour 7. 1/4 tsp xanthan gum 8. 1/2 cup blueberries (fresh or frozen) 9. 1 tbsp water 10. 1 tbsp granulated erythritol (for the compote) 11. 1/2 tsp lemon zest (for the compote) 12. 1 tbsp chopped mint leaves (for garnish)

Instructions

1. Preheat oven to 300°F (150°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, beat egg whites until stiff peaks form.
4. Gradually add erythritol and continue beating until glossy and stiff.
5. In another bowl, mix together egg yolks, lemon juice, and zest.
6. Add almond flour, coconut flour, xanthan gum, and blend well.
7. Gently fold the egg white mixture into the yolk mixture until combined.
8. Spoon 6 mounds of the mixture onto the prepared baking sheet, leaving space between each.
9. Bake for 25 minutes or until golden brown.
10. Allow to cool completely on a wire rack.
11. In a small saucepan, combine blueberries, water, erythritol, and lemon zest.
12. Cook over medium heat for 5 7 minutes until the compote thickens.
13. To serve, top each meringue cloud with a dollop of blueberry compote and garnish with mint leaves.

Chef’s Insight

1. The key to perfect meringues is to ensure no yolk gets into the egg whites, as it will prevent them from reaching their full potential height.

Notes

1. Be sure to use fresh eggs for the best results. 2. Allow meringues to cool completely before adding compote to prevent them from becoming soggy.