Diet meringue: low-calorie dessert recipe

05.08.2021 12:00

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Meringue is a delicious and easy-to-prepare dessert that is common all over the world. It goes well with tea, coffee and other drinks. This delicacy is loved by adults and children. Thanks to the plastic texture, you can give the products a variety of shapes, and food coloring will color them in all the colors of the rainbow. In addition to excellent taste, meringue is one of the healthiest desserts.

Our article will tell you about the calorie content of this delicacy and its beneficial properties, as well as contraindications for consumption.

Is it possible to have meringue on a diet and when losing weight?

The average calorie content of airy meringue is 304 kcal per 100 g. Considering the light texture, one serving of meringue is only 50-70 kcal. It contains vitamins B, H, PP, as well as calcium, magnesium, zinc, phosphorus, potassium and other useful microelements.

Meringue has many beneficial properties due to its protein base. It is a source of niacin, choline and a large number of essential and essential amino acids. These connections:

have a positive effect on the nervous system;
improve brain activity;
increase performance and energy on a diet;
regulate metabolism;
promote the restoration of liver cells;
prevent cholelithiasis.

However, you should not abuse this product. The classic meringue recipe uses white sugar, which causes insulin spikes and weight gain. With constant abuse of dessert, the level of cholesterol and glucose in the blood can increase.

Moderate consumption of meringue on a diet will promote good health and metabolic processes without harming your figure.

Be sure to check out: Diet cabbage salad: the best recipes Safe cleansing: flax seeds for weight loss Kefir on a diet: are alternatives possible Proper castling: how to replace high-calorie treats and allergenic foods on a diet

Benefits of meringue

The French delicacy is not only tasty, but also healthy. It is based on chicken egg white, which helps brain function due to its high content of niacin. Egg whites also contain choline. It is useful for cleansing the body, as it removes all toxins and poisons. Thanks to choline, our memory improves.

Many people believe that meringue is harmful, just as eggs are harmful - they contain too much. However, it is not. In fact, egg white does not contain any harmful substances. So you can eat meringue without fear.

The delicious dessert is rich in carbohydrates and vitamins. This is how vitamins B and PP enter our body with meringue. The substance niacin is useful in that it normalizes the functioning of the pancreas and stomach, helping to “extract” energy from the food consumed. Meringue also contains a lot of minerals, which has a beneficial effect on metabolic processes.

Step-by-step preparation of the classic version

When preparing meringue, you need to strictly follow the technology and show a little patience. The resulting dessert will be worth all the effort! Required list of products:

egg whites – 4 pcs.;
sugar – 250 g;
vanillin - a small pinch;
vegetable oil – 1 tsp;
flour – 1 tsp.

The whites should be cooled first for better whipping. Next, bring them to a thick foam using a kitchen mixer. Gradually increase the speed of the machine until stable “peaks” are formed. After this, add sugar and vanillin. Continue whisking until the sugar grains are completely dissolved. As a result, a fairly elastic and dense mass should be formed. Next, prepare a baking sheet by lining it with parchment paper. Grease the surface with vegetable oil and sprinkle with flour.

Place the prepared meringue base using a pastry bag or spoon. Next, bake in the oven for about 1 hour at low temperature (about 100-120°C). After cooking, let the meringue cool slowly and do not remove it from the oven immediately - the base will become damp.

Note! When preparing meringue, you need to choose the right bowl for whipping - it must be clean and completely dry. A metal or glass container is best. Plastic is undesirable for such purposes - in such dishes the whites will turn out less fluffy.

2.Merringue roses: take them and enjoy!

Ingredients:

• Proteins - 2 pcs • Vanillin - to taste • Food coloring - 2-3 drops (pink) • Sweetener - to taste

Preparation:

To prepare a beautiful meringue, set the oven to 90 degrees. Add egg whites, sweetener, vanillin to a bowl and place in a water bath. Heat the meringue mixture, stirring until the sweetener is completely dissolved.
Beat the prepared mixture with a mixer for about 7 minutes until the mixture adheres tightly to the mixer blades. Add a few drops of pink food coloring to the prepared meringue mixture and mix gently.
Place baking paper on a baking sheet and seal the edges with a small amount of meringue. Place the prepared pink meringue into a pastry bag fitted with a star tip and, starting from the middle, form a spiral (rose).
Place the beautiful meringue in the oven and dry for about 3 hours until the fragrant meringue becomes crispy. Let the delicious meringue roses cool and serve.

Low-calorie dessert recipes

In the microwave

Microwave cooking is an express option as it significantly saves time. To make a dish according to this recipe, you will need:

egg white – 3 pcs.;
lemon juice – 1 tsp;
sweetener (with crystals) - equivalent to 3 tbsp. l. Sahara.

Start by whisking the egg whites and adding sweetener. Next, for convenience, you need to put the air mass inside the pastry bag.

Then prepare a flat, large plate or use a special microwave-safe tray. Place baking paper on top and carefully squeeze out small meringues, spacing 2 cm from each other. Place the container in the microwave (recommended power - 800 W) and cook the dessert for 30 seconds.

If the power of the device is insufficient, you need to increase the cooking time to 60-120 seconds.

After the sound signal about the end of cooking, do not open the oven door for another 1 minute; the meringue must “ripen”. Next, carefully remove the meringue from the baking paper and serve.

No eggs

The popular meringue can be not only a dietary, but also a lenten dish. A recipe without eggs has been specially developed for this purpose. As an alternative to egg whites, aquafaba is used - this is the liquid that remains after boiling chickpeas or other legumes. It whips up perfectly with a mixer or whisk! List of required products:

chickpeas – 200 g;
sugar – 200 g;
water – 1 l;
lemon juice – 1 tsp.

Initially, rinse and soak the chickpeas for about 8 hours in purified water. Next, drain the water, rinse the beans and place them in a saucepan with water (the liquid should cover the chickpeas by 2-3 cm). Cook the beans for about 2 hours, gradually adding water. By the end of cooking, there should be about 150 ml of liquid left, which will be needed for the meringue.

Drain and strain the chickpea broth using a sieve and separate exactly 150 ml. The beans themselves can be used in another dish; they will not be needed for dessert. Beat the aquafaba with a mixer at high speed until white foam forms. After 5 minutes, you can gradually add sugar without stopping whisking. The liquid will slowly begin to thicken.

Note! The thickness of the future base depends on the power of the mixer and the amount of added sugar. For example, if you can beat at high speeds, you can add less sweetener.

After another 5 minutes, add lemon juice. Beat the mixture for another 10 minutes until thick. Next, place the meringue in portions on a baking sheet with baking paper and place it in the oven. Bake for 1 hour at 100-110°C.

French meringue

This recipe is classic and well known in many countries. For preparation you need:

egg white – 1 pc.;
sugar – 50 g;
salt - a small pinch.

Take the chilled whites and add a small pinch of salt to them. Beat, adding sugar in small portions.

If you have a hand mixer, you need to beat the whites, drawing a figure eight. This technique is necessary so that the base increases in volume as evenly as possible. In the case of a planetary mixer, such a problem will not arise.

The total beating time is 10-15 minutes. During this period, the sugar should completely dissolve. Next, place the mixture on a baking sheet and bake for 60 minutes at low temperature (100-120°C).

Meringue Pavlova

The famous dessert of ballerinas without sugar is light, and its taste is complemented by fresh fruit. Grocery list:

eggs – 4 pcs.;
starch – 4 tsp;
sweetener (artificial) – equivalent to 3 tbsp. l. Sahara;
cream cheese – 600 g;
strawberries, raspberries, cherries – 500 g;
fresh mint - 3 sprigs.

Carefully separate the whites from the yolks and prepare a dry mixing bowl. Bring the protein mass to a dense texture, add a sugar substitute. Then pour in the starch and gently mix it into the mixture using a spatula. Next, place the future meringue on a baking sheet, forming small cakes. Place the dessert in the preheated oven and wait 40-60 minutes.

Next, prepare the filling: rinse the berries and mint. Large strawberries can be cut into 3-4 parts if desired, small ones can be left whole. To prepare the cream, mix cream cheese and a little sweetener to taste with a mixer. Next, take 2 meringues: place cream and some berries on top of the first, and then cover with the second meringue. You can spread a little cream on top and garnish with fresh mint.

Lemon

Delicate meringue with sourness and lemon aroma is suitable for snacking and tea drinking. Required Products:

proteins – 3 pcs.;
lemon juice – 1 tsp;
lemon zest – 1 tsp;
powdered sugar – 120 g.

Preheat the oven to 90 degrees. Beat the chilled egg whites with a kitchen mixer, add powdered sugar and lemon juice. The completely finished mass should have a shiny appearance.

Add chopped lemon zest to the base and whisk again. Line a baking tray with baking paper and carefully spoon out the meringue. If desired, you can use a piping bag (the meringue will be shaped like small roses). Bake for about 1.5 hours.

Rainbow meringues

The original look of such a dessert will decorate any table and lift your spirits. You can also use miniature meringues of different shades to decorate desserts - cakes, ice cream, cupcakes. For cooking you need:

egg whites – 3 pcs.;
sugar – 150 g;
food coloring - optional.

Slowly beat the egg whites together with the sugar until stiff. If the mixer has low power, it is better to use powdered sugar instead of sugar (so that the crystals do not squeak on your teeth in the finished dessert). After obtaining the “peaks” from the protein mass, you can start dyeing.

Divide the base into 3 parts and mix each with a specific color. When laying out the meringue base, combine colors to achieve smooth or contrasting transitions.

Place the meringue in the oven to cook (temperature – 100 degrees). The dessert should dry for about 90 minutes.

With strawberry

The combination of airy meringue with strawberries is the perfect dessert option. List of main products:

sugar – 200 g;
egg white – 3 pcs.;
cream (low-fat) – 250 ml;
lemon juice – 0.5 tsp;
vanillin - a pinch;
thickener for cream – 4 g;
strawberries – 400 g.

Slowly beat the whites together with granulated sugar and lemon juice. Cover the baking sheet with special parchment and carefully place the meringue in a convenient way. Bake for approximately 2 hours. Beat the cream with vanilla and thickener using a mixer. Then add chopped strawberry slices to the air mass. Place the cream on top of the meringue and serve the dish.

Important! This dessert should not be prepared in advance, because... meringues can become “soggy” if they come into contact with wet cream for a long time.

Meringues with raspberry sauce

A delicious recipe with simple cooking techniques. The raspberry flavor will perfectly complement the delicate meringue. Required list of products:

egg whites – 3 pcs.;
powdered sugar – 100 g;
water – 3 tbsp. l.;
raspberries – 50 g;
sugar – 3 tbsp. l.

Rinse the raspberries thoroughly with cool water and beat the whites with a mixer. Make simple syrup using water and powdered sugar. Boil it for 1-2 minutes over low heat, stirring constantly. Remove from heat and immediately pour the syrup into the whites, beat the mixture again.

Place the mixture in a piping bag and make neat meringues on a parchment-lined baking sheet. Bake the dessert at 150 degrees for 15 minutes, then reduce to 100-110 degrees. Total cooking time is 60-70 minutes.

While preparing the meringue, you can make the raspberry sauce. To do this, beat the berries with sugar in a food processor. Then rub the resulting mass through a sieve to remove seeds. Serve the meringues in portions with the addition of raspberry sauce.

Multi-colored meringue

Colored meringue can complement any dessert or become an independent addition to tea drinking. Required Products:

egg whites – 2 pcs.;
sugar – 150 g;
vanillin – 0.5 teaspoon;
gel dyes – 2 g.

Cool the whites and beat them together with granulated sugar. The finished mass should remain motionless when the container is turned over.

Then prepare a disposable piping bag and lower it into a deep container, carefully spreading it around the edges. Apply dye to the inside of this bag using a brush. Transfer the meringue base to a piping bag and then make portions of the dessert onto a baking sheet. Bake for 60 minutes.

The baking time can increase to approximately 2 hours - the specific period depends on the size of the meringue.

With nuts

The original recipe will surprise your guests and make light meringue with a pleasant taste. List of ingredients:

egg whites – 2 pcs.;
sugar – 110 g;
almonds – 40 g;
vanillin - a pinch;
cinnamon - a pinch.

Place the whites in the prepared container and start beating, adding sugar and vanillin at the end. Then beat for another 10 minutes until glossy. Add cinnamon and chopped almonds to the mixture, mix thoroughly. Place the meringues on a baking tray lined with oiled baking paper. Place the dessert in a cold oven and set the temperature to 100 degrees. Cook the dish in this mode for about 60 minutes.

The perfect treat. The calorie content of meringue is very low.

Let me introduce you to the ideal delicacy for your figure - Meringue cake. The calorie content of this product is minimal. And even if you follow the strictest diet, you can afford to eat a small cake. And to the question of experienced dieters: “how many calories are in meringue, and should you worry about your figure?” We will answer with knowledge of the matter. Meringue is absolutely harmless to the figure. This delicious delicacy is made exclusively with a low-fat composition (egg white and sugar). The calorie content of meringue in the classic recipe does not exceed 54 kilocalories per hundred grams of product.

If you wish or lack time, you can replace the traditional three-course lunch with a cup of tea or coffee and a Meringue cake. And already at dinner you can make up for the missing calories and beneficial microelements by preparing baked beef with vegetables or steamed trout. It is best to enjoy meringue in the first half of the day. In this case, the body will have time to process all the carbohydrates, and they will not be deposited on your waist and hips.

Meringue can easily be called a culinary masterpiece. It is consumed both as a separate, self-sufficient delicacy, and as a component of more complex confectionery products. You can make meringue yourself, since the recipe is quite simple, and all the necessary ingredients, as a rule, are available in any home.

To prepare one serving of meringue, you need to prepare four egg whites and one glass of sugar. It is best to bake cakes the classic way - in the oven. Many chefs prefer this method, because in this case you get the minimum calorie content of meringue with the most intense taste.

There are several very important points that make the process of whipping egg whites easier, and if followed, you can prepare a truly extraordinary delicacy:

The eggs must be cooled, only the cold white will quickly and efficiently whip into a strong foam.
You need to very carefully separate the whites from the yolks.
Beat the whites at the lowest speed of the mixer or food processor. During the process, you can and should add a pinch of salt - this will facilitate and speed up the formation of strong foam. True professionals recommend whipping the meringue exclusively by hand.
And only at this stage can sugar be introduced into the proteins, and in small portions. If you combine all the sugar with foam at once, the resulting mixture will not acquire the desired consistency.

The optimal time for beating the mixture, established experimentally, is half an hour. During this time, the mass gains the required density and is saturated with air. As soon as you can no longer feel the sugar in the resulting mass, you should use a pastry syringe or an ordinary spoon to place the cakes on a baking sheet covered with parchment or a silicone baking mat.

It is necessary to preheat the oven at low power. The Meringue cake is baked over low heat for thirty minutes. The result is a delicate, crumbly, crispy delicacy that literally melts in your mouth.

This cake is an easily digestible product. The calorie content of meringue is due to the presence of animal proteins in its composition. The egg, the main element of meringue, contains many useful and necessary substances for the body, a significant part of which is preserved during heat treatment.

Meringue is not recommended for people with diabetes. And those who are absolutely healthy should remember that any food, especially sweet food, is good in moderation. Of course, the calorie content of meringue allows you to enjoy this dish much more often than other cakes without worrying about your figure. But you still shouldn’t get carried away with it, especially for kids. Although those who know how to make meringue know that if the cake is prepared correctly, it is difficult to resist another portion of this delicacy.

Main conclusions

Meringue is a light and sophisticated dessert with French roots. Its recipe contains a minimum of ingredients, and its relatively low calorie content allows you to consume meringues during a diet. Beneficial properties of this dessert for the body:

has a positive effect on the functioning of the nervous system, which is subject to stress during weight loss;
improve brain function;
increases overall performance and energy;
has a positive effect on the liver.

Meringue is prepared in a special way in the oven - dried at low temperature. A quick cooking option in the microwave is also possible. Ready-made meringues can be a separate delicacy or decoration in other desserts.

Do you like soft meringue? Share your favorite low-calorie treat recipe in the comments!

How many calories are in meringue?

Despite the “airy” consistency and the small number of ingredients included in its composition, the nutritional value of this delicacy is not so small. And more specifically:

The calorie content of meringue is 179 kcal per 100 grams.

Proteins, fats and carbohydrates (BJU) in gr. per 100 grams:

Meringues are often used as a component for complex desserts, cakes and pastries. The taste and organoleptic qualities inherent in meringue cake allow it to be combined with various pastry creams, curd mass, whipped cream, chocolate and fruit.

So, for example, if buttercream is used to connect two cakes together, then the calorie content of the meringue will increase.

Let's return to the question asked at the beginning of the article - what should those of us do who are watching their body weight, but at the same time are not ready to completely give up their favorite dessert? We can recommend the following - people who care about their figure would be better off giving preference to meringues not decorated with cream.

Those who prefer homemade meringues should control the amount of sugar in the recipe. If you use less sugar to prepare this dessert, you can achieve much less sweetness.

Microwave Keto Meringues, 0.1g Carbs Per Serving

This quick and easy dessert can be made in the oven or microwave (it comes out equally crispy). The airy meringue is ready when it has hardened enough and can easily come away from the dish or parchment. I prepare meringue without sugar, I replace it with erythritol, and add almond extract for flavor.

Ingredients

Recipe makes 18 servings:

chicken eggs, 4 pcs.;
cream of tartar, 1.5 g;
erythritol, 130 g;
almond extract, 2.5 g;
salt, 1 g.

Preparation

Using a whisk, mix 4 egg whites and cream of tartar: first at low speed, then at medium. When the whites become foamy, add 65 grams of erythritol, almonds (extract) and a pinch of salt, continuing to beat at high speed.

After the whites are fluffy, I add the rest of the erythritol. I continue to beat the mixture until thick, after which I transfer it to a pastry bag. I form protein cookies on a microwave dish and set them to maximum power, baking in batches of 20-30 seconds with the same breaks so that the heat is distributed evenly. This needs to be done 5-6 times, then the meringue will turn out crispy.

If you plan to cook in the oven, preheat it to 150 degrees and place the dessert at a reduced temperature to 100 degrees. The meringue is dried for 60 minutes on parchment greased with vegetable oil.

During cooking, do not open the oven or microwave door so that the whites do not fall. After you finish baking, you need to let the meringue rest until it cools completely.

How to decorate ready-made meringues

When laying the meringue on parchment, you can sprinkle chopped nuts or coconut on top. The finished dessert can be sprinkled with cinnamon, vanilla or cocoa through a sieve. This will give a beautiful look to your dessert, add taste and aroma.

The nutritional value

One serving contains 4.1 kcal, of which:

carbohydrates – 0.1 g;
fat – 0 g;
proteins – 0.8 g.

Meringues and meringues: what is the difference and is there any difference?

Increasingly, protein creams called meringue are used in pastry recipes. And in our country such a product has always been called “meringue”. Therefore, a legitimate question arises: meringues and meringues - what is the difference and is there any at all?

Whipped protein with sugar to a dense mass, light foam, stable peaks, an airy cloud - it's all about... what?

Is there a difference?

What kind of discrepancy and what difference can we talk about between meringue and meringue if, according to the recipe, both the first and the second are prepared from egg whites and sugar?

By whipping the egg white until fluffy, you get an airy, sweet mass that is used to cover cakes, decorate muffins, cupcakes and cupcakes, and prepare other desserts.

But most often, such proteins are placed on a baking sheet in the form of small round shapes and dried in the oven.

It’s obvious how meringue differs from meringue – practically nothing! simply different names for the same dish; the main and only difference between them can only be considered the method of preparation .

A protein-free cream made by beating egg whites with sugar until smooth and dense.

The correct meringue does not flow even when turning the dishes over.

The main key in this recipe is sugar, since whites whipped without sugar remain just whipped whites.

This light cream is used for confectionery and is the basis of meringue.

A meringue protein cake that is prepared exactly like meringue. However, when it reaches a dense state, the mass is laid out on a baking sheet for drying (baking).

Crispy protein cake can be filled with cream, berries, nuts and chocolate.

What types of meringues and meringues are there?

Beat egg whites and sugar, what could be easier?

How much variety can you achieve when preparing a dish with just two ingredients?

However, you can beat the whites for meringues and meringues in several ways, each of which is good for a specific application.

Very often, meringue is whipped to the point of “peaks”, which characterize its density:

“Soft peaks” - when the protein raised on the whisk does not hold its volume and gradually drips off. This state is perfect for making soufflés, when the protein will increase in volume in the oven.
“Middle peaks” - when the egg white raised on the whisk holds the base tightly, but its tip drips off.
“Strong peaks” - when the egg white raised with a whisk is shiny and moist and firmly holds its shape to the very tips. This is the ideal condition for baking in the oven. It is to these peaks that you need to beat the whites when preparing a classic sponge cake or the famous Italian savoiardi cookies.

Depending on the whipping method, meringue is divided into French, Swiss and Italian:

French is the easiest classic version of whipping egg whites with sugar. It is ideal for coating Easter cakes and baked goods.
Swiss - whipping egg whites with sugar using a water bath. When the desired density of the product is reached, the bowl is placed in ice for blast cooling. The resulting mass is denser than the French version.
Italian is the densest and most stable protein mass, obtained by beating in a water bath with the addition of hot sugar syrup. This meringue is added to buttercream or decorated with cakes.

Cooking secrets

Desserts and creams made from egg whites are very capricious and can behave unpredictably.

To be honest, there are a lot of basic rules.

Only knowledge of all the features and secrets of preparing this product will help you get real meringue and dense meringue.

It is better to memorize the secrets:

It is necessary to separate the whites from the yolks with extreme caution, because... A few drops of yolk will prevent whipping. More details about all the methods of separating the white and yolk here;
It is best to beat eggs at room temperature, and the bowl should stand in water with ice;
whipping is carried out in a completely clean container, because a little fat or water can ruin everything;
when whipping with a hand whisk, you can add a little salt or 3-4 drops of lemon juice to the whites, this will increase the elasticity of the mass;
It is better to use powdered sugar rather than sugar to sweeten the dessert. It will give the mass more tenderness;
the process of beating eggs begins with low mixer speeds, and after the appearance of bubbly foam, the speed can be increased;
You should strictly observe the temperature regime when baking desserts. Drying the protein in the oven should take place at 100 degrees in the complete absence of moisture;
Tightly beaten egg whites can be stored in the refrigerator for up to 7 days. And the dried version is stored only in a dry place; it will become damp in the refrigerator.

Airy protein cakes can be made not only tasty, but also beautiful. Here's a simple example of colored meringues:

Source: https://sladko.club/merengi-i-beze-av-chyom-sobstvenno-raznitsa.html

Keto Sweetened Meringue, 0.5g Carbs Per Serving

I’m sharing another recipe for dietary meringue without sugar, with the addition of erythritol. The base will include vanilla extract, and the creamy chocolate layer will add tenderness to the taste.

Ingredients

For 5 servings we will need:

egg white, 5 pcs.;
butter, 100 g;
erythritol, 155 g;
vanilla, 1 drop.
cocoa powder 2 tsp.

Preparation

Avoiding the yolks, I carefully separate the whites, placing them in a cleaned and dry container. Beat until peaks form, then add vanilla, 100 g of prepared erythritol and continue to beat for a minute until the mass is homogeneous.

I put the meringues on a baking sheet using a pastry sleeve with a star, and don’t forget to put parchment on it.

I put the meringue in the oven, heated to 100°C, for 2.5 hours. The meringue turns out white, I brown it with a gas burner

Beat the softened butter with the rest of the erythritol and cocoa. I will use this filling to join the two meringues together, brushing only the edges of the cookies.

What can you do to make egg whites whip better?

The bowl in which the egg whites are beaten should be thoroughly rinsed with dish soap in hot water, then wiped dry. The whisk should also be dry.

The whites are whipped for 2-3 minutes, no less, after which they should immediately be placed on a baking sheet; first, you can carefully place them in the sleeve using a whisk.

Add ingredients to the whipped egg whites carefully so as not to spoil their consistency. Bulk products - in a rain, liquid - in a thin stream.

If the yolks get into the whites, the splendor may not work. Eggs must be fresh (beaten on the day of purchase).

When placing dessert in the oven, it is not advisable to open the door so that the whites do not fall. Heat the oven to 100 degrees and bake for up to 3 hours (depending on the thickness of the “pancakes”). This way we dry the cakes for a long time.

After cooking, the meringue should be left in the oven until it cools, only then can the cakes be removed and served with tea.

The nutritional value

Per serving 265 kcal:

carbohydrates – 0.5 g;
fat – 26 g;
proteins – 7 g.

A festive version of making meringue without sugar, 1.1 g of carbohydrates per serving.

Airy and light meringues

so delicious that there are never enough of them. For lovers of this dessert, I suggest making a meringue cake with berries. It will turn out quite sweet, with sourness, crispy, but soft.

A diet cake is perfect as a treat for a celebration, as it looks quite festive and textured. It will become one of the favorites in keto due to the lack of carbohydrates and a large amount of proteins.

You can choose any berries to your taste; I prefer raspberries and blueberries for their interesting color and flavor combination in dessert. The New Year season is approaching, so you can replace the berries with tangerines. This makes 3 small cakes, 4 servings each. From the lowest carb (1.1 g) with raspberries to the highest carb with tangerines (4 g).

Ingredients

For 12 servings we will need:

chicken eggs, 6 pcs.;
erythritol, 350 g;
lemon juice, 15 ml;
heavy cream, 500 ml;
sweetener for cream, 5 g;
butter, 15 g;
vanillin, to taste;
raspberries 100 g.
blueberries 100 g
2 small tangerines

Preparation

While I’m preparing the base for the meringue, I turn on the oven to heat up to 150°C.

I separate the yolk from the white in each egg so that the whites are “clean”.

2. Beat the whites with a mixer until peaks appear, gradually adding erythritol. As soon as the whites become thick and stretch behind the whisk, add lemon juice and continue beating for another minute.

At this stage, I reduce the oven temperature to 110°C.

I line the parchment paper on a baking sheet, brushing it with melted butter.
I divide the protein mass into three circles, each 15 cm in diameter, you can draw circles with a pencil in advance and turn the paper down with the pattern, lay out such pancakes with a pastry bag. I put it in the oven for 1.5 hours.
When ready, I turn off the oven, open the door and wait for the meringue to cool, this will make it crispier.
I whip cream with sweetener and vanilla. Using a spoon, I grease each cake with the resulting cream, decorating the cakes with berries.

Composition features and energy value

Any experienced housewife is well acquainted with the classic meringue recipe . The cake is very popular because its preparation is elementary, does not require specialized skills, is not expensive and takes a minimum of time. Often, in order to prepare a dessert, you just need to mix the ingredients and then beat with a mixer.

When taking into account calorie content, you should take into account all the components of the product that are included in its composition. The following calorie calculations per 100 grams must be taken into account:

granulated sugar - 398 kcal;
egg - 70 kcal;
butter 1 g - 7.3 kcal.