Can you make meringues WITHOUT sugar

kah22

Meringues, who doesn't love them? The general advice seems to be that the proportion of sugar to egg whites is always 50 g for each egg white. Myself I prefer to be more accurate and weigh my egg whites and twice as much sugar e.g. If I have 78 gram egg white I'll add 156 grams caster sugar and that always seems to do the trick for me 😋 As a by the way I've started using egg whites in cartons - much easier !

That's your standard meringue. What I'm trying to do at the moment is to make a meringue with artificial sweetener ! A tough ask I know.

Yes I do appreciate that as well as adding sweetness to a meringue sugar acts as a stabiliser and that's not something artificial sweeteners do.

In a sense I suppose I'm asking is meringues just one of those desserts you can only make with sugar or is there something else you can add to sweeteners to act as a stabiliser?

Recipes would be appreciated. I'm experimenting with meringues for a low carb dessert.

As always many thanks for help offered

Kevin

shykins

you can buy sugar free meringues so you should be able to make them. tho i have heard if you use just sweetener they dont stay nice and white

found this recipe using erithrytol
http://alldayidreamaboutfood.com/2012/06/shannons-sugar-free-meringues-low-carb-and-gluten-free.html

kah22

Half the fun is in making the meringue ��

Made one yesterday with Truvia and it ended up looking like an omelette ��

Kevin

Pop_Up_Pirate

kah22 wrote: »

Meringues, who doesn't love them? The general advice seems to be that the proportion of sugar to egg whites is always 50 g for each egg white. Myself I prefer to be more accurate and weigh my egg whites and twice as much sugar e.g. If I have 78 gram egg white I'll add 156 grams caster sugar and that always seems to do the trick for me 😋 As a by the way I've started using egg whites in cartons - much easier !

That's your standard meringue. What I'm trying to do at the moment is to make a meringue with artificial sweetener ! A tough ask I know.

Yes I do appreciate that as well as adding sweetness to a meringue sugar acts as a stabiliser and that's not something artificial sweeteners do.

In a sense I suppose I'm asking is meringues just one of those desserts you can only make with sugar or is there something else you can add to sweeteners to act as a stabiliser?

Recipes would be appreciated. I'm experimenting with meringues for a low carb dessert.

As always many thanks for help offered

Kevin

Are you looking for healthy desserts or specifically want to make meringues?

If you want the meringue, on a low carb diet, personally, I would leave the sugar in as sweeteners are worse health wise than sugar and then just limit the amount of meringue I eat.

If its desserts or sweet things you want, I make all kinds of cakes, sweets etc without any grains or refined sugars. I use coconut sugar. Whether or not this will work for meringue or not, I don;t know, but it might although it will turn your meringue brownish colour.

rach_k

I've made them with honey instead of sugar but never tried artificial sweeteners. I find honey more difficult than sugar to get just right - sometimes they will not go crispy - but they taste pretty good and although they're not brilliant white they don't look dingy. The honey taste isn't as strong as I expected.

kah22

Pop_Up_Pirate wrote: »

Are you looking for healthy desserts or specifically want to make meringues?.

Bit of both really. I have access to quite a few healthy and/or low carb desserts but I do like messing around in the kitchen and at the moment I'm trying to come up with a reasonable sugar free meringue

Tiddlywinks

I'm another one that avoids artificial sweeteners.

Sugar may be 'bad' in excess but the chemicals involved in the alternatives are likely to be just as bad... or worse. Plus none of them taste that great.

http://www.webmd.com/food-recipes/news/20130710/could-artificial-sweeteners-cause-weight-gain#1

Numerous sources are linking artificial sweeteners to an increased risk of diabetes.

Pop_Up_Pirate

Tiddlywinks wrote: »

I'm another one that avoids artificial sweeteners.

Sugar may be 'bad' in excess but the chemicals involved in the alternatives are likely to be just as bad... or worse. Plus none of them taste that great.

http://www.webmd.com/food-recipes/news/20130710/could-artificial-sweeteners-cause-weight-gain#1

Numerous sources are linking artificial sweeteners to an increased risk of diabetes.

Not just diabetes either.
Sweeteners aren't just bad for us, but they also interfere with normal body processes and prevent the adsorption of vitamins and minerals.

ALIBOBSY

I would have thought you could half the sugar in a normal recipe as long as you add some kind of stabliser like a teaspoon of corn flour, but you will end up with a softer merange with some carbs.

Ali x