Dietary meringue without sugar (from Ataki). How to make low-calorie meringue How to make meringue with stevia

You can safely include this simple and easy dessert in your weight loss menu. The calorie content of dietary meringue is so low that you can even eat this dessert for dinner.

100 grams of PP meringue contains only 52 calories! BZHU is 10/0.1/0.7.

For comparison, regular meringue contains as much as 235 calories per 100 grams! But if a regular meringue recipe uses sugar or powdered sugar, then dietary meringue is prepared using a sweetener. Stevia and phytaparad are often used in meringue recipes. But you can also use agave or Jerusalem artichoke syrup if desired.

The meringue is prepared quickly, and you always have the necessary ingredients at hand! The base of the meringue is egg white, so in addition to your favorite treat, you will also get a portion of protein for your muscles!

How much does one meringue weigh? On average, the weight of a regular meringue is only 10 grams! So you can easily eat 10 pieces of your favorite dessert, even if you adhere to proper nutrition!

How to make pp meringue? Despite the fact that the recipe itself is extremely simple, it still has its own subtleties and secrets. So, what do you need to know when preparing pp meringue?

• The container in which you will beat the egg whites must be dry. The same goes for the whisk!
• Remember to carefully separate the whites from the yolks. Very often it is not possible to beat egg whites to thick white peaks. In most cases, this is due to poor separation of the whites from the yolks.
• Use only fresh eggs to prepare pp meringue. They whip up faster and easier.
• Separate the whites from the yolks when they are cold. But when the proteins have already been separated, you can let them stand for a little time at room temperature. 30 minutes will be enough. You can also cover them with cling film.
• Also remember that you should beat the pure protein mass first. Any additives should be added after the whites have already been thoroughly beaten.
• The main secret of perfect meringues is proper baking in the oven. Meringues should be baked at a temperature of no more than 100 degrees. The thing is that in fact we will not bake, but slightly dry the meringue. That's why it's so important to follow the correct temperature regime. But here it is important to consider the power of your oven. In some cases, you can set it to 80 degrees, while increasing the cooking time to 2-3 hours.
• The cooking time for the meringue will depend on the thickness of your dessert. On average, the drying process takes about 60 minutes.
• Do not take your dessert out of the oven immediately. Let it cool a little. It's best to remove the meringue when your oven is completely cool.

Diet meringue in the oven - recipe with photo

• 3 squirrels
• Any sweetener. Add according to your taste.
• A few drops of lemon juice.

How to prepare pp meringue? Beat the whites, add any sweetener and lemon juice (you can also use a little lemon zest). Using a pastry bag or syringe, we form dietary meringues and bake for 60-90 minutes at a temperature of 100 degrees.

PP meringue: recipe with fitparad

One of the most popular recipes is diet meringue with fitparad. This meringue can be safely included in a healthy diet.

• 3 squirrels
• 2-3 sachets of fitparada
• If desired, you can add a little cinnamon

Beat the whites until stiff, then gradually add the mixture and beat again. Place on a baking sheet and bake for 60 minutes at 100 degrees.

Meringue with stevia

You can also prepare dietary meringue with an organic sweetener. In this recipe we will use stevia.

• 3 squirrels
• 1 teaspoon stevia
• A little salt

Beat all ingredients until thick foam and bake for 60 minutes in an oven preheated to 100 degrees. After cooking, let it sit in the oven for a while.

You can use PP meringue not only as a dessert, but also when decorating other sweet dishes, for example, PP cakes. You can also add meringue to fruit salads.

You can prepare these simple and easy dietary desserts every day! Be sure to try the meringue recipe and share your impressions! Let's lose weight together!

Here is a simple recipe for making meringue without sugar. The classic meringue recipe involves using granulated sugar. After all, without this ingredient, proteins will not be able to become airy.

If you are planning to cook dietary dish, then sugar should be replaced with natural sweeteners: honey, stevia or xylitol.
Replacing sugar with xylitol, or the natural sweetener stevia, cannot achieve the same result. Therefore, it is recommended to add a pinch of vanilla sugar to the proteins.

Honey should be chosen that is not candied and has a low glycemic level: buckwheat, acacia, linden. If you choose dark honey, the meringues will have a nice creamy color.

Sugar-free meringue is a delicious dessert whose recipe is easy to prepare. The recipe below can be varied by adding cinnamon to the whites. But this is just a matter of personal taste preference; you can do without it.

For 100 gr. - 44 kcal. proteins - 7 fats - 0 carbohydrates - 2

An ideal dessert for those who adhere to proper nutrition.

Ingredients:

• egg whites - 4 pcs.;
• vanilla 1 tsp;
• lemon juice - 3 tbsp;
• sweetener - to taste.

Preparation:

1. Separate the whites from the yolks.
2. Beat the egg whites with lemon juice, then gradually add vanilla extract and sweetener, continuing to beat. It should be administered in small portions. You should get a dense thick foam.
3. Line a baking tray with baking paper.
4. Using a pastry bag, place the meringue on a baking sheet.
5. Bake in an oven preheated to 200 degrees for about 1-1.4 hours.
6. Readiness is checked this way: if the top has hardened, everything is ready!

2 egg whites,
a pinch of citric acid,
5-6 tables sweetener,
seeds of one vanilla pod,
100 g coarse salt

Line a baking sheet with parchment or a non-stick mat. To make the meringue easily come off the parchment, you need to pour a layer of coarse salt under the parchment directly onto the baking sheet.
The mixing utensils (bowl and mixer) must be clean and dry. Fat and water are not allowed, the protein does not break down.
Set the oven to preheat to 100°C. From experience: you have to adapt, it may not work out right away. There are ovens in which you first need to put the meringue in, and only then raise the temperature.

Eggs must be fresh and always from the refrigerator! Separate 2 egg whites, pour into a mixing bowl, cool for 15 minutes in the refrigerator, and beat. Beat the whites into a foam (first at low speed, then at high), add a little citric acid; when you notice that the foam has begun to thicken, it’s time to add a sweetener.
There are 2 options for adding sweetener:
1. Liquid sweetener. It can be different, so sweetness still needs to be determined by taste. Gradually add sweetener and vanilla. Beat until stiff, adding sweetener gradually. Beat until the foam stands.
2. Dissolve 5-6 sweetener tablets in a very small amount of water and pour into the protein mass, continuing to beat until a thick white foam is so thick that you can take it straight out with a spoon.

Then the mass can be placed on the prepared baking sheet as you wish. You can draw foam into a pastry syringe and squeeze out small meringues, but you can simply form it with a DRY spoon.

There are two ways to bake.
1. Our oven is preheated to 100°C. Place a baking sheet with meringue in it. Bake (or rather dry) for 5-10 minutes (depending on the oven). Do not open the oven, look through the glass. Do not let the meringue darken. As soon as everything is enough, turn it off and leave it to cool inside. Once it cools down, pull it out and don’t touch the top with your hands until it’s completely cooled down.
2. Place the baking tray with meringue in cold oven, turn on the temperature to 100 - 110°C and leave to cook for 45-60 minutes. Turn off the oven and open the door slightly. Do not remove the items until the oven has cooled completely.

The meringue is extremely crumbly, much more crumbly than regular meringue, as there is no sugar, which gives a strong base. And it remains almost white.
To vary the taste, you can add a spoonful of instant coffee (slightly diluted with water) to the whipped whites. Coffee takes away the specific taste of the sweetener. You can try with other additives, such as cinnamon, rum flavoring, etc.

Sweets are not only tasty food, because the glucose they contain becomes important substance, used by the body to produce energy. However, patients with diabetes mellitus are prohibited from consuming simple carbohydrates, otherwise the glycemic level will rapidly increase.

The way out of the situation will be sugar substitutes, the market offers an unimaginable variety of such products, sweeteners can be different types, both natural and synthetic. The safest are substitutes made from licorice or stevia, they have a minimum amount of calories and a sweet taste.

It should be borne in mind that natural sugar substitutes are higher in calories than artificial ones; you are allowed to consume no more than 30 grams of the substance per day. Although synthetic supplements are low in calories, an overdose can cause digestive disorders.

Sweeteners can be added simply to tea or coffee, and can also be used to make desserts, baked goods and other culinary dishes. The main condition is to choose a substitute that does not lose its properties during heat treatment.

Meringue recipe with stevia

The classic meringue recipe calls for the use of powdered sugar; it is this ingredient that makes the protein light and airy. It is impossible to achieve a similar result with xylitol, stevioside or other sweetener. For this reason, adding a small amount of vanilla sugar is indispensable.

Meringue with sweetener is best prepared with natural substances, ideally take stevia, it perfectly imitates the taste of sugar, also contains minerals and vitamins necessary for the adequate functioning of the diabetic body. To diversify the proposed dessert recipe, it would not hurt to add a pinch of cinnamon to it.

You will need to prepare the ingredients: 3 egg whites (necessarily chilled), 0.5 spoons of stevia (or 4 tablets), 1 spoon of vanilla sugar, 3 spoons of freshly squeezed lemon juice. Beat the egg whites together with lemon juice intensively using a blender until stable peaks appear, then, without stopping whisking, add stevia and vanillin.

In the meantime you need:

• cut off a baking sheet;
• lubricate with refined vegetable oil;
• Using a pastry bag, place the meringues on it.

It’s not a problem if a diabetic doesn’t have a special bag for desserts; instead, use a regular plastic bag with a corner cut off.

Instead of stevia extract, you can take a sweetener from trademark Fit parade.

Meringue with honey

Sugar level

You can prepare meringues with honey instead of sugar; the technology is not very different from the first recipe. The difference is that the beekeeping product is administered together with a sugar substitute. It will be necessary to take into account that when heated to a temperature of 70 degrees and above, honey will lose all its beneficial properties for humans.

For the recipe, take 5 chilled egg whites and the same number of tablespoons of liquid natural honey. If there is no liquid honey, the candied product is melted in a water bath and then allowed to cool.

To begin with, beat the egg whites in a separate bowl; it also doesn’t hurt to cool the dishes slightly. At this stage there is no need to get a strong foam, since you still need to add honey. It is added in a thin stream and mixed gently, preventing the protein foam from shrinking.

The baking dish is greased with refined vegetable oil, the meringue is laid out, and baked at a temperature of 150 degrees for 60 minutes. When the time is up, leave the dessert in the oven for at least another 20 minutes, this will keep the dish airy.

Instead of parchment paper, housewives began to use special silicone molds and baking mats; their undoubted advantage is that they do not need to grease the molds with oil.

Marshmallow soufflé, crispy meringue, Dukan marshmallow

Another option for a delicious dessert, allowed under diabetes mellitus- This is a marshmallow soufflé. For it you will need to take 250 g of low-fat paste-like cottage cheese, 300 ml of milk, 20 g of gelatin, sugar substitute, aromatic syrups, citric acid on the tip of the knife.

First, soak 20 g of gelatin in 50 g of water, mix the remaining components separately (except cottage cheese), and heat slightly in a water bath. Then add the swollen gelatin, gently beat all the ingredients, add cottage cheese.

The resulting mixture is sent to the freezer for 30 minutes, and as soon as the soufflé has set, it is beaten with a mixer for 5-7 minutes. The finished dessert is served with mint leaves or berries.

With a sugar substitute for disorders carbohydrate metabolism You can make a crispy one by taking a couple of chilled egg whites, half a teaspoon of vinegar, a teaspoon of corn starch and 50 g of sweetener.

The technology is like this:

1. beat egg whites with sweetener;
2. add starch and vinegar;
3. Continue beating until stiff peaks form.

Then the bezes are laid out on a silicone mat or greased parchment paper and placed in the oven for 40 minutes. The oven must be preheated to a temperature of 100 degrees, and after turning off the meringue is not taken out for another hour until it has cooled completely. This will allow the dessert not to lose its shape and dry thoroughly.

Meringue recipes look simple: you need to beat egg whites with powdered sugar and sometimes lemon juice. But to make a truly airy dessert, you need to do everything right.

1. The eggs for the meringue should not be the freshest, but about a week old. The whites of such eggs whip better.
2. Separate the whites from the yolks. If even a little yolk gets into the protein mass, it simply won’t beat.
3. You need to separate the whites from the yolks immediately after you remove the eggs from the refrigerator. But before whipping, the whites should stand at room temperature for half an hour. This will make the meringue base more airy.
4. Beat the egg whites in a clean, dry container. The mixer attachments should be the same. Even a drop of water or fat will prevent you from whipping the egg whites into a foam. To be on the safe side, you can first wipe the dishes with lemon juice and then with a paper towel.
5. Don't use sugar, but powdered sugar. If you don’t have it, regular sugar can be ground in a coffee grinder. The protein mass whips better with powder. In addition, grains of sugar may remain in the meringue, which means the dessert will not be as tender.
6. Powdered sugar should be added after you beat the whites into a foam, and not before. It needs to be added in portions, about a teaspoon at a time, while continuing to beat the egg mass.
7. Lemon juice is added at the end so that the mass does not lose volume. Based on the calculation of ½ teaspoon of juice per 1 egg white. But if you have a fairly powerful mixer that has already whipped the whites into a stable foam, you don’t need to add juice. In any case, it will not harm the finished dessert in any way.

How to cook meringue in the oven

This is a classic method that makes the meringue airy and beautiful.

Ingredients

• 3 egg whites;
• 180 g powdered sugar.

What else can you add to meringue?

Taste and appearance Here's how to diversify the classic meringue:

• vanillin;
• cinnamon;
• food extracts or flavors (vanilla, almond, mint, fruit, etc.);
• food coloring (gel coloring will make the meringue more shiny, and powder coloring will make it matte);
• crushed;
• cocoa;
• coconut flakes.

They are added to the protein mass at the end of cooking.

But be careful. Oils (such as in nuts) and liquids can interfere with foam formation. Therefore, it is better to add just a little bit than to overdo it and ruin the meringue.

If you want to add food flavorings, under no circumstances use those that contain alcohol. It will also prevent the squirrels from rising.

Preparation

Separate the whites from the yolks. Beat the egg whites with a mixer at low speed for about 30 seconds. When the whites just begin to foam, increase the speed to medium and beat until thick white foam forms.

Then gradually add powdered sugar. Turn off the mixer and stir the meringue base with a spoon, collecting any protein from the sides that has splashed during the beating process.

After this, beat for a few more minutes. high speed. You should get a thick foam of uniform consistency. You can, oddly enough, check the readiness of the meringue base by lifting the container with it upside down: the protein mass should remain in place.

Place the finished base in a cooking bag. You can get by with a regular spoon, but it won’t be as pretty.

Preheat oven to 100°C. Line a baking sheet with parchment paper and form the meringue onto it.

Place the baking sheet in the oven on the middle rack for 1-1.5 hours. Cooking time depends on the size of the meringue: the smaller they are, the faster they will be ready. For meringues that are too large, it will take about 2 hours.

Do not open the oven during cooking. Due to temperature changes, the meringue may crack. The finished meringue should easily separate from the parchment.

After cooking, turn off the oven, open the door slightly and leave the meringue inside until completely cooled for several hours.

How to cook meringue in a slow cooker

Meringue from a slow cooker is no different from meringue from the oven. This cooking method is suitable, for example, if it is not possible to use an oven.

The proportions of ingredients and the method of preparing the meringue base also do not differ from classic recipe. But keep in mind that you will have to prepare the meringue in batches or reduce the amount of ingredients by 2-3 times.

Preparation

How to cook meringue in the microwave

This meringue will not be as airy as a dessert from the oven or slow cooker. In the microwave, the meringue warms up from the inside, so it settles quickly after cooking.

The advantage of this method is that you will need very little time. The meringue will also be crispier.

The number of ingredients and the method of preparing the meringue base differ from the classic recipe.

Ingredients

• 1 egg white;
• 150 g powdered sugar.

Preparation

Separate the white from the yolk. Mix egg whites and powdered sugar. You can do this with a mixer, or you can use a whisk or a regular spoon. You will get a thick dough that can be kneaded by hand.

Divide it into several small parts and roll them into balls. Place the balls on a plate lined with parchment or paper towel, spaced fairly far apart.

Cook the meringue on high power for 30 seconds. During cooking, the dough will spread, so the meringue will turn out flat.

How and how long to store meringues

Meringue does not tolerate moisture well, so it will become soggy in the refrigerator. It should be stored in an airtight container at room temperature for up to a week.