Easy Lemon Meringues
Phase 2 | Makes 32 (Serves 2) | Prep Time: 30 minutes | Total Time: 24 hours
2 large fresh egg whites
1 teaspoon fresh lemon juice
1⁄2 cup birch xylitol
- Preheat the oven to 225°F. Line two baking sheets with parchment paper. Prepare a pastry bag with a 1⁄2-inch tip (or you can just use a plastic bag and snip off a little corner).
- Beat the egg whites and lemon juice with an electric mixer until the whites hold stiff peaks. Beat in the xylitol, a tablespoon at a time. Continue beating until the xylitol is fully dissolved (when you rub a bit of the meringue between your fingers, you shouldn’t feel any xylitol crystals), and the meringue is very stiff and glossy.
- Transfer the meringue to the pastry bag or plastic bag. Holding the bag perpendicular to the baking sheet, pipe mounds about 2 inches high. Bake for 2 hours, then turn the oven off and leave the meringues in the warm oven overnight. If they’re still sticky in the morning, leave them in the oven (or in another dry place) until they are dry.
- 16 meringues is a snack serving on Phase 2.