Sugar -free mingy that deceives: sweet and firm as the original

Aged, bright and sugar -free: this dietary meringue surprises the taste and consistency and is perfect for Mouss and light fillings

Light meringue, aerata and sugar, ideal for mousses and dietary cakes

Enter for 4 people.

Gluten -eespolous, Lactose -free lactose, vegetarian -free lactose gluten

Preparation: 00:15

Interval: 00:07

Tools

1 bowl (s) (of the mixer), 1 thread (optional) batter, 1 culinary thermometer (recommended)

EQUIPMENT

Conditional + mixer

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Diet for Italian meringue ingredients:

– 2 units (s) eggs only to eliminate (s) at room temperature (about 40 ga each 02 portions)

– 120 g xilitol (cannot be replaced by another sweetener)

– 60 ml of water (for meringue syrup)

– 1/2 spoon (s) (coffee) by Xanthan Gum

Pre-repair:

1. Separate the tools and ingredients from the recipe. Make sure the mixer bowl is very clean and dry.
2. Measure the amount you will use Xanthan rubber.
3. Remove the eggs from the refrigerator. Separate the egg whites, putting them in the mixer bowl and leaves at room temperature (do not beat the frozen egg whites).

PREPARATION:

Italian meringue diet:

1. Sprinkle the Xanthana rubber on rough white and wait 30 seconds.
2. Beat with the wire scout for 30 seconds, then the beat starts in the mixer with soft peaks.
3. In a pan, he warms the xylitol with the water until it reaches 115-118 ° C. If you do not have a culinary thermometer, cook from 4 to 6 minutes after reaching the boiling point. To be sure:
   • Dip a clean spoon in the syrup and get up.
   • With the finger or side of another spoon, touch the hot syrup and slowly pull:
   • If a firm and elastic thread has formed between the fingers or spoons, it is at the correct point.
4. With the connected mixer, pour the hot syrup over the eight in a continuous wire.
5. Continue to beat for 5-7 minutes until the firm peaks and the bowl cools down.

🧪 Quick sensorial test:

• Volume: it should be triple size
• Texture: Firm, silky, without granules
• Shine: light satin light
• Peak: when the batter is raised, it forms a firm peak, as highlighted in the photo.

Finishing and assembly:

1. Use the sugar -free meringue immediately in Mouss, semifredos or to finish dietary desserts.
2. The stability of this meringue changes if not used after 15 minutes of preparation.

🔁 Extra suggestions:

1. Italian sugar -free meringue is the most stable technique for dietary recipes, keeping the light, volume and structure longer.

2. Never replace erythritol or xylitol with pure stevia or sucrose, which have no crystallization structure to form the syrup.

3. Don’t cool before incorporating: you can lose the structure.

4. Xantana’s rubber (used in tests) is an efficient alternative, particularly useful with sweeteners, but should be used in moderation exactly in the quantity indicated.

5. This Italian dietary meringue is excellent for raw use in the Mousses diet (See here the recipe for the Passione fruit mousse diet ) and light fillings, but it doesn’t work for sighs.

Understand more:

✅ Check the differences between the meringue preparation techniques in the dietary version:

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Assemble your personalized and free menu, in Cook and gourmet cake.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.