Christmas wreath meringue

Christmas Wreath Meringue (Keto Friendly)[edit | edit source]

Preheat your oven to 200 degrees F (93 degrees C) and line a baking sheet with parchment paper.
In a large bowl, beat the egg whites until soft peaks form. Gradually add the erythritol and cream of tartar, continuing to beat until the mixture is glossy and holds stiff peaks.
Beat in the vanilla extract and green food coloring until well combined.
Transfer the meringue to a piping bag fitted with a star nozzle. Pipe small wreaths onto the prepared baking sheet.
Bake for 1.5 hours, or until the meringues are crisp and dry. Turn off the oven and let the meringues cool completely inside the oven.
While the meringues are cooling, prepare the filling. In a medium bowl, beat the heavy cream and stevia until soft peaks form.
Once the meringues are cool, carefully remove them from the parchment paper. Spread a small amount of the whipped cream onto each meringue wreath, then top with raspberries and garnish with mint leaves.

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