Keto Nutmeg Kisses
These are meringues and I’ve made a habit of making different meringues every year because my dad can have them as long as I’m careful with the kind of sweetener used.
2 egg whites (or equivalent from a carton of real egg whites)
1/4 t. Ground nutmeg
1/2 t. Vanilla (I use the real stuff, not vanilla flavoring but it is up to you)
1/4 t. Cream of tartar
2/3 cup granulated sweetener (I’m using Swerve brand but that’s up to you)
White chocolate dip:
4 oz. White cholate baking chocolate (or use a sugar free chocolate for this)
1 t. Shortening (or lard, not bacon drippings)
1/4 t. Ground nutmeg
You cook and stir the dip over low heat until just melted.
Preheat oven to 300F. Line an extra large cookie sheet with parchment paper. In a medium bowl combine egg whites, nutmeg, vanilla, and cream of tartar. Beat with a mixer until soft peaks form. Gradually add the granulated sweetener a T. at a time, beating on high until stiff peaks form.
Pipe stars of the meringue into 1.5 inch stars about 1” apart onto the prepared cookie sheet. You can also spoon it but piping it is easier. Bake 15 minutes then turn off the oven but let the meringues stay in the oven with door closed one hour or until dry and crisp. Remove, cool on a wire rack. Dip the bottoms of the stars/kisses into the white chocolate dip.
You don’t have to use the white chocolate dip. I personally think the meringues are fine without it but it makes for a fancier meringue.
These are meringues and I’ve made a habit of making different meringues every year because my dad can have them as long as I’m careful with the kind of sweetener used.
2 egg whites (or equivalent from a carton of real egg whites)
1/4 t. Ground nutmeg
1/2 t. Vanilla (I use the real stuff, not vanilla flavoring but it is up to you)
1/4 t. Cream of tartar
2/3 cup granulated sweetener (I’m using Swerve brand but that’s up to you)
White chocolate dip:
4 oz. White cholate baking chocolate (or use a sugar free chocolate for this)
1 t. Shortening (or lard, not bacon drippings)
1/4 t. Ground nutmeg
You cook and stir the dip over low heat until just melted.
Preheat oven to 300F. Line an extra large cookie sheet with parchment paper. In a medium bowl combine egg whites, nutmeg, vanilla, and cream of tartar. Beat with a mixer until soft peaks form. Gradually add the granulated sweetener a T. at a time, beating on high until stiff peaks form.
Pipe stars of the meringue into 1.5 inch stars about 1” apart onto the prepared cookie sheet. You can also spoon it but piping it is easier. Bake 15 minutes then turn off the oven but let the meringues stay in the oven with door closed one hour or until dry and crisp. Remove, cool on a wire rack. Dip the bottoms of the stars/kisses into the white chocolate dip.
You don’t have to use the white chocolate dip. I personally think the meringues are fine without it but it makes for a fancier meringue.
