Sugar-Free Meringue Ghosts and Bones
While no one is ever actually scared by spooky Halloween treats, I do know for a fact that many people are terrified to work with meringue. Hopefully these ghosts and bones will help chase those demons away.
These low-carb, gluten-free, sugar-free meringues are a favorite anytime. This light and airy treat is made with erythritol sweetener, which has no calories. Unlike other sugar alcohols such as xylitol, sorbitol, and maltitol, there is no digestive intolerance (no laxative effect) with erythritol. These cookies are crisp on the outside, while being a little moist and chewy on the inside.
It should be noted that we used Swerve for our sweetener. Since Swerve contains a few things other than erythritol (oligosaccharides), the results may vary with other sweeteners. You can also use dextrose as the sweetener.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
Makes 24 meringues
Ingredients
- 4 egg whites, room temperature
- 6 tablespoons powdered erythritol sweetener (such as Swerve) or dextrose
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- Melted chocolate
Directions
- Preheat oven to 250°F, and line two baking sheets with parchment paper.
- Arrange oven racks on second lowest and second highest positions.
- In a clean glass or metal bowl, combine egg whites, erythritol, vanilla, cream of tartar, and salt. Beat on medium high until medium stiff peaks form and mixture becomes somewhat glossy. Do not beat until stiff.
- Transfer meringue to a piping bag. Pipe 12 bone shapes onto a prepared baking sheet. Pipe 12 puffs to resemble ghosts onto the remaining baking sheet.
- Bake for 18 to 20 minutes at 250°F. Then reduce oven temperature to 200°F and continue to bake for another 18 to 20 minutes, until crisp and tips are just starting to brown.
- Turn off oven and let meringues sit inside for 2 hours or longer.
- Dip the tip of a toothpick into melted chocolate and dot chocolate “eyes” on each of the ghosts.
- Remove and carefully peel off parchment.
Recipe adapted from All Day I Dream About Food
Editorial Advisory Board
Dr. Jaya Punati, MD
Children’s Hospital, Los Angeles, CA
Dr. Punati is a board certified pediatric gastroenterologist in the Division of Gastroenterology, Hepatology and Nutrition at The Children's Hospital of Los Angeles. She is the director of the pediatric gastrointestinal neuromuscular and motility disorders program and also participates in national multicenter research studies and committees.
She has been named to the “Best Doctors in America" list. Her main clinical focus is in pediatric gastrointestinal motility disorders, including chronic intestinal pseudo-obstruction, Hirschsprung’s disease, gastroparesis, and chronic refractory constipation and encopresis. She specializes in manometry testing, including esophageal and gastric colonic anorectal testing.
Dr. Punati is also an assistant professor of clinical pediatrics at USC Keck School of Medicine.
Enrique Hernandez-Sanchez, MD
Pediatric Gastroenterology
Dr. Hernandez-Sanchez graduated from the La Salle University School of Medicine and University of Miami School of Medicine. Dr. Hernandez-Sanchez finished his fellowship at Mattel’s Children’s Hospital at UCLA. He specializes in pediatric gastroenterology at Gastro Health in south Florida. Dr. Hernandez-Sanchez is affiliated with West Boca Medical Center and is also a member of the Crohn’s & Colitis Foundation of America and North American Society of Pediatric Gastroenterology, Hepatology and Nutrition (NASPGHAN).