Sugar Free Meringues | Sucrose Free

Dave and I used to go for a walk along the beach every night and then stop and have a drink at one of the local establishments facing the sea, before heading back home. But as we don’t seem to have that much time at the moment, we only go for walks on the odd occasion. However, when we are overseas this is a nightly ritual. We will sit in a piazza at a table with the locals and enjoy a drink and a few snacks, before heading back to cook dinner where ever we are staying. The other day the Western Cape recorded its highest ever temperature. Dave came home to fetch me and we drove to the beach and had a long swim. Once we had cooled down we walked to have a drink at a local restaurant. The outside tables are very popular and we were lucky enough to get one as we arrived. A couple were just leaving and so we could sit down and look out over the sea. Not 2 minutes after we arrived, an older couple arrived. They wanted to sit down and have a drink and so we invited them to share our table. They were so surprised by this offer. We got to talking, and the gentleman commented how sweet we were to make the offer. To me, it was just something that should be the norm. A drink shared with strangers can be really quite interesting. Something else sweet that made my day were these sugar free meringues. I was given a jar of Canderel spoon for spoon and as I had not paid for it I decided to experiment with making meringues. I always have left over egg whites as I make a lot of ice cream and so using the egg whites in experiments is never a problem. I was really pleased with how these turned out. I wanted to make split colour meringues but did not want to pay the exorbitant price for a special piping bag. I carefully placed the white meringue into half of the bag, and the pink into the other half and the result was perfect.

Sugar Free Meringues
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4.67 from 6 votes

Sugar Free Meringues

These meringues make use of Canderel spoon for spoon and are as good as the ones using sugar.
Recipe Category: Baking, Dessert
All Rights Reserved: an original recipe from Lavender and Lime


  • 1 egg white
  • 10 g Canderel spoon for spoon


  • Preheat the oven to 110° Celsius
  • Place the egg white into a stand mixer bowl
  • Whisk until soft peaks form
  • Add the Canderel slowly, whisking continuously until glossy and firm
  • Pipe or spoon onto a lined baking tray
  • Bake for 50 minutes
  • Eat the same day

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