Thank you for the shout out Crystal 🥰so happy you are able to utilize the Keto Chow!! What a great idea to add Keto Chow and make meringue cookie YUM!!🍓
I’ve been making ice cream, 18 eggs at a time - yolks only. I’m about to have 36 eggs’ worth of whites. I’m about to make a shiiiiitload of merengue cookies
Thank you so much! I am going to be sharing the Puffs Sunday morning I just wanted them to be right, I’m not sure they’re 100% right yet but I have been playing around with them☺️
What is in the powdered swerve and the Leto chow?is it very chemical?i am asking because I used erythritol but that was horrible giving a bitter chemical aftertaste which lasted long
Great idea to use Keto Chow in meringues; I’ll try it! I made a bunch of keto meringues over the holidays and I was experimenting with using a little bit allulose which makes things slightly gooier. I was wondering if you have tried making meringues less crunchy or playing with the length of time you bake them to see if you can get different textures, some a little bit chewier in the middle. I see that yours were completely crunchy and dry, which I don’t love so much, lol, even though I know that is typical meringue texture. I know you said you usually leave them in the oven after you turn it off, and I believe that can give a slightly chewy texture in the center? Also, while I’m picking your brain, I was wondering if you noticed that cooling sensation on the tongue that you get with swerve? I made mine with Lakanto confectioners erythritol /monk fruit blend and added some stevia. I have found that blending sweeteners helps to offset that cooling flavor of straight erythritol, which came through very strongly with my vanilla meringues. You can hide it with mint flavoring, though! If you are looking to replace your strawberry flavor or add to it, you might check out Olive Nation website. They have spectacular high-quality extracts and emulsions.
Thanks so much Christine! I have not tried playing around too much with the different textures. I do plan to a little bit more. I find that when I leave them in the oven they almost get dryer for me and not chewy. I would definitely like to try a chewy or version. I did make a batch of larger strawberry roses after this video and I used a monk fruit/erythritol confectioner blend instead of the swerve and I found them to be more softer and crumbled if that makes sense I did not get the cooling sensation though. I will have to look into those extracts thank you, do you know if they are available in Canada?❤️🤗
@@ketocarnivoreishcrys3446 Try using part allulose for the chewier texture. Mine tend to be powdery and crumbly (not my favorite). 🤔 Not sure if Gremberry Farms or Olive Nation ship to Canada. Have a peek at their websites?
@@daryldixon5119 Mmmm, closer to 1/4-1/2. You could try more but you may end up with a somewhat gooier, taffy-meringue consistency. No keto sweeteners seem to function like real sugar when it comes to meringue;the end result tends to be crumbly. I tried cooking 3 batches of mint ones for varying times and was happiest with the shorter cooking time and not leaving them in the oven to cool (slightly chewy but crisp edges). Caveat: they included chopped up Lily’s white choc chips and a little blitzed sugar free starlight mint, which helped achieve this texture. Not sure how they’ll turn out with just an extract. Let us know!
@@christineadams3454 Ah, thank you so so much for your detailed and well written response! Do you mind if I ask your egg white/sugar substitute ratio? Everywhere online seems to have varying opinions on what the "golden ratio" is, I even saw a recipe for 3tbs erythritol to 2 egg whites. You have a serious, admirable dedication to meringues! They're my absolute favorite so I'd like to take some advice from someone who's been around the block. Thank you so much!
Yes if I had strawberry extract I would’ve added a few drops of that and the red food coloring. Red gel food colouring works best though, if you have it… I didn’t have it🤗
She keeps saying play around with it and not enough time well if she would stop repeating everything and just get on with it she would be able to get something done
But you must admit there is a continuum of “badness”, and erythritol ranks as far less bad than regular sugar. And if it helps thousands of us thrive on a sustainable low-carb healthy way of eating for the rest of our lives, it’s fair to include it now and then, with no judgement, thank you 😊
You can let them in the oven turned off till it gets cold and there's no more temperature left. They'll dehydrate. Then store them in an airtight container
Is everyone going to just ignore that she said, “PMS Bread!?!” LOL! Love your channel.
Yep, ignoring 😆 We know what you meant, Crystal 😉
☺️😉
Omg😆 good catch Chase😉☺️
Thank you for the shout out Crystal 🥰so happy you are able to utilize the Keto Chow!!
What a great idea to add Keto Chow and make meringue cookie YUM!!🍓
Thank you so much Janet for sending me the Keto Chow’s to sample ❤️❤️❤️
I’ve been making ice cream, 18 eggs at a time - yolks only. I’m about to have 36 eggs’ worth of whites. I’m about to make a shiiiiitload of merengue cookies
Yahoo, I have all the ingredients and will try your recipe today. I love meringue and so glad to see and watch this recipe being made. Thank you!
Yay that’s awesome! Thank you so much! How did they turn out?❤️🤗
That is such a great idea to use the keto chow. They have so many flavors the possibilities would be huge!!
Totally they have so many flavours the possibilities really it would be endless🤗
Everyone always says what they make is so good. But, when I saw you eating the crumbs, I knew it really was good. ❤️
😆 you caught that did you? it really was delicious I didn’t waste any🥰🤗
I haven't seen you in a while, and WOW, you look great! These cookies look so good ,can't wait to make some.
Aww thanks so much Laura let me know if you try them❤️🤗
Love the Video. Do you find if you eat too many it effects weight loss ? With all the sugar alcohols
These are really good. I can't wait to make more flavors
Oh sweetie I would want the protein puffs chips whatever over the meringues…💜💜💜
I know I just was trying to perfect the recipe before sharing it I am going to post a video tomorrow morning though🤗
Good Morning & thank you for the video! I’m interested in those puffs you’re working on too :-)
Thank you so much! I am going to be sharing the Puffs Sunday morning I just wanted them to be right, I’m not sure they’re 100% right yet but I have been playing around with them☺️
What is in the powdered swerve and the Leto chow?is it very chemical?i am asking because I used erythritol but that was horrible giving a bitter chemical aftertaste which lasted long
Yummy! 😋😋😋
Thank you 🙏❤️
Great idea to use Keto Chow in meringues; I’ll try it! I made a bunch of keto meringues over the holidays and I was experimenting with using a little bit allulose which makes things slightly gooier. I was wondering if you have tried making meringues less crunchy or playing with the length of time you bake them to see if you can get different textures, some a little bit chewier in the middle. I see that yours were completely crunchy and dry, which I don’t love so much, lol, even though I know that is typical meringue texture. I know you said you usually leave them in the oven after you turn it off, and I believe that can give a slightly chewy texture in the center? Also, while I’m picking your brain, I was wondering if you noticed that cooling sensation on the tongue that you get with swerve? I made mine with Lakanto confectioners erythritol /monk fruit blend and added some stevia. I have found that blending sweeteners helps to offset that cooling flavor of straight erythritol, which came through very strongly with my vanilla meringues. You can hide it with mint flavoring, though! If you are looking to replace your strawberry flavor or add to it, you might check out Olive Nation website. They have spectacular high-quality extracts and emulsions.
Thanks so much Christine! I have not tried playing around too much with the different textures. I do plan to a little bit more. I find that when I leave them in the oven they almost get dryer for me and not chewy. I would definitely like to try a chewy or version. I did make a batch of larger strawberry roses after this video and I used a monk fruit/erythritol confectioner blend instead of the swerve and I found them to be more softer and crumbled if that makes sense I did not get the cooling sensation though. I will have to look into those extracts thank you, do you know if they are available in Canada?❤️🤗
@@ketocarnivoreishcrys3446 Try using part allulose for the chewier texture. Mine tend to be powdery and crumbly (not my favorite). 🤔 Not sure if Gremberry Farms or Olive Nation ship to Canada. Have a peek at their websites?
@@christineadams3454 Hi! How much alluose do you typically use? Like half and half with your other sweetener?
@@daryldixon5119 Mmmm, closer to 1/4-1/2. You could try more but you may end up with a somewhat gooier, taffy-meringue consistency. No keto sweeteners seem to function like real sugar when it comes to meringue;the end result tends to be crumbly. I tried cooking 3 batches of mint ones for varying times and was happiest with the shorter cooking time and not leaving them in the oven to cool (slightly chewy but crisp edges). Caveat: they included chopped up Lily’s white choc chips and a little blitzed sugar free starlight mint, which helped achieve this texture. Not sure how they’ll turn out with just an extract. Let us know!
@@christineadams3454 Ah, thank you so so much for your detailed and well written response! Do you mind if I ask your egg white/sugar substitute ratio? Everywhere online seems to have varying opinions on what the "golden ratio" is, I even saw a recipe for 3tbs erythritol to 2 egg whites. You have a serious, admirable dedication to meringues! They're my absolute favorite so I'd like to take some advice from someone who's been around the block. Thank you so much!
How about freeze dried strawberries?
You know I think that might work, I’ve never actually tried freeze dried strawberries in any recipes though. If you do try let me know how it goes❤️🤗
What are the puffs you mentioned?
I’ve been playing around with protein puffs trying to make different things I will be posting a video tomorrow morning☺️
I think the oven made it better
They both were so good but I liked the texture of the ones from the air fryer just a little bit better if that makes sense☺️
Love you but can we actually make pms bread.
I wonder if the kool aid powder would work for flavoring.
That’s a thought that would probably work☺️
Can anything be subbed for the keto chow?
Yes if I had strawberry extract I would’ve added a few drops of that and the red food coloring. Red gel food colouring works best though, if you have it… I didn’t have it🤗
@@ketocarnivoreishcrys3446 Do you prefer the dehydrated ones to the oven baked?
@@ketocarnivoreishcrys3446 what brand gel is good and sugar free to buy
She keeps saying play around with it and not enough time well if she would stop repeating everything and just get on with it she would be able to get something done
She definitely isn't organized or ready for recording anything i get sleepy just waiting for her to get on with it
Oh my it’s comments like this that definitely make me not wanna make any more videos thank you so much your feedback
Sweet is bad in any form and will eventually compromise, delay and reverse one's path.
But you must admit there is a continuum of “badness”, and erythritol ranks as far less bad than regular sugar. And if it helps thousands of us thrive on a sustainable low-carb healthy way of eating for the rest of our lives, it’s fair to include it now and then, with no judgement, thank you 😊
Without dehydrator how long in the oven after the initial hour a d at what temp? Thank you
You can let them in the oven turned off till it gets cold and there's no more temperature left. They'll dehydrate. Then store them in an airtight container
Sugar? I'm so confused 😔