Sugar-free Italian Meringue

created by Eloisa Faltoni
Sugar-free Italian Meringue

Italian meringue, also called cooked meringue, has a more complex preparation compared to the classic French meringue. This type of meringue can be used as French meringue to make small hard meringues or to make different types of preparations such as mousse, butter creams or others. It also is a perfect option to decorating certain cakes.

The version that I propose today follows the classic preparation of Italian meringue but I have replaced the classic sugar with xylitol, to make it healthier and less caloric. I await your opinions.

Sugar-free Italian Meringue

Sugar-free Italian Meringue Print This
Phase 1 · Phase 2 · Phase 3 Serves: 1 - 2 Prep Time: Cooking Time:


  • 2 Egg whites
  • 1/8 cup of water
  • 1/4 cup of birch xylitol
  • 1/4 teaspoon of cream of tartar (optional)


  1. In a casserole, put the water and then the xylitol, and place the casserole over medium heat until it begins to boil (it is not necessary to mix)
  2. Put a kitchen thermometer in the casserole and wait for the syrup to reach 118ºC (244º F), then put the egg whites in a large bowl with cream of tartar (optional) and start beating them until soft peaks form
  3. When the syrup has reached 121°C (249º F), stop whipping the egg withes and add half the syrup
  4. Continue beating to incorporate the syrup and then add the other half
  5. Important: if you use an electric whip never pour the syrup if you are still beating, the syrup could scatter and burn you! But if you use a kitchen robot you can still beat and pour the syrup gradually
  6. Continue beating until completely cooled; the meringue is ready to consume
  7. Now you can decide to consume your meringue like that and eat it with a spoon or use it to prepare other recipes

This recipe is suitable for the Fast Metabolism Diet – FMD Phase 1, Phase 2 and Phase 3; With these quantities, you get 2 P2 snacks for <20 pounds or 1 P2 snack for >20 pounds.


If you decide to bake your meringue, just follow the recipe and, at the end, put the meringue in a pastry bag; on a baking sheet lined with baking paper, creates some meringues of the dimension you prefer and let them dry in the oven at 60º C -70°C (140ºF - 160ºF) during 4 hours. Remember that when you bake meringues, the oven should never exceed 100ºC (212º F).

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