Fresh Fruit & Meringues



  • 4 egg whites, room temperature is a must!
  • *4 tablespoons powdered sugar replacement of your choice (the color might not go as golden as with sugar)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon lemon juice
  • pinch of salt
  • *if you don’t mind sugar leave the sweetener out and use 3/4 cup of cane sugar.


  1. Preheat oven to 250° L
  2. Line two baking sheets with parchment paper.
  3. Make sure the oven rack is on lowest or second to lowest position.
  4. In a very clean glass or metal bowl to mix your egg whites, sweetner, vanilla, lemon juice and salt.
  5. Beat on medium speed. This ensures the air bubbles in the meringue don’t get too big.
  6. Continue beating patiently on medium, soon semi-stiff peaks will start appearing with a slight gloss to them.
  7. Do NOT “over-beat” it will go hard.
  8. Dollop onto the parchment paper on the baking sheets or if you want to be fancy…
  9. Use a piping bag and a star nozzle. Start by piping a dot in the center of your meringue nest, then in one continuous motion go around the dot twice to make a bigger circle, and then go around again on top of the outer circle to make the sides. About 2″ in height.
  10. Repeat until you’ve piped all 8 nests.
  11. Bake for 18 minutes and then reduce your oven to 200° and continue to bake for about 18 to 20 minutes, until crisp and tips are just starting to brown.
  12. Turn off oven.
  13. Allow meringues to remain in the oven for 2 hours.
  14. Once cool, remove and fill the nests with low fat natural yogurt and fresh fruit of your choice, if you made “dollops” then arrange with the fruit.
  15. If you held back on the sugar/sweetener then you may want to spoil yourself and drizzle with some Agave nectar or honey before serving.
  16. You can also store in an airtight container for use later.