Low Sugar Caramel Berry Nests
- 1/3 cup Lotus Coconut Sugar
- 1 teaspoon Lotus Apple Cider Vinegar
- 1/3 cup Lotus Xylitol
- 3 organic egg whites
- Whipped cream, mint leaves and fresh or defrosted berries to serve
Preheat oven to 120ºC.
Using an electric mixer, whisk egg whites and vinegar for 5 minutes or until soft peaks form. Gradually add coconut sugar and xylitol and whisk until the mixture is thick and firm.
Scoop large spoonfuls, equivalent to 2 tablespoons of mixture onto a baking paper lined tray. Using a spoon, press down on the centre of the meringue to create a hollow dip. Bake for 1½ hours or until firm to touch. Turn the oven off and allow to cool inside.
Store in an airtight container for up to 2 weeks. For festive flair, choose red and green garnishes.