Method:
1. Whip the egg white in a stand mixer or with a hand mixer
gradually adding the erythritol gradually, salt and lemon juice.
2. Whip until firm peaks and the meringue holds its shape.
3. Transfer to a piping bag with the nozzle of your choice and pipe
the meringue to your desired shape onto a non-stick mat or
baking parchment.
4. Place in the oven on the lowest temperature possible or a
dehydrator at 75 degrees for 60 minutes or until crunchy.
Why not pair with some strawberries and a vanilla dessert
sachet to make a beautiful Eton mess!