- 2 egg whites, room temperature
- 1/8 cup freeze-dried blueberries (powder)
- 3/8 cup erythritol
- pinch salt
- 1/4 tsp cream of tartar
- 1/2 tsp almond extract
How to Make: Preheat oven to 225. Line a baking sheet with parchment paper. Grind the freeze-dried blueberries in a food processor or coffee grinder. Shift out larger pieces. Mix with the erythritol in a bowl and set aside.
Place the egg whites, cream of tartar and salt into a stand up mixer with a whisk attachment. Or feel free to use a handheld mixer. Beat on low until it get frothy. Turn up the speed to high. Once it has doubled in size, begin adding the sweetened mix. Add one tablespoon at a time, pausing in between each spoonful. Beat to stiff peaks (you could hold it over your head safely). Add almond extract until it is combined. Transfer to a piping bag fitted with proper star tip. Pipe roses. Start at center and swirl around outward. Watching a video of someone else piping helped me learn. I also did some plain drops.
Bake for 45 minutes (I know it is tempting, but try not to open the oven door). Turn off the oven and allow them to cool for another hour. That is it! I added some to cream tarts, but you can eat them plain. I wish I would have gotten a picture pre-baking because they were a beautiful lavender color.