There's nothing worse than getting your health on track and being faced with cravings of cookie dough ice cream, chips and fried foods. We are only human sometimes, but mistaking this craving for a certain sugar or salt can easily be misinterpreted as a craving chocolate and its actually your body telling you that you are lacking magnesium. So in order to overcome this dilemma, I found a dessert I love the good old meringue and did a lot of research and put this bad boy together. It tasted delicious and I was pretty happy when I got my meringue to stick to the bowl when I flipped it upside down to see if it was done.
What you'll need:
4 x Egg whites
220g x Raw Honey
Coconut Cream in a can
Fruit of choice - I love berries and they are packed with antioxidants and kiwi fruit for vitamin C
Method:
Coconut Cream:
Pour the can into a container with a lid and leave it in the fridge overnight, this will allow the it to separate into the solid cream part for whisking and a liquid part. This will give you the best results for making the cream, even if you like just a thicker cream not necessarily whipped. I didn't do this first go just to see the difference between the overnight procedure and it still will whip well if you don't have the time to plan for this or like me, decided then and there it would be good to make.
Meringue:
It follows the traditional way in making a meringue, whip your eggs into firm peaks and to see if it is done, flip the bowl over carefully, if the meringue stays in the bowl, perfect if it moves a little when trying to flip, keep whipping and try again. Note: When whipping make sure it is on a high speed and it should only take a few minutes. When my meringue was almost firm enough I add honey instead of sugar and sweetener. Once it is whipped and firm, add it to your tray already covered in baking paper and flatten out into an even layer of meringue not too thin or if you want to pipe it out you can as well. If you want to make it like a cake, draw out the circle size you wish to have first onto baking paper and then fill it in carefully, you can neaten the tops and sides with the back of your spoon. Bake at 140C for 30-40 minutes, then turn off the oven completely and allow the meringue to sit in the heat to dry out for 3-4 hours. I again was a little impatient and managed maybe 2 hours, my meringue was crisp but soft in the middle, which I didn't mind.
What you'll need:
4 x Egg whites
220g x Raw Honey
Coconut Cream in a can
Fruit of choice - I love berries and they are packed with antioxidants and kiwi fruit for vitamin C
Method:
Coconut Cream:
Pour the can into a container with a lid and leave it in the fridge overnight, this will allow the it to separate into the solid cream part for whisking and a liquid part. This will give you the best results for making the cream, even if you like just a thicker cream not necessarily whipped. I didn't do this first go just to see the difference between the overnight procedure and it still will whip well if you don't have the time to plan for this or like me, decided then and there it would be good to make.
Meringue:
It follows the traditional way in making a meringue, whip your eggs into firm peaks and to see if it is done, flip the bowl over carefully, if the meringue stays in the bowl, perfect if it moves a little when trying to flip, keep whipping and try again. Note: When whipping make sure it is on a high speed and it should only take a few minutes. When my meringue was almost firm enough I add honey instead of sugar and sweetener. Once it is whipped and firm, add it to your tray already covered in baking paper and flatten out into an even layer of meringue not too thin or if you want to pipe it out you can as well. If you want to make it like a cake, draw out the circle size you wish to have first onto baking paper and then fill it in carefully, you can neaten the tops and sides with the back of your spoon. Bake at 140C for 30-40 minutes, then turn off the oven completely and allow the meringue to sit in the heat to dry out for 3-4 hours. I again was a little impatient and managed maybe 2 hours, my meringue was crisp but soft in the middle, which I didn't mind.
My tasty treat, guilt free.
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