In Preeya Alexander's words "meringue, cream, berries - that's how you get to my heart!"
This Berry Meringue recipe was broadcast on Good Chef Bad Chef last week and we only thought it was right to share it with you too. Enjoy!
Gluten Free | Low Carb | High Source Fibre | 85% Less Carbs
Recipe by: Preeya Alexander
Time: 50 minutes
Serves: 6
Ingredients:
- 4 egg whites
- 1 cup Lakanto Baking Blend
- 1 tsp cream of tartar
- 1 punnet fresh raspberries
- Juice of 1 orange
- 1 punnet fresh blueberries
- ½ punnet strawberries – sliced or chopped
- Lakanto Icing Powder Sweetener for dusting + 1 teaspoon for berries
- 2 cups thickened cream
- 1 teaspoon vanilla bean paste for cream and 1 teaspoon for fruit
Method:
- Preheat oven 100°C.
- Whisk the egg whites, Lakanto Baking Blend and cream of tartar together until thickened.
- Put into a piping bag, and pipe the meringue mixture into little meringue nest shapes on a lined baking tray.
- Bake for 40 minutes.
- Combine all berries in a bowl and place 1 teaspoon of vanilla bean paste, orange juice and allow to soak, set aside.
- In a bowl combine cream, 1 teaspoon Lakanto Icing Powder sweetener and vanilla bean paste and whip with an electric beater until peaks form.
- Place meringue nests on a plate and spoon thickened cream on the nest
- Spoon generously berry mixture (and extra juice) over the nest and then dust with additional sweetener.
Approx. Nutritional Information Per Serve 160g - Energy 1200 kJ (286 Cal) - Protein 3.5g - Total Fat 25g Saturated Fat 16g - Carbohydrate 6.0g - Fibre 5.7g - Sugar 5.1g Sodium 55mg
RSLA0179