{"id":3559,"date":"2017-01-25T07:43:06","date_gmt":"2017-01-24T23:43:06","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=3559"},"modified":"2017-02-14T15:40:22","modified_gmt":"2017-02-14T07:40:22","slug":"meringue-stack","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/meringue-stack\/","title":{"rendered":"(LCHF) Meringue stack"},"content":{"rendered":"

\"\"<\/a><\/p>\n

I have been trying to make any sort of Paleoish meringue\/pavlova for a few weeks now. I think I have used at least three dozen egg whites (and made LOTS of mayonnaise with the yolks) and I finally think I’ve cracked it.<\/p>\n

Although these aren’t as thick as a normal pav, they have that crunchy exterior and soft gooey interior.\u00a0 When I was making them it felt like I was making real meringue.\u00a0 I was sooooo excited.<\/p>\n

So before anyone judges me,\u00a0I know the Paleo lifestyle is not about making sweet things compliant enough to eat and I actually don’t eat many sweet things at all, it was more the challenge of being able to make this so that it was similar to what used to do.\u00a0 This recipe isn’t completely Paleo compliant because it uses Xylitol.\u00a0 If you want to try something else, this pavlova wreath recipe<\/span><\/a> uses maple syrup.<\/p>\n

If you give this a try I truly hope you enjoy it.<\/p>\n

Meringue stack with strawberry sauce\u00a0(recipe\u00a0by Fiona at Food 4 Thought).<\/span>
\nNo: Gluten \/ Grain \/ Soy \/ Nuts
\nContains: Eggs \/ Dairy (optional)
\nMakes 2 x 20cm discs.<\/p>\n

You will need<\/span>
\nOven
\nSpatula
\nButterfly whisk
\n2\u00a0x baking tray lined with non-stick paper
\n20cm\u00a0ring to mark a pattern on the paper
\nCooling rack<\/div>\n

Meringue<\/span>
\nIngredients<\/span>
\n150g xylitol (from Birch trees)
\n200g egg white (approx. 6 eggs)
\n1 pinch cream of tartar
\n1 teaspoon\u00a0lemon juice
\n2 teaspoons\u00a0honey
\n3 teaspoons tapioca flour (see Tips for\u00a0LCHF option)<\/p>\n

Preparation<\/span>
\nPreheat oven to 120\u00b0C. \u00a0Line 2 large baking trays (40 x 35 cm) with baking paper.\u00a0 Trace 2 circles (approx. 20 cm) on the underside of each piece of baking paper, then set baking trays aside.<\/p>\n

Place xylitol into mixing bowl and mill 15 seconds \/ Speed 9<\/strong>.\u00a0 Transfer into a bowl and set aside.\u00a0 Thoroughly clean and dry mixing bowl.<\/p>\n

Insert butterfly whisk.\u00a0 Place egg whites and cream of tartar into mixing bowl and whip\u00a0for\u00a03\u00a0minutes \/ 50\u00b0C \/ Speed\u00a04 \/ MC off<\/strong>.<\/p>\n

With butterfly whisk still in place, mix 3\u00a0minutes \/\u00a0Speed\u00a04 \/ MC off<\/strong>, slowly adding reserved\u00a0xylitol through hole in mixing bowl lid 1 spoon at a time until well combined.<\/p>\n

Mix the lemon juice and honey together in a small bowl until combined.\u00a0 With butterfly whisk still in place, mix\u00a01 \u00bd\u00a0minutes \/\u00a0Speed\u00a04 \/ MC off<\/strong>, adding lemon\/honey, then tapioca flour through hole in mixing bowl lid until combined.<\/p>\n

Spoon mixture into traced circle guides to form discs approx. 2-3 cm thick. Bake for 1 \u00bd hours (120\u00b0C).<\/p>\n

*While Meringue\u00a0are baking, make Strawberry sauce\u00a0if you like.<\/p>\n

Turn oven off and leave\u00a0meringue discs to cool completely in the oven with the oven door slightly open (with a wooden spoon or similar to hold it in place), leave approx. 3 hours or overnight.\u00a0 Clean and dry mixing bowl and butterfly whisk.\u00a0 Once cooked, remove from oven and place onto cooling rack, leave for a few hours to dry out as much as possible (I left mine uncovered for another day).<\/p>\n

\"\"<\/a><\/p>\n

Strawberry sauce<\/span>
\nIngredients<\/span>
\n250g fresh strawberries, washed and green tops removed
\n3 teaspoons honey (or 40g xylitol)
\n2 teaspoons lemon juice<\/p>\n

Preparation<\/span>
\nPlace all ingredients into mixing bowl.\u00a0\u00a0Cook for 3 minutes \/ 90\u00b0C <\/strong>\/\u00a0Speed 3<\/strong>.\u00a0 Then mix\u00a0for\u00a010 seconds\u00a0\/ Speed\u00a05<\/strong>. \u00a0Transfer into a bowl and set aside.\u00a0 Thoroughly clean and dry mixing bowl.\u00a0 See\u00a0below regarding assembly.<\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

ASSEMBLY<\/span> –
\nTo serve
\n– Cream\/Coconut cream – I would use approx. 500g of cream to top these discs.\u00a0 For\u00a0whipped coconut cream,\u00a0use 2\u00a0cans chilled overnight and follow a whipped coconut cream recipe for instructions.
\n– Fresh berries or fruit of choice<\/p>\n

To assemble\u00a0meringue stack, place 1 of the discs onto a serving platter. Top disc with half of the\u00a0whipped cream of choice, then decorate with fresh mixed berries and drizzle with 1-2 tablespoons of the strawberry sauce.\u00a0 Place remaining\u00a0meringue disc on top, then repeat layering with remaining cream, fresh berries and 1-2 tablespoons of the coulis.\u00a0 Serve immediately.<\/p>\n

My tips<\/span>
\n*Before I start this recipe, I do a lemon or vinegar wash on my bowl.\u00a0 This video<\/span><\/a> explains how and why you should do so.
\n*It is important that you start this recipe at least a day before you want to assemble it so that the discs have time to dry out properly.
\n*Use any fruit toppings that you like.<\/strong>
\n*This is best\u00a0eaten on the day of assembly.
\n*For LCHF – You could substitute the tapioca flour for xantham gum.\u00a0 I would try \u00bd – 1\u00a0teaspoon.\u00a0 I haven’t tried this so can’t guarantee it will work.<\/p>\n

ease: 7.5\/10.\u00a0\u00a0Just a few steps.<\/strong>
\nprep time:\u00a050 minutes <\/strong>+ cooling time
\ncooking time:\u00a01 hour 30 minutes\u00a0<\/strong>
\ntotal:\u00a02 hours 20 minutes\u00a0<\/strong>+ cooling time<\/p>\n

taste: 9\/10<\/strong>\u00a0Not quite as good as I remember the “real thing” but a great dish in its own right.<\/p>\n

would I make it again:\u00a0 For special occasions, absolutlely.\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

\n

I have been trying to make any sort of Paleoish meringue\/pavlova for a few weeks now. I think I have used at least three dozen egg whites (and made LOTS of mayonnaise with the yolks) and I finally think I’ve cracked it.<\/p>\n

Although these aren’t as thick as […]<\/p>\n","protected":false},"author":2,"featured_media":3565,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[57,81,58,28,74,72,65],"tags":[127,4,128,101,143,141,135],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3559"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=3559"}],"version-history":[{"count":15,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3559\/revisions"}],"predecessor-version":[{"id":3576,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/3559\/revisions\/3576"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/3565"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=3559"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=3559"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=3559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}