Re: Really yum: meringues: a not so caloric scd treat

March 16, 2010

,I think you hit the nail on the head -- didn't realize you were using egg whites from a carton. Technically they should be fine, but obviously they aren't working for you. Definitely try 'real' eggs and see what happens.AmeliaP.S. I am too impatient, I have never let my eggs come to room temperature before whipping and I haven't had a problem yet.To: BTVC-SCD Sent: Tue, March 16, 2010 4:39:00 AMSubject: Re: Really yum: meringues: a not so caloric scd treat

Ruth, I can't take credit for creating the recipe, only reposting it :-).

, are you using an electric mixer? My little hand mixer has 9 speeds, and I use 7 to beat the egg whites until stiff. Then I take the heated honey (I mix the salt and flavor in the honey), and drizzle it in with the mixer running on 1.

Holly

Crohn's

SCD 12/01/08

>

> I've tried a million times to beat egg whites still but I just can't get it to happen! Everytime I add the honey the sizzle back into liquid.

>

> I've been using pasteurized egg whites from a carton, so maybe i'll try using old eggs from the fridge and let them sit to room temp. I'm thinking the pasteurized whites are my problem. Sounds REALLY good though!

>

> -

> UC - 1+ years

> SCD - 7 months 100% strict and 4 months restricted diet.

> Asacol - 5 pills a day

>

> To: BTVC-SCD@yahoogroup s.com

> From: partner-in-healing@ ...

> Date: Mon, 15 Mar 2010 21:30:01 -0400

> Subject: Really yum: meringues: a not so caloric scd treat

>

> Hi,

>

> I love this list. Such generosity of spirit. It is one of my

>

> favorite things to read.

>

> I finally made meringues; had wondered if it'd really work with honey.

>

> they were great. I was trying to thing of what to add, and what would

>

> be naturally sweet. As a kid, we'd sometimes have ch--- ch-- chip

>

> meringues. Always like them.

>

> So, I did add some honey-- next time would use even less-- and added

>

> cinnamon and raisins. They were so good. Did them in a few step:

>

> quite yum when baked, and still chewy-- actually liked those best:

>

> like those flat square/rectangular cookies that were raisins between

>

> layers of dough. Then dried them out more thoroughly: also good.

>

> Have been looking forward to more. Also, I am among those of us who

>

> do not need to gain weight, and I've been wanting a not-nut-flour

>

> baked-goodie. I love baked things.

>

> Thank you Holly, for your meringue cookie recipe, which I saved, and

>

> which was the basis for these:

>

> Cinnamon Raisin Meringues

>

> Pre-heat oven to low, about 150 degrees

>

> Line baking sheet with parchment paper

>

> Ingredients:

>

> 3 egg whites

>

> pinch salt [abt...1/8 t]

>

> 1/8 t SCD Vanilla

>

> approx 1/4 t cinnamon

>

> 3/8 c light honey--or less to taste

>

> approx 1/2 cup good raisins: I had jumbos from recent windfall from a

>

> Trader Joe's

>

> Method:

>

> Separate 3 eggs [best to separate them into a small bowl, make sure no

>

> yolk infiltrates the white, then pour white into clean clean clean

>

> beating bowl.]

>

> With very clean mixer beat the eggs until white, not stiff. Gently as

>

> you mix, add salt, vanilla and cinnamon.

>

> Beat on to stiff peaks. Turn off mixer and pouring along the side of

>

> the bowl as a trickle, fold in honey, then raisins.

>

> Spoon mounds about 2 Tablespoons each on prepared baking sheet and

>

> place in oven for an hour-- longer is fine. At this stage, they are

>

> crunchy outside, but still chewy, and I loved them. Longer, they will

>

> dehydrate, be very crunchy and wonderful. [i get eggs from a farm;

>

> if oyu have any concern about health of your eggs, this recipe may not

>

> be for you.]

>

> enjoy!

>

> Ruth

>

> ____________ _________ _________ _________ _________ _________ _

> Hotmail: Trusted email with powerful SPAM protection.

> http://clk.atdmt. com/GBL/go/ 210850553/ direct/01/

>

March 16, 2010

Hi ,

I wonder if only using products that are natural and not processed will speed up

your progress?

I know it is hard to do this, but I am also really paranoid about anything that

comes out of a jar, can, or carton.

I found frozen fruit that was legal, but the next time I went to the store, I

noticed that " natural flavorings " were added as an ingredient to my otherwise

" fruit only " fruit. So.. no more..

The ground beef I used suddenly added " natural flavorings " as an ingredient. The

manufacturer assured me it was only rosemary extract, but I did not feel good

after I ate it, so who knows?

It really makes me wonder what kind of fudging around is in processed stuff. I

wonder what kind of preservative is added to the egg whites in a carton, and

everything else for that matter. Now the only thing I eat that is pre-made is

Lara Bars which I keep for emergencies only while visiting my kids at college.

Better to eat a Lara Bar than a school cafeteria lunch.

Maybe there is something you are eating that is not helping ?

PJ

> >

> > I've tried a million times to beat egg whites still but I just can't get it

to happen! Everytime I add the honey the sizzle back into liquid.

> >

> > I've been using pasteurized egg whites from a carton, so maybe i'll try

using old eggs from the fridge and let them sit to room temp. I'm thinking the

pasteurized whites are my problem. Sounds REALLY good though!

> >

> > -

> > UC - 1+ years

> > SCD - 7 months 100% strict and 4 months restricted diet.

> > Asacol - 5 pills a day

> >

> > To: BTVC-SCD@yahoogroup s.com

> > From: partner-in-healing@ ...

> > Date: Mon, 15 Mar 2010 21:30:01 -0400

> > Subject: Really yum: meringues: a not so caloric scd treat

> >

> > Hi,

> >

> > I love this list. Such generosity of spirit. It is one of my

> >

> > favorite things to read.

> >

> > I finally made meringues; had wondered if it'd really work with honey.

> >

> > they were great. I was trying to thing of what to add, and what would

> >

> > be naturally sweet. As a kid, we'd sometimes have ch--- ch-- chip

> >

> > meringues. Always like them.

> >

> > So, I did add some honey-- next time would use even less-- and added

> >

> > cinnamon and raisins. They were so good. Did them in a few step:

> >

> > quite yum when baked, and still chewy-- actually liked those best:

> >

> > like those flat square/rectangular cookies that were raisins between

> >

> > layers of dough. Then dried them out more thoroughly: also good.

> >

> > Have been looking forward to more. Also, I am among those of us who

> >

> > do not need to gain weight, and I've been wanting a not-nut-flour

> >

> > baked-goodie. I love baked things.

> >

> > Thank you Holly, for your meringue cookie recipe, which I saved, and

> >

> > which was the basis for these:

> >

> > Cinnamon Raisin Meringues

> >

> > Pre-heat oven to low, about 150 degrees

> >

> > Line baking sheet with parchment paper

> >

> > Ingredients:

> >

> > 3 egg whites

> >

> > pinch salt [abt...1/8 t]

> >

> > 1/8 t SCD Vanilla

> >

> > approx 1/4 t cinnamon

> >

> > 3/8 c light honey--or less to taste

> >

> > approx 1/2 cup good raisins: I had jumbos from recent windfall from a

> >

> > Trader Joe's

> >

> > Method:

> >

> > Separate 3 eggs [best to separate them into a small bowl, make sure no

> >

> > yolk infiltrates the white, then pour white into clean clean clean

> >

> > beating bowl.]

> >

> > With very clean mixer beat the eggs until white, not stiff. Gently as

> >

> > you mix, add salt, vanilla and cinnamon.

> >

> > Beat on to stiff peaks. Turn off mixer and pouring along the side of

> >

> > the bowl as a trickle, fold in honey, then raisins.

> >

> > Spoon mounds about 2 Tablespoons each on prepared baking sheet and

> >

> > place in oven for an hour-- longer is fine. At this stage, they are

> >

> > crunchy outside, but still chewy, and I loved them. Longer, they will

> >

> > dehydrate, be very crunchy and wonderful. [i get eggs from a farm;

> >

> > if oyu have any concern about health of your eggs, this recipe may not

> >

> > be for you.]

> >

> > enjoy!

> >

> > Ruth

> >

> > ____________ _________ _________ _________ _________ _________ _

> > Hotmail: Trusted email with powerful SPAM protection.

> > http://clk.atdmt. com/GBL/go/ 210850553/ direct/01/

> >

>

March 16, 2010

>> I've tried a million times to beat egg whites still but I just can't > get it to happen! Everytime I add the honey the sizzle back into liquid.>> I've been using pasteurized egg whites from a carton, so maybe i'll try > using old eggs from the fridge and let them sit to room temp. I'm > thinking the pasteurized whites are my problem. Sounds REALLY good > though!Yes, I think the problem may be your pasteurized egg whites. And don't use the eggs at room temperature; the colder the better. And, in fact, I'd also use a stainless steel or glass bowl, chilled. Don't use a plastic bowl. And you do definitely need an electric mixer (which I assume you're already using), on the highest setting. n______________________________A funny, touching gift book for cat lovers. Signed copies, free shipping (U.S., reduced elsewhere): Confessions of a Cataholic: My Life With the 10 Cats Who Caused My Addiction by n Van Til www.wordpowerpublishing.com

March 16, 2010

And be sure the bowl is spotlessly clean and dry. Beaters, too. And when

I was learning to cook back when dinosaurs roamed the earth, they told us

to make absolutely certain that not a speck of egg yolk got in the

whites, otherwise they would not whip. I know plastic bowls don't

work. But after following all the rules, I suspect pasteurized egg

whites is probably the main problem.

Yes, I think the problem may be your pasteurized egg whites. And

don't use the eggs at room temperature; the colder the better. And, in fact,

I'd also use a stainless steel or glass bowl, chilled. Don't use a

plastic bowl. And you do definitely need an electric mixer (which I assume

you're already using), on the highest setting.

n

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