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

[Guest guest]

Sounds yummy. Thanks for posting.--

[Guest guest]

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+ yearsSCD - 7 months 100% strict and 4 months restricted diet.Asacol - 5 pills a dayTo: BTVC-SCD From: partner-in-healing@...Date: Mon, 15 Mar 2010 21:30:01 -0400Subject: 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. Sign up now.

[Guest guest]

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

> 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/

>

[Guest guest]

I got a tiny bit of egg yolk in my last batch (for some reason, the eggs were

giving me a horrible time when separating), but all turned out okay.

Holly

Crohn's

SCD 12/01/08

>

> 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

>

[Guest guest]

I use an electric hand mixer, too, with eggs from the carton at refrigerator temperature. Works really well for me.

 

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.

[Guest guest]

LOL.. .. how cute. Wish we could all come over and help :)YES we should have an egg white party! =D Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 35 mg 1x per day