Really yum: meringues: a not so caloric scd treat

[Guest guest]

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