Meringues Re:Basil, raspberry and hazelnut meringues

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Mara,

Thanks. these look yum. I am hoping for a flood--an avalanche of

meringue recipes, sweet and savoury. Wonderful for those of us not

need to gain weight on SCD! I have a batch of Savoury meringues/

souffle bread. Not sure which to call these! Made with parm cheese,

just enough for some flavor.

many thanks,

Ruth

Basil, raspberry and hazelnut meringuesPosted by: " Mara Schiffren "

alcibiades@...

alcibiades500Thu May 20, 2010 9:18 am (PDT)

Here's a nice idea for meringues:

(converted for SCD)

Basil, raspberry and hazelnut meringues

Makes about 10 meringues

Ideally, make one batch with hazelnuts, and another batch with basil,

adding whole raspberries to some of both for a wonderful splotch of

pink through the white meringue.

groundnut oil, for greasing

4 egg whites

honey to taste - as little as you can get away with to keep the

meringues stiff.

a pinch of salt

the grated zest of 1 lemon

a handful of raspberries plus more to eat the finished product with

50g hazelnuts, chopped and toasted until golden, (I believe this is

about 1/3 cup)

or a good handful of basil leaves, roughly chopped

Preheat the oven to 110C/gas mark ¼ /230 F. Rub a trace of oil over a

sheet of greaseproof paper and use to line a baking tray.

Alternatively, use oiled baking parchment or a silicone sheet. Whisk

the egg whites until stiff and really dry – longer than you would for

any other recipe that includes whipped egg whites. Continue whisking

while you add the honey, little by little, until the whites regain as

much of their former stiffness as you can get. Using a metal spoon,

lightly fold in the salt, lemon zest, a small handful of raspberries

and the hazelnuts or basil leaves, being careful not to knock out the

air.

Put tablespoonfuls of the mixture on to the prepared baking sheet and

place in the oven for about two hours, until crisp but slightly gooey

in the middle. Turn off the oven and, with the door open, leave the

meringues in it until cold.

Original recipe here:

http://www.telegraph.co.uk/foodanddrink/recipes/7737152/-Raven-recipe-Basil\

-raspberry-and-hazelnut-meringues.html

Mara

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[Guest guest]

If you like that one - there are more links on the original recipe

page - I found a good sounding one with pistachios as well,

and one, I think, with strawberries (similar to the raspberry one).

Mara

> Mara,

>

> Thanks. these look yum. I am hoping for a flood--an avalanche of

> meringue recipes, sweet and savoury. Wonderful for those of us not

> need to gain weight on SCD! I have a batch of Savoury meringues/

> souffle bread. Not sure which to call these! Made with parm cheese,

> just enough for some flavor.

>

> many thanks,

> Ruth

>

>

>

> Basil, raspberry and hazelnut meringuesPosted by: " Mara Schiffren "

alcibiades@...

> alcibiades500Thu May 20, 2010 9:18 am (PDT)

>

>

> Here's a nice idea for meringues:

> (converted for SCD)

>

> Basil, raspberry and hazelnut meringues

> Makes about 10 meringues

> Ideally, make one batch with hazelnuts, and another batch with basil,

> adding whole raspberries to some of both for a wonderful splotch of

> pink through the white meringue.

> groundnut oil, for greasing

> 4 egg whites

> honey to taste - as little as you can get away with to keep the

> meringues stiff.

> a pinch of salt

> the grated zest of 1 lemon

> a handful of raspberries plus more to eat the finished product with

> 50g hazelnuts, chopped and toasted until golden, (I believe this is

> about 1/3 cup)

> or a good handful of basil leaves, roughly chopped

> Preheat the oven to 110C/gas mark ¼ /230 F. Rub a trace of oil over a

> sheet of greaseproof paper and use to line a baking tray.

> Alternatively, use oiled baking parchment or a silicone sheet. Whisk

> the egg whites until stiff and really dry – longer than you would for

> any other recipe that includes whipped egg whites. Continue whisking

> while you add the honey, little by little, until the whites regain as

> much of their former stiffness as you can get. Using a metal spoon,

> lightly fold in the salt, lemon zest, a small handful of raspberries

> and the hazelnuts or basil leaves, being careful not to knock out the

> air.

> Put tablespoonfuls of the mixture on to the prepared baking sheet and

> place in the oven for about two hours, until crisp but slightly gooey

> in the middle. Turn off the oven and, with the door open, leave the

> meringues in it until cold.

> Original recipe here:

>

http://www.telegraph.co.uk/foodanddrink/recipes/7737152/-Raven-recipe-Basil\

-raspberry-and-hazelnut-meringues.html

> Mara

> Back to top

> Reply to sender | Reply to group | Reply via web post

> Messages in this topic (3)

>

> ------------------------------------

>

>

[Guest guest]

These two, but they have yet to edited for SCD. SO they are just basic ideas,

not SCD recipes themselves:

pistachio meringue

http://www.telegraph.co.uk/foodanddrink/recipes/5614084/Pistachio-meringues-with\

-strawberries-and-mascarpone-cream.html

strawberry meringue

http://www.telegraph.co.uk/foodanddrink/recipes/5090294/Bill-Granger-recipes-Str\

awberry-vacherin.html

obviously just the meringue parts, not the other parts.

Mara

> Thanks again, Mara.

>

> There was one other recipe there. For a big meringue topped w whipped

> cream, and that topped w fruit. Quite the dessert.

> And, anyone else interested in not-gaining-weight -on-SCD, let's try

> for some others.

> My original one had just a touch of honey, mostly sweetened with

> raisins and cinnamon. Sorry, of course no measurements. But they

> were yum--unlike the next batch. Which was only sort of yum.

>

>

> So, happy for any other meringue recipes, as the almond flour goodies

> are pretty caloric.

>

> Ruth

>

>

> 8a.Re: Meringues Re:Basil, raspberry and hazelnut meringuesPosted by:

> " Mara Schiffren " alcibiades@... alcibiades500Sat May 22, 2010

> 8:49 am (PDT)

>

>

> If you like that one - there are more links on the original recipe

> page - I found a good sounding one with pistachios as well,

> and one, I think, with strawberries (similar to the raspberry one).

>

> Mara

>

>

>

>> Mara,

>>

>> Thanks. these look yum. I am hoping for a flood--an avalanche of

>> meringue recipes, sweet and savoury. Wonderful for those of us not

>> need to gain weight on SCD! I have a batch of Savoury meringues/

>> souffle bread. Not sure which to call these! Made with parm cheese,

>> just enough for some flavor.

>>

>> many thanks,

>> Ruth

>>

>>

>>

>> Basil, raspberry and hazelnut meringuesPosted by: " Mara

Schiffren " alcibiades@...

>> alcibiades500Thu May 20, 2010 9:18 am (PDT)

>>

>>

>> Here's a nice idea for meringues:

>> (converted for SCD)

>>

>> Basil, raspberry and hazelnut meringues

>> Makes about 10 meringues

>> Ideally, make one batch with hazelnuts, and another batch with basil,

>> adding whole raspberries to some of both for a wonderful splotch of

>> pink through the white meringue.

>> groundnut oil, for greasing

>> 4 egg whites

>> honey to taste - as little as you can get away with to keep the

>> meringues stiff.

>> a pinch of salt

>> the grated zest of 1 lemon

>> a handful of raspberries plus more to eat the finished product with

>> 50g hazelnuts, chopped and toasted until golden, (I believe this is

>> about 1/3 cup)

>> or a good handful of basil leaves, roughly chopped

>> Preheat the oven to 110C/gas mark ¼ /230 F. Rub a trace of oil over a

>> sheet of greaseproof paper and use to line a baking tray.

>> Alternatively, use oiled baking parchment or a silicone sheet. Whisk

>> the egg whites until stiff and really dry – longer than you would for

>> any other recipe that includes whipped egg whites. Continue whisking

>> while you add the honey, little by little, until the whites regain as

>> much of their former stiffness as you can get. Using a metal spoon,

>> lightly fold in the salt, lemon zest, a small handful of raspberries

>> and the hazelnuts or basil leaves, being careful not to knock out the

>> air.

>> Put tablespoonfuls of the mixture on to the prepared baking sheet and

>> place in the oven for about two hours, until crisp but slightly gooey

>> in the middle. Turn off the oven and, with the door open, leave the

>> meringues in it until cold.

>> Original recipe here:

>>

http://www.telegraph.co.uk/foodanddrink/recipes/7737152/-Raven-recipe-Basil\

-raspberry-and-hazelnut-meringues.html

>> Mara

>> Back to top

>> Reply to sender | Reply to group | Reply via web post

>> Messages in this topic (3)

>>

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>>

>>