Re: Meringues Re:Basil, raspberry and hazelnut meringues

[Guest guest]

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

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