0 Picture
Ingredients
- Variations:
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon organic, alcohol-free vanilla extract (or almond, coffee, or lemon extract)
- 2 teaspoons rice syrup*
- Coconut: Fold in 1/2 cup unsweetened coconut and substitute vanilla extract with 1/2 teaspoon of alcohol-free coconut extract.
- Walnut: Fold in 1/2 cup of finely chopped walnuts and substitute vanilla extract with 1/2 teaspoon of walnut oil.
- Orange: Add 1 tablespoon orange rind and substitute vanilla extract with 1/2 teaspoon of alcohol-free orange extract.
- Sesame: Fold in 1 tablespoon tahini* and sprinkle sesame seeds on top of each meringue before baking.
- Mocha: Fold in 1 tablespoon carob powder* and replace vanilla extract with 1/2 teaspoon coffee extract.
- Available at health food stores (tahini can also be found at Middle Eastern
Details
Preparation
Step 1
Preheat oven to 300 degrees Fahrenheit.
Place the egg whites, cream of tartar, and extract in a medium-sized bowl.
Beat the egg white mixture with a wire whisk or electric beater until the egg whites stand up in firm peaks.
Slowly add the rice syrup or stevia powder, continuing to beat until the sweetener is well incorporated into the egg whites.
Drop cone-shaped tablespoons of egg white mixture onto a parchment-lined baking sheet.
Bake for 12 to 15 minutes or until firm.
Variations:
Coconut: Fold in ½ cup unsweetened coconut and substitute vanilla extract with ½ teaspoon of alcohol-free coconut extract.
Walnut: Fold in ½ cup of finely chopped walnuts and substitute vanilla extract with ½ teaspoon of walnut oil.
Orange: Add 1 tablespoon orange rind and substitute vanilla extract with ½ teaspoon of alcohol-free orange extract.
Sesame: Fold in 1 tablespoon tahini* and sprinkle sesame seeds on top of each meringue before baking.
Mocha: Fold in 1 tablespoon carob powder* and replace vanilla extract with ½ teaspoon coffee extract.
*Available at health food stores (tahini can also be found at Middle Eastern
Review this recipe