This is an outstanding summer dessert. Anyone with Celiac will tell you, one of the most difficult dietary restrictions is the dessert menu. This will make non-restricted diets salivate! :) This recipe has been compared to "food poetry" by some of my friends!!
Ingredients:
1 tsp. corn starch
1 tsp white wine vinegar
1 Tbsp hot water
2 Tbsp sugar/egg white used
Egg whites (6 minimum) - depending on how many nests you want to make
Beat egg whites with half sugar until stiff (approx. 5-7 minutes). This is easiest with a standing mixer (like a kitchen aid). When beaters are lifted the meringue peaks should not fall.
Beat in corn starch, vinegar, and hot water
Fold in the remaining sugar with a spatula. Be careful not to stir or beat - this will "deflate" your meringue.
Using a pastry bag pipe out small nest shaped meringues onto parchment covered baking sheet. If you do not have a pastry bag - simply use a spoon to dollop meringue and create a hole in the center.
Bake at 250 for approx 3-4 hours. I leave them in the oven overnight to complete the drying process. They should be crisp and lightly browned. Store in an airtight dry container for 2-3 weeks.
Fill with fresh whipping cream and fresh berries. Another option is to use frozen berries, and create a warm sauce: 2 cups berries, 1/4 c. sugar over medium heat on the stove until berries are defrosted and sugar is completely dissolved.
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