You know what is good to top any dessert type item, be it pudding, jello, or mousse? A nice, fluffy meringue.
Ingredients
- 6 egg whites
- Don’t use the stuff from a box. The pasteurization process makes them not fluff properly
- 1/2 tsp xanthan gum
- 1 tbsp Truvia Baking Blend
- Pinch of salt
- 1/2 tsp banana extract
- Several cups coconut milk
- You want enough to cover the bottom of a large saucepan to poach the meringues in
- Remember, get the coconut milk over by the almond milk (like 45 calories per cup), not the stuff loaded with sugar
Step by Step
- Whip egg whites to soft peaks
- Slowly pour in the xantham gum, salt, Truvia, and banana extract while continuing to mix at low speed
- Turn speed up and whip to stiff peaks
- Put coconut milk in a wide saucepan and bring to a light simmer
- Don’t overdo it or the meringues will disintegrate
- Roll egg whites between two spoons to create an oval shape
- Drop ovals gently into coconut milk and poach for 2-3 minutes
- Flip the ovals over and poach another 2 minutes
- Remove with slotted spoon and rest on a plate
- They are going to shrink some. That’s fine. It’s what happens when it gets cold
Nutrition
- Serving size 1 meringue, makes 24
- Calories 10
- 0.1g fat (0.1g saturated)
- 0g sugar (1.6g total carbs)
- 1g protein