Paleo-ish Meringue Stack with Berries
This dessert may be low in carbs, but it is high in flavour! It has been shared with us by Fiona Douglas of Food 4 Thought. This stack has a crunchy exterior and a soft, gooey interior. It is important that you start this recipe at least a day before you want to assemble it so that the discs have time to dry out properly.
Recipe Tester Feedback: "I loved the soft meringue. Very light and fluffy." - Bev
No: Gluten / Nuts
Contains: Dairy / Egg
*Variations: Can be made without Dairy
Preparation Time 50 minutes + overnight cooling time
Cooking Time 1 hour 30 minutes
Makes 2 x 20cm discs
Cannot be frozen
- xylitol - 150g
- egg whites - 200g (from approx. 6 eggs)
- cream of tartar - pinch
- lemon juice - 1 tsp
- honey - 2 tsp
- tapioca starch - 3 tsp (*for LCHF, use 1/2-1 tsp xanthan gum)
- Strawberry sauce:
- strawberries - 250g, fresh, washed and green tops removed
- honey - 3 tsp (or 40g xylitol)
- lemon juice - 2 tsp
- To serve:
- cream - 500g, or coconut cream (*use coconut cream or omit for DF)
- berries of choice - fresh, or fruit of choice
- Preheat the oven to 120C. Line 2 large baking trays with baking paper.
- Trace 2 circles (approx. 20cm in diameter) on the underside of each piece of baking paper, then set the baking trays aside.
- Add the xylitol (150g) to the bowl. Mill Speed 9 / 15 seconds. Set aside. Thoroughly clean and dry the bowl.
- Insert the whisk attachment. Add the egg whites (200g) and cream of tartar (pinch) to the bowl. Program 3 minutes / 50C / Speed 4, measuring cap off.
- Program 3 minutes / Speed 4, measuring cap off. Slowly add the reserved xylitol through the hole in the lid, one spoonful at a time, until well combined.
- Mix the lemon juice (1 tsp) and honey (2 tsp) together in a small bowl until combined.
- Program 1:30 minutes / Speed 4, measuring cap off. Add the lemon mixture and tapioca (3 tsp) through the hole in the lid until combined.
- Spoon the mixture into the traced circle guides to form discs approx. 2-3cm thick. Bake for 1 hour 30 minutes.
- While the meringue is baking, place the strawberries (250g), honey (3 tsp) and lemon juice (2 tsp) in the clean, dry bowl. Program 3 minutes / 90C / Speed 3.
- Mix Speed 5 / 10 seconds. Transfer into a bowl and set aside.
- When the meringue is done, turn the oven off and leave the meringue discs to cool completely in the oven with the oven door slightly open (with a wooden spoon or similar to hold it in place). Leave approx. 3 hours or overnight.
- Once cooled, move the discs onto a wire cooling rack. Leave for a few hours to dry out as much as possible (I left mine uncovered for another day).
- To assemble the meringue stack, place one of the discs onto a serving platter.
- Top the disc with half of your whipped cream of choice (250g only), then decorate with fresh mixed berries and drizzle with 1-2 tablespoons of the strawberry sauce.
- Place the remaining meringue disc on top, then repeat layering with the remaining cream (250g), fresh berries and 1-2 tablespoons of the sauce.
- Serve immediately.