Coconut Sugar Vanilla Meringues w/Fresh Peaches & Blueberries (Gluten Free)

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One of my cousins owns a sweet bake shop and she made wonderful meringues for one of her dessert tables. This inspired me to make my own version of these gluten free treats!

So instead of the usual white sugar I substituted coconut sugar which has half of the glycemic index of regular sugar and contains trace minerals. But its still sugar so enjoy in moderation. As well you will get a completely different taste because its more like brown sugar so your meringues will be brown and have more of a caramel flavour- If you just make the meringues and dip them in melted chocolate they taste like crunchie bars… oh so good!!

Instead of using regular dairy cream I used coconut cream for the middle!

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Ingredients

Meringues
3 Egg Whites
1/2 Cup Coconut Sugar
1 Teaspoon Vanilla

Filling
1/2 Cup Coconut Cream
1 Teaspoon Vanilla
1 Teaspoon Maple Syrup
1/4 Cup Blueberries
2 Peaches Sliced
Mint Leaves for Garnish

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Directions:

Meringues- Pre heat oven to 300 degrees F.

Step 1– Crack 3 egg whites into a bowl & using a hand mixer whip until soft peaks form. Then slowly add your sugar by the spoonful until it is completely immersed into your egg whites and hard peaks start to form.

Step 2– Using a Pastry bag make your nests  and top hats on a baking sheet covered with wax paper.  For the nest make a small circle starting inwards about  1.5 inches in diameter and then double over the last edge to form a lip around the circle.  You should have enough to make 4 nests.  For the top hats just pipe out the batter on top of each other until you reach the desired size.

Step 3- Bake in the oven at 300 F for about an hour, or until hard to the touch. Do not burn as it will ruin the taste.

(Yes they are not that pretty without all the fixings)

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Filling:

Step 1– Add the coconut cream, maple syrup and vanilla in a bowl and whip until hard peaks form.

Step 2– Fill the nest with your peach slices and blueberries. Top with your whipped coconut and garnish with meringue top hat and extra fruit.

Step 3- Serve with fresh mint leaves.

Makes 4 Servings

( I had to sample one for quality assurance- so there are only 3 in the picture! 🙂 ) 

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