Mint-Chip Meringues
Spirulina is incredibly nutrient-rich and can help bring down an elevated triglyceride level. An elevated triglyceride level is a huge warning sign that the body is heading toward a diabetic state and we want to remedy that by eating amazing foods.
Phase 2 | Serves 5 (serving size is 3 meringues)
Prep time: 15 minutes | Total time: 2 hours 15 minutes
INGREDIENTS
1 1/4 cups birch xylitol
5 large fresh egg whites, at room temperature (pasteurized whites won’t whip)
1/4 teaspoon cream of tartar
1 tablespoon spirulina powder
1/4 teaspoon peppermint extract
1 tablespoon raw cacao powder
3 tablespoons cacao nibs
DIRECTIONS
- Place the xylitol in a blender, and process to a fine powder.
- Preheat the oven to 200 degrees. Line a baking sheet with parchment paper.
- Using an electric mixer, beat the egg whites and cream of tartar on medium-high speed until white and foamy, about 1 minute. With the mixer running, gradually add the powdered xylitol in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add the spirulina and peppermint extract; beat to blend, about 1 minute.
- Dollop the meringue in 15 large rounds on the lined baking sheet. Sift the cacao powder and sprinkle the cacao nibs evenly over the meringues.
- Bake 2 to 2 1/2 hours, until the meringues are dry to the touch (they’ll firm up as they cool). Place the pan on a wire rack to cool.
- Store the meringues in an airtight container at room temperature, with sheets of parchment between layers.
Love this recipe? There are hundreds more available to Members of HayliePomroy.com! If you’re not a Member, learn more and join now!
Spirulina is incredibly nutrient-rich and can help bring down an elevated triglyceride level. An elevated triglyceride level is a huge warning sign that the body is heading toward a diabetic state and we want to remedy that by eating amazing foods.
Phase 2 | Serves 5 (serving size is 3 meringues)
Prep time: 15 minutes | Total time: 2 hours 15 minutes
INGREDIENTS
1 1/4 cups birch xylitol
5 large fresh egg whites, at room temperature (pasteurized whites won’t whip)
1/4 teaspoon cream of tartar
1 tablespoon spirulina powder
1/4 teaspoon peppermint extract
1 tablespoon raw cacao powder
3 tablespoons cacao nibs
DIRECTIONS
- Place the xylitol in a blender, and process to a fine powder.
- Preheat the oven to 200 degrees. Line a baking sheet with parchment paper.
- Using an electric mixer, beat the egg whites and cream of tartar on medium-high speed until white and foamy, about 1 minute. With the mixer running, gradually add the powdered xylitol in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add the spirulina and peppermint extract; beat to blend, about 1 minute.
- Dollop the meringue in 15 large rounds on the lined baking sheet. Sift the cacao powder and sprinkle the cacao nibs evenly over the meringues.
- Bake 2 to 2 1/2 hours, until the meringues are dry to the touch (they’ll firm up as they cool). Place the pan on a wire rack to cool.
- Store the meringues in an airtight container at room temperature, with sheets of parchment between layers.
