passionately clean meringue and chocolate cashew cream

dairy free, sugar-free, gluten free

These do not last as long as a commercial meringue although perfect for a get together or special occasion. The cream is divine, and I was so excited for this to have worked. It was soon polished off within a few days ( in greek yoghurt) by my family!

Print Recipe
passionately clean meringue and chocolate cashew cream
Course Sweet Treats
Servings
Ingredients
clean meringue recipe
  • 2 egg whites this will not work if you get even the tiniest bit of yolk in with the whites
  • 100 g erythritol
cashew cream 4thesoul recipe
Course Sweet Treats
Servings
Ingredients
clean meringue recipe
  • 2 egg whites this will not work if you get even the tiniest bit of yolk in with the whites
  • 100 g erythritol
cashew cream 4thesoul recipe
Instructions
For the meringues
  1. Preheat your oven to 100/110 degrees celsius
  2. Whisk the egg whites (use an electric mixer, if you haven’t got one buy a supermarket brand hand whisk approx. £5) until the mixture is like a cloud and doesn’t move around the bowl.
  3. Gradually add the erythritol and keep whisking fast until the mixture is stiff.
  4. Spoon or pipe onto greased proof paper
  5. Bake for 50 minutes and then turn the oven off and leave in the oven to dry out for a further hour.
  6. Take out of the oven to cool and serve, or place within grease proof paper and use within a day.
For the creeam
  1. Place the cashew nuts in a tupperware or glass box with lid, cover the nuts with water. Leave for a few hours or overnight
  2. sieve the cashews when ready to use
  3. Add the nuts and all of the other ingredients in a blender or food processor and blitz.
  4. Spoon onto meringue and enjoy
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