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
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.
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