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You know you’ve got a great topping when you want to eat it all by itself for dessert! Top a pie with this meringue. Layer it with ice cream! Or eat it all by itself! Dip cookies in. Make whoopie pies. The possibilities will start leaping through your mind once you’ve made it. Plus it’s Paleo, GAPS and uses half the sweetener that most meringue recipes use, but you’ll never miss that!
Here are some details to applaud and consider:
- It’s made with half the sweetener of most meringues.
- You can choose between using honey, maple syrup or a combination of both (my personal favorite) But just use honey for GAPS.
- It’s super easy to make, and even fun to make!
- You can fold it into whipped cream (see Recipe notes below for this variation) and have the most amazingly yummy thing ever!
- You can keep it dairy-free and enjoy just how creamy it is!
- The peppermint extract option is so so good, especially when folded with whipped cream, in my opinion.
- Or keep it vanilla for more universal uses.
- You can even make a less-sweetener marshmallow with it (again, see this variation below in Recipe notes).
As a side note, this is not the kind of meringue that gets baked and becomes crunchy. This meringue is a topping (or, again, eat it by itself with a spoon!) and is marshmallow-like.
Paleo/GAPS Meringue~ with ½ the sweetener!
- ½ cup maple syrup or honey or use half honey and half maple syrup
- 2 egg whites no yolk at all, preferably room temperature
- 2 tablespoons + 1 teaspoon filtered water
- 1-¼ teaspoons gelatin
- 1 teaspoon pure vanilla extract
- 1/8-¼ teaspoon peppermint extract, to taste optional but recommended (unless you need a vanilla flavored meringue for a particular recipe)
- Place water in small bowl. Sprinkle gelatin over its surface. Set aside, allowing it to "bloom."
- Beat the egg whites on high with an electric mixer or beaters until they become stiff, about 2 minutes.
- In a small saucepan (choose a lightweight saucepan to make the next step easier) add the honey and/or maple syrup. Heat maple syrup & honey just to boiling, and then remove from heat. Swirl the pan as needed to evenly distribute the bubbles, when bringing to a boil.
- Add the now solidified gelatin mixture to egg whites. While constantly beating, pour the hot syrup mixture into the fluffy egg whites and gelatin in a slow and steady stream.
- Finally, add vanilla and continue to beat the mixture. Keep beating until it forms peaks. This step takes about 10 minutes. (You will see only a little change from 5 minutes to 10 minutes; but the extra time will yield the right texture.)
- Once chilled this meringue will set. Use it right away if you wish to decorate with it.
- Less-Sweet Marshmallows- Use 2 teaspoons gelatin instead of the 1-¼ teaspoons the recipe calls for. Dust a casserole dish with cocoa powder and spread the meringue in immediately after it's finished; dust the top as well. Cut into cubes after chilling for 2-3 hours.
- Whipped Cream- Whip 2 cups cold cream until stiff. Using a spatula, gently but completely fold in ½ the meringue. Delish! To make this variation GAPS-friendly, use cultured cream (such as Nancy's probiotic sour cream). Whip it lightly, to loosen and lighten it; then fold in the meringue.
If you see the Variations in Recipe notes ^^^ above, you’ll notice that the second variation folds meringue into whipped cream. Here, below, is a photo, of this texture epiphany. It is THE yummiest topping under the sun. My favorite version includes the peppermint extract! Top ice cream or eat it directly with a spoon for swoon mouth-feel happiness! Just use the vanilla extract to top a pie…!
Find the grass-fed, pesticide-residue-free gelatin that I recommend HERE.
Emily @ Recipes to Nourish says
This looks delicious! I love meringue!
Megan Stevens says
Thanks, Emily; me too! Marshmallow-y topping!
Andrea Kessel Fabry says
I’ve not tried the gelatin addition to the egg whites! My family will love this.
Megan Stevens says
Great, I’m so glad.
linda spiker says
Wow! Amazing as always. My husband loves meringue!
Megan Stevens says
I’ve read that avoiding in raw egg whites binds to biotin in the body, which can cause a deficiency of biotin eventually. Do you know any more about this? Do you worry about this or not, maybe because meringue is an occasional treat? Just wanted to get your opinion. 🙂
Hi Kassia, good questions. The egg whites do get cooked because the honey is SO hot when it gets whisked in. Regarding a biotin deficiency, yes, I’ve heard of this and generally don’t eat egg whites alone, just for treats. I actually do supplement with biotin, too. And biotin-rich foods include macadamia nuts and beans, if that’s helpful, when you do eat egg whites.
*Avidin* not “avoiding.” My phone autocorrected it for me.
Can I make it in the evening ( the pure meringe version, without cream) and serve the next day?
Hi Hania, if you top a pie the night before, for example, yes. But if you want to dollop a fresh scoop, that won’t work. The meringue sets up a bit and won’t have the fresh texture. While it’s soft still, it’s not as billowy and cloud-like.