paleo-gaps-meringue
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Paleo/GAPS Meringue~ with 1/2 the sweetener!

Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Author Megan

Ingredients

  • 1/2 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
  • 1-1/4 teaspoons gelatin
  • 1 teaspoon pure vanilla extract
  • 1/8-1/4 teaspoon peppermint extract, to taste optional but recommended (unless you need a vanilla flavored meringue for a particular recipe)

Instructions

  • 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.

Notes

Variations
  • Less-Sweet Marshmallows- Use 2 teaspoons gelatin instead of the 1-1/4 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 1/2 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.