Paleo Marshmallow Meringue Topping ~ with 1/2 the sweetener!

Paleo Marshmallow Meringue Topping ~ with 1/2 the sweetener!

Paleo Marshmallow Meringue Topping is a culinary revelation! Just try NOT to eat it off the spoon! Flavor it with vanilla or peppermint, or the flavors are endless. Top pie, ice cream, fill whoopie pies and more. Made with no sugar and half the sweetener (honey or maple syrup) of most recipes.

Course Dessert

Cuisine American, British, French

Keyword gaps diet, gluten-free, honey, maple syrup, meringue, paleo

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 58kcal

Author Megan

Cost $2.00

Equipment

electric mixer or beaters
small saucepan

Ingredients

1/2 cup maple syrup or honey, or use half honey and half maple syrup together
2 egg whites no yolk at all, preferably room temperature
2 tablespoons + 1 teaspoon water
1-1/4 teaspoons gelatin <-- Use link and code BEAUTIFUL10 for 10% off your entire order. This gelatin is 3rd party tested and pesticide free.
1 teaspoon vanilla extract
optional: 1/8-1/4 teaspoon peppermint extract , to taste, optional but so good (unless you need a vanilla flavored meringue for a particular recipe); lemon and coffee are other flavor options

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.

Nutrition