Foods, Uncategorized

Chocolate-Dipped Strawberry Meringue Roses Recipe

Chocolate-Dipped Strawberry Meringue Roses Recipe

 

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Ingredients

  • 3 large egg whites
  • 1/4 cup sugar
  • 1/4 cup freeze-dried strawberries
  • 1 package (3 ounces) strawberry gelatin
  • 1/2 teaspoon vanilla extract, optional
  • 1 cup 60% cacao bittersweet chocolate baking chips, melted

Directions

  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 225°.
  2. Place sugar and strawberries in a food processor; process until powdery. Add gelatin; pulse to blend.
  3. Beat egg whites on medium speed until foamy, adding vanilla if desired. Gradually add gelatin mixture, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
  4. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #1M star tip. Transfer meringue to bag. Pipe 2-in. roses 1-1/2 in. apart onto parchment paper-lined baking sheets.
  5. Bake 40-45 minutes or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets.
  6. Remove meringues from paper. Dip bottoms in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set, about 45 minutes. Store in an airtight container at room temperature.Yield: 3-1/2 dozen.

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Almond Snowball Cookies

almondsnowballcookies

Almond Snowball Cookies

Ingredients

2 egg whites

Pinch coarse salt

1/3 cup sugar, eyeball it

1 1/2 cups, about 6 ounces, shredded coconut

1 teaspoon almond extract, eyeball it

1/4 teaspoon grated or ground nutmeg

3 tablespoons all-purpose flour

9 candied red cherries, halved

1/4 cup sliced almonds

Directions

Preheat oven to 350 degrees F.

In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavoring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.

Using a melon baller or other small scoop, or working with 2 spoons, form 9 “snowballs” a couple of inches apart on each of 2 cookie sheets. Bake snowballs 12 to 15 minutes, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.

***  I would try using coconut or rice flour instead of all purpose, or truvia instead if white sugar.

 

Happy Holidays

Health and Wellness Associates

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Foods, Uncategorized

Almond Butter Chocolate Cookies

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Almond Butter Chocolate Cookies Recipe

Total Time: 25 minutesServes: 12

INGREDIENTS:

 

1 ¾ C gluten free flour

½ tsp Sea Salt

1 tsp Baking Soda

½ C grass fed butter, softened

½ C maple syrup

½ C sprouted almond butter

½ C coconut sugar

1 egg

1 tsp Vanilla Extract

2 tbsp coconut milk

2 dark chocolate bars, minimum 72% cacao

DIRECTIONS:

 

Preheat oven to 375 degrees F.

Mix together the flour, salt, and baking soda.

In a separate bowl, cream tougher the butter, maple syrup, almond butter and coconut sugar until well combined. Beat in the egg, vanilla and milk. Add in the flour mixture and mix well.

Shape into balls and place on baking sheet. Take a piece of the chocolate bar and press it flat into top of dough.

Bake for 8 minutes.