Good afternoon! I hope this finds you all well….here is a recipe I created recently and couldn’t wait to share it with you! For those that want something sweet, mouthwatering and naughty but nice…this one if for you! And best of all for those of us with food allergies it is Gluten Free, Dairy Free and Preservative / Additive Free!!!!! ENJOY!!!!

macadamia caramel meringues 

SERVES 6

3 egg whites

1/3 cup coconut sugar

1 tspn orange zest

1 cup rice milk OR coconut milk

15 dates – roughly chopped

¼ tspn salt

200g macadamias – roughly chopped and toasted

36 strawberries

3 bananas

Preheat oven to 110c and line a large flat tray with baking paper.

Whisk egg whites for 1 minute, until thick.

Continue to whisk on high and gradually (1 tspn at a time) add coconut sugar and orange zest into egg whites until stiff peaks form.

Make 6 even meringue shapes onto the prepared tray and bake in preheated oven for 1 hour.

Turn oven off and leave the meringues in the oven for 1 hour.

Remove from oven and store in an airtight container until ready to use.

Place the rice milk, dates and salt into a small saucepan and bring to the boil over a high heat, stirring the entire time. Turn heat down to medium-low and simmer for 10 minutes.  Stir 2-3 times during this time.

Remove the sauce from the heat and stir through macadamias 

To serve: Place one meringue in the middle of individual serving plates and top with even amounts of macadamia caramel mixture. Decorate with strawberries and bananas and serve immediately. 

As noted you can use coconut milk OR rice milk for the sauce and use this sauce for any ‘caramel’ recipe you like….or do what my Miss 8 did and simply dip the fruit into the sauce! I hope you love it as much as we did…… 

Take Care of You, 

Collette x

www.facebook.com/cutoutthecrap 

 

macadamia caramel meringues