This is my first post ever.

I’m pretty nervous about it. What if someone tries my recipe and it doesn’t work? What if my babbling bores people? But really this is exactly how I made mine and they turned out pretty tasty, and if you don’t like my babbling you can scroll straight to the bottom and only read the recipe. I feel like I’m really very new to the food world. These are really all attempts and experiments that I will only be sharing the very best of. I can only hope you enjoy them!

Last January I got on a plane to sunny western Australia and spent nearly a year exploring that wild country. I set off with my laptop and the idea that this blog would be my side hobby. What an utter flop that was, good quality food was too expensive and jobs too hard to come by. Also, I was a bit lazy. Now that I’m back home in cold Canada though I have successfully put this off again, but now I’m ready. I don’t always like sharing my personal projects so I’ve been putting it off mostly out of nervousness I think.

Full disclosure, these are not your everyday meringues. They are sugar free, therefore not really the typical texture you get. But still so tasty. Mung fruit makes it not rise quite as much and they get a little extra crispy, but still oh what a treat!

 

 

 

 

Meringue

6 duck egg whites
3/4 cup mung fruit
1 tsp lemon juice
pinch of salt
1 tsp vanilla extract
1/4 tsp water
2 tbsp cacao powder

Blueberry Lemon Curd

6 duck egg yolks
2 cups blueberries
2 tbsp lemon juice
1/2 cup honey or maple syrup ect
pinch of salt
1/2 cup butter

Meringues

-Pre-heat the oven to 375 degrees F and prepare a large baking tray with greased parchment paper and set aside.
-Pour egg whites into large mixing bowl and whip with electric mixer until soft peaks begin to form.
-Slowly add one tablespoon of mung fruit at a time while whipping eggs until firmer peaks form and eggs become shiny.
-Mix in vanilla and lemon juice
-In a small bowl sift the cacao powder and water together until a paste forms.
-Fold 1/4 of egg whites with paste until fully combined.
-Carefully fold the chocolate egg whites with the rest, be careful not to over mix so they become marbleized.
-Pour meringue into 6 even piles on baking tray
-Place tray in oven and immediately turn temperature down to 325 degrees Fahrenheit and cook for 1 hour- 1 hour and 20 minutes.
-Touch meringues to see if ready, they will be harder and crispier than the average meringue because of the mung fruit.
-When done, turn oven door off and prop door open to let meringues cool for 2-3 hours

Blueberry Lemon Curd

-In a small pot melt the butter on medium heat.
-Add the blueberries, lemon juice, honey, and salt and slowly cook down until thick.
-Let curd come down to room temperature.
-Cover and place in fridge for at least one hour to further set.

Pour or dunk curd on meringues and top with whatever you like! I did raspberries and bee pollen for a tasty combo!

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