Strawberry Shortcake Merengues
Print recipeIngredients
- 2 Large eggs (reserve whites only)
- 1/2 cup strawberry MuscleEgg egg whites
- 1/2 teaspoon cream of tartar
- 20-30 drops stevia (or use 2 tbsp granulated sweetener of choice)
- 4 tablespoons coconut manna or butter
- 1/2 cup strawberries (roughlychopped)
Directions
| Step 1 | |
| Preheat oven to 200 and line a baking sheet with a silpat or parchment paper. Also prepare a large pastry bag or gallon size zip lock bag with a large star tip. Set aside. | |
| Step 2 | |
| In the bowl of a very clean and dry stand mixer or bowl, beat both single egg whites for 1-2 minutes until they begin to fluff. With mixer still on, sprinkle on cream of tartar and slowly pour in MuscleEgg egg whites. Beat on highest speed until stiff peaks form. | |
| Step 3 | |
| Carefully add egg whites mixture to piping bag/ziplock bag fitted with the baking tip. Pipe out mixture into a nest type form (solid bottom, then swirl around to make edges/sides). Repeat for remaining mixture. | |
| Step 4 | |
| Bake for 35-40 minutes , turn OFF oven, open door slightly, and let the merengue dry out for a couple of hours or even overnight. | |
| Step 5 | |
| Fill with chopped strawberries and drizzle on melted coconut butter. Add coconut flakes, chocolate chips, or chocolate sauce over the top before serving. | |
Note
NUTRITIONAL INFORMATION (makes 12 merengues): calories- 46, fat- 3 grams, carbs- 2 grams/fiber- 2 grams, protein- 2 grams PER MERENGUE