Fruit-Filled Meringue Cups
Prep:
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Cook:
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Ingredients
3 egg whites
1 TBSP lemon juice
6 canned peach or pear halves (or poach your own fresh ones)
2 TBSP compliant raspberry preserves
¼ cup walnuts, chopped
pinch salt
⅓ cup honey
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3 egg whites
1 TBSP (15 ml) lemon juice
6 canned peach or pear halves (or poach your own fresh ones)
2 TBSP (30 ml) compliant raspberry preserves
30 grams walnuts, chopped
pinch salt
80 ml honey
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Rating
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Dietary Therapies
IBD-AID P2
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 275°F (130°C).
- Beat eggs whites with salt till fluffy.
- Add honey slowly.
- Add lemon juice with last of honey and beat until smooth.
- Place well-drained peach or pear halves on an ungreased baking sheet, hollow side up.
- Place a teaspoon of preserves in each hollow.
- Cover each half with meringue.
- Sprinkle with nuts.
- Bake at 275°F (130°C) for 1 hour or until lightly browned.
- Serve hot or cold.
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Nutritional Info
Storage
Notes
Used with permission from
SCD RecipeRelated Recipes
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