(Paleo) Meringues


3 large egg whites

¼ teaspoon cream of tartar

A pinch of fine grain sea salt

¼ teaspoon vanilla extract

¾ cup raw coconut palm sugar

3 oz +70% dark chocolate


Preheat oven to 275°F (135°C) and place a rack in the upper third of the oven. Line a baking sheet with parchment paper and set aside.

Clean and dry the bowl of an electric stand mixer.  Add egg whites and beat egg whites on medium speed until foamy. Add pinch of salt and cream of tartar.

Increase speed to medium high and beat to soft peaks. The egg whites will be white and foamy, with large but tight bubbles.

Gradually add the coconut sugar, increasing the mixer speed to high.

Beat for about 3 minutes on high speed, until stiff, glossy peaks form.

Egg whites will be spoonable, but keep their shape when dolloped onto a baking sheet.  Once thick, remove the bowl from the mixer and fold vanilla extract.

On prepared baking sheet, dollop out egg white mixture by the two tablespoonful or pipe meringues into circular shapes.

Place in the oven and allow to cook for 60 to 70 minutes.  Meringues will brown slightly on the top and feel hollow to the touch.  Remove from the oven and allow to cool completely.

Once cool, melt dark chocolate in a double boiler (or in the microwave) and using a spoon, randomly drizzle the chocolate over the meringues.

Let chocolate set completely and then have at them.

Meringues will last, in an airtight container at room temperature, for up to 3 days.