Hooray For Meringue!

[Marilyn R]

I have fresh peaches and strawberries and apples from the fruit market and was really craving shortcake or cobbler. It's fall!

I've had so many reactions to so many things and wanted something safe. I've had oats in my cupboard for awhile and might be ready to try them, but I'm reluctant after reading all the CC issues. I've got brown rice flour and baking soda, but I haven't bought guar gum or xanthum gum. I don't know if I can tolerate butter yet (have had issues with other dairy). I can never remember if it's guar gum or zanthum gum that bugs me. Soy is out, so my guess is that most vegatable shortenings are gonzo. I was seriously thinking about buying lard for baked goods before I bought anymore wierd flours.

Grandma used to cook with lard. Made great pie crusts. It would measure the same as shortening. Then I had a reality check: I don't have lard and probably can't buy it!

Then, I thought about Grandma's meringue.

Egg whites and sugar, whipped up with the Kitchenaid and baked. As a melt in your mouth cookie or shell for fresh fruit and/or cream. And no mysterious wierd ingredients that you wonder about poisoning you. (Unless eggs get the best of you.)

I haven't actually whipped up the meringues yet, but intend to real soon. I'm feeling inspired, and Grandma will be slap happy in heaven knowing that she taught me something wonderful to share with others.

[Ahorsesoul]

Tis the season for Bones! Try these.

Open Original Shared Link

Strawberry shortcake here:

Open Original Shared Link

[Marilyn R]

Tis the season for Bones! Try these.

Open Original Shared Link

Strawberry shortcake here:

Open Original Shared Link

OMG! Time to make bloody bones for Halloween! Meringue bones with crushed strawberries! Thanks for the link, and that will be so much fun! (Or you could make infected bones with chopped kiwi and/or pinapple. Sorry, I'm a sick one but like to have fun!

[Lisa]

Thanks for this recipe. My grandmother used to make Schaum Tortes. (sp?) Melt in your mouth special things severed with fresh strawberries seasoned with sugar. Nothing better than that!

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[Darn210]

Along the same lines . . . had Pavlova at Book Club the other night . . . (<---licked my plate clean emoticon)

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[missy'smom]

Lard is available. Armor is the brand. Green and white box. Sometimes it can be found in the latino markets if you can't find it elsewhere. Check Spectrum shortening to see if it is soy-free. It can be found in the healthfood section of many stores.

I agree, meringues are great. They were the only cookie that we made last year for xmas.

[Ahorsesoul]

If you can have nuts, this recipe is excellent. I make them for the Holidays.

Open Original Shared Link

Pistachio Macaroons(From Nigella Lawson, "How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking," Hyperion, 2001.)

For the macaroons:

5/8 cup or 3 ounces pistachios

3/4 cup confectioners' sugar

2 large egg whites

1 tablespoon sugar

For the buttercream:

1/4 cup or 2 ounces pistachios

1 2/3 cup confectioners' sugar

1/2 cup unsalted butter, softened

Preheat oven to 350 degrees. Line two baking sheets with parchment or wax paper.

Make the macaroons:

Grind the pistachios in a food processor with confectioners' sugar until as fine as dust. Whisk the egg whites until fairly stiff, but not dry. Sprinkle with sugar and whisk until very stiff. Fold the whites into the pistachio-sugar dust and combine gently. Pipe small rounds (2 to 3 inches in diameter) onto your baking sheet using a plain 1/2-inch nozzle. Let them sit for about 10 minutes to form a skin. Then put them in the oven and cook for 10-12 minutes. They should be set, but not dried out. Remove from oven and let cool on the baking sheet.

Make the buttercream:

Grind the nuts and the sugar in the processor as before. Cream the butter, and continue creaming as you add the nut dust. Make sure you combine them well. Sandwich the macaroons together with the buttercream.

Makes about 20 cookies.

[CeliacMom2008]

I've had so many reactions to so many things and wanted something safe. I've had oats in my cupboard for awhile and might be ready to try them, but I'm reluctant after reading all the CC issues.

If your oats are certified gluten free, you should be fine. We use Gifts of Nature and Glutenfreeda all the time. Literally my son eats oats almost every day of the week. Recently I discovered an amazing oat bread that is just fantastic. And monster cookies with oatmeal are incredible - and no off the wall ingredients - eggs, oats, peanut butter, and the like. Oats also make great toppings for fruit crisps.

[mushroom]

Along the same lines . . . had Pavlova at Book Club the other night . . . (<---licked my plate clean emoticon)

Open Original Shared Link

That link calls it an Austraaaaalian dessert!. The Aussies steal everything from us and claim it's theirs. But Pavlova is Kiwi!! (sometimes Kiwis are put on them too!!)

[Darn210]

That link calls it an Austraaaaalian dessert!. The Aussies steal everything from us and claim it's theirs. But Pavlova is Kiwi!! (sometimes Kiwis are put on them too!!)

Well, when I make it, if it gets as many compliments as it did at Book Club, then I won't be giving credit to either the Kiwi's or the Aussies!! I will take all the credit . . . just a little something that I threw together . . .

[Marilyn R]

Thank you so much for your recipes and input. Tomorrow is my birthday...my first gluten-free birthday. I feel like you all have given me presents for better tomorrows, and I know next year is going to be soooooooooo much better than the year I'm kissing goodbye. Went crazy on faces, but that's how I feel. Have hope, happiness, health ... have been down a really horrid path and I'm finding my way back with a little help from peeps who care to educate others. Thanks again.

[Lisa]

just a simple