Not only does this recipe afford you yet another opportunity to beat until stiff peaks form, it also provides you with ethereal protein that won't weigh you down. So you can keep going...and going...and going...
Ingredients
3 egg whites
1/2 cup sugar
1 cup almond meal
Directions:
Heat oven to 350degrees and line one muffin tin with twelve paper cups. Beat together egg whites and sugar until quite stiff. (Then have a lick..) Gently fold in almond meal. Spoon into muffin cups. Bake at 350 for ten minutes, then turn pan and leave in oven that you have turned off. Serve plain or with fruit and cream.
Tuesday, April 17, 2012
Monday, April 9, 2012
Creamy Coconut Pie
With filling so luscious and creamy, you'll want to swallow.
Ingredients
One unbaked pie shell (can use whole wheat)
2 eggs
one can coconut milk (the thick cream, not the beverage)
1/2 cup sugar
1/2 pint heavy cream
1/2 teaspoon vanilla
1/2 cup unsweetened coconut (more, if desired)
Directions
Preheat oven to 350degrees. Whisk together eggs and sugar until well blended. Add coconut milk and vanilla, and continue whisking until well blended. Stir in heavy cream and then finally coconut. Pour into pie shell and bake for 30-40 minutes. Chill before serving.
Ingredients
One unbaked pie shell (can use whole wheat)
2 eggs
one can coconut milk (the thick cream, not the beverage)
1/2 cup sugar
1/2 pint heavy cream
1/2 teaspoon vanilla
1/2 cup unsweetened coconut (more, if desired)
Directions
Preheat oven to 350degrees. Whisk together eggs and sugar until well blended. Add coconut milk and vanilla, and continue whisking until well blended. Stir in heavy cream and then finally coconut. Pour into pie shell and bake for 30-40 minutes. Chill before serving.
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