Lesson yesterday: don’t make assumptions or let anticipation hold you back.
My lesson of course comes from food, it’s part of my self-expression.
I’ve told myself for a long time I don’t like meringue. And although I was excited to make these pavlovas today, it was not because I wanted to eat one but because I thought they were beautiful.
My anticipation was that I wasn’t going to like them. How often do we do this? Judge something/someone/an experience before we try it? I can think of countless instances in my life where I’ve done this, where I have held off on something because of my anticaption of how something was going to taste or feel or how a conversation may go. It is very often self inflicted and limiting.
Because these were delicious and my anticipating thoughts would have denied me of trying and enjoying this. Just as anticipating thoughts can hold us back from our dreams and potential. Or we deny ourselves friendships and connections because we are quick to judge or have a pre-conceived notion of how someone might be.
Sometimes we just have to stop anticipating and step fully into and embrace what is happening.
What made these so good?
I think the texture, I can’t even fully describe it, plus the flavor of the maple sugar, it all was just amazing.
Have fun. Play around. Try out different flavor profiles. Like:
Lemon Curd + Fresh Blueberries
Chocolate Ganache + Raspberries
Cherries + Toasted Almond Slivers
- 5 oz. egg whites (about 4 eggs)
- 1 cup maple sugar
- 1 tbsp tapioca flour
- 1 tsp apple cider vinegar
- 1 can coconut milk (refrigerated overnight)
- 1/3 cup honey
- 1 tsp vanilla
- Mango Curd (click the link for recipe) +
- Toasted Coconut Flakes (bake @ 350 for 5 to 10 minutes)
- Honey Fried Bananas (cook in a skillet, drizzle with honey, brown) +
- Paleo Caramel
Let’s Make it happen:
Separate eggs while cold, then allow them to hang out until they reach room temperature.
Preheat oven to 300.
Beat the egg whites on high. Once peaks start to form, slowly add in the maple sugar, a little at a time. Keep beating until it is glossy and the meringue doesn’t feel gritty to the touch. Add the vanilla and tapioca flour. Mix briefly, just until incorporated.
Lay a piece of parchment down on a baking sheet. I used an angled spatula to make four different meringues. I smoothed each into a circle. Then put another layer on top and smooth it out, as well as building it up on the sides to make a well in the center (so the topping could fit in). I repeated this with all four.
Place in the oven and bake at 225 for an hour and a half. Turn the oven off. Leave the pavlovas in the oven to cool down.
While they were baking I made the whip. Simply remove the solids from the coconut milk and beat with vanilla and honey.
Make the mango curd. Toast some coconut.
Fry up the bananas. Make caramel.
Now you are ready to assemble!
Dollop whip cream into the center of each. On two of them, smear mango curd and sprinkle on some toasted coconut. On the remaining two, drizzle caramel, layer on bananas, drizzle a little more caramel.
Just like that you’re ready! Eat and enjoy! Have fun