Lemon Meringue Pie Macarons

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“Creativity is the way I share my soul with the world,” Brene Brown.

I was looking for a beautiful quote to share about how creativity makes me feel and right away I was drawn to this one. And of course it was Brene Brown, she writes some truly wonderful things.

Creativity has been one of the best blessings of my life. The creativity that flows through me is literally overwhelming sometimes. And it spills. It spills out into different areas of my life. Growing up it manifested in the form of art and drawing, notably portraits. Then It took the form of writing. Eventually the art became food. It can be seen sometimes in the way I do my hair (there was a time in my life when I used to braid a lot of hair in very unique patterns). In my clothes. In my home. It used to even show up in my kettlebells, as I used to dream up new ways to move and challenge my body.

And it comes out of nowhere sometimes. I can be on a walk and recipes ideas and flavor combos will just download in my mind. Or I will write an entire post in my head. Editing and rewriting as I go. These meringues. Same thing.

I was at work making lemon meringue pies as I often do, when I started pondering on the simplicity of a meringue. And for some reason I was also thinking about macarons. And I was remembering this pic I had seen on Instagram of a coconut macaron that had a meringue on top. I watched the video of them making it like 5 times. And I started to image the lemon meringue pie as a macaron. Lemon curd filling. A beautiful meringue on top. Maybe brush some yellow coloring in the bag to be fun. I had to make it. I had envisioned and tasted it already. It had to come to life. Luckily I had a meeting to go to where they like my macarons.

It didn’t even stop there. I’m thinking of all the curds I’ve made. Grapefruit. Cranberry. Mango. I really want to make a pineapple one, because pineapple is delicious (duh). Then I was thinking I could use a macadamia nut base for the macarons instead of almond. And I could do a toasted coconut meringue on top. Yum. Maybe some lime zest in the curd? Maybe that’s too much going. Oh well, you may have this recipe coming sometime.

I praise God for this creativity and what a blessing it is. Because sometimes I look at something I made in awe and I can’t believe I’ve made it. It is more than me. It brings me joy, but I love more that it has the potential to bring others joy. What good is it to have a talent or gift and not share it with others? That’s why we have it no? This dynamic world where we all have something we can contribute. And food. Food is such a way for me to share and express the love I have in my heart. Each pie is truly from a place of love. Plus a passion and fervor for it to bless others. That is my main desire in all this baking and striving with my business, and that is to share joy and love. And beautiful food, that hopefully tastes as equally good.

Lemon Meringue Pie Macarons

Macarons:

  • 1 cup almond flour
  • 3/4 cup organic powdered sugar
  • 2 egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup maple sugar
  • 1/2 tsp lemon zest

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Banoffee Meringue Roulade

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Meringue is only something I have recently started to embrace. Mostly I think that I have discovered meringue done right. Meringue is really so simple. Pretty much egg whites and sugar. But they are packed with not only a beautiful flavor, but really the texture is what drives this home for me. A slight crunchy outside, but they just melt and dissolve in your mouth.

I have gotten many people hooked on the meringue cookie fan bus, who really didn’t know what they were before hand. Cookies are just perfect little pop-able sized goodness.

I wanted to push myself a little bit further than cookies. (I will note here that pavlovas are a great way to experiment and use meringue as well. Click this link -> Polifroni Pavlovas <- for a link to some I made two years ago which were divine. )

Roulade. I have made cake based roulades before. I actually worked at a bake house where we made pumpkin roulades all Fall long. And I have played with some gluten-free cake roulades, but on my Pinterest I have seen some recipes for meringue roulades. They sounded fun. They looked beautiful and delicious.

Plus, as always, you can play with flavors. Once you have the meringue, you can be bold and courageous with flavors. I made a banoffee one because I like caramel. And coffee. And chocolate. And because bananas are like my husbands favorite thing.

It was delicious. But you can try other flavors as well. My second-runner up option would have been a summer berry one with fresh cream too. Caramel apple would be great in the Fall. in winter I would make one with cranberry curd, whip and fresh and orange zest. For Valentines Day I would try a chocolate one with raspberries and chocolate curls.

Banoffee Meringue Roulade Continue reading “Banoffee Meringue Roulade”

Pavlovas: Mango + Coconut & Caramel Banana

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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.

IMAG4118Have fun. Play around. Try out different flavor profiles. Like:

Lemon Curd + Fresh Blueberries

Chocolate Ganache + Raspberries

Cherries + Toasted Almond Slivers

Caramel Apple

Lavender Blackberry

Get Creative!

Paleo Pavlovas

Pavlovas

  • 5 oz. egg whites (about 4 eggs)
  • 1 cup maple sugar
  • 1 tbsp tapioca flour
  • 1 tsp apple cider vinegar

Whipped Cream: 

  • 1 can coconut milk (refrigerated overnight)
  • 1/3 cup honey
  • 1 tsp vanilla

Topping: 

  • 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

IMAG4114Let’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

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Continue reading “Pavlovas: Mango + Coconut & Caramel Banana”