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Meringue Layers (from the Meringe Spiced-Nut Torte Recipe) Recipe

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Jodi Bager/Jennifer Lass: Grain Free Gourmet


9 egg whites
1 tsp pure vanilla extract
1/2 cup honey, slightly warmed
1 1/4 cups almond flour

Filling if making the full torte:
3 cups whipping cream yogurt (use whipping cream instead of milk and follow the yogurt recipe except leave plugged in for 48 hours). Shake the cartons well and scrape the cream from inside the carton as it tends to stick to the sides. Make sure to buy whipping cream that has no additives/thickeners, which most do. The organic kind is usually suitable for SCD.

Caramel Sauce if making the full torte:
1/2 cup honey
1/4 cup butter
1/8-1/4 cup yogurt made from whipping cream

Roasted Nuts: choose any combination of raw nuts: pecans, walnuts, almonds, and cashews. Chop the nuts in small pieces and roast them at 300 F on a large baking sheet for 10-20 minutes.

Heat the oven to 175F.
Draw three 9" circles on parchment paper, cut, and place upside down on cookie sheets.
With an electric mixer on high, beat nine egg whites until frothy.
While the mixer is running, add the vanilla, and then drizzle in the warm honey.
Continue beating until the egg whites are very stiff.
Fold the almond flour into the stiff egg whites with a spatula.
Using a large spoon, fill in the three cut paper circles with even amounts of the egg white mixture.
Bake them for three hours. Turn the oven down to 170F, or as close to that as you are able to set your oven control, and bake the layers until they feel fairly dry and crisp. This can take between 4-12 or more hours, it depends on your oven. The meringues will shrink considerably in height and take on a golden brown colour due to the honey. Don't let them get too dark.
Remove the meringues from the oven. Allow them to cool and gently remove them from the parchment paper.

Personal Notes:
Personal Notes:
If you are making this recipe just for the meringues, break them up and put them into plastic bags and eat within the next few days. If you want a huge treat, leave them whole and make the torte filling: beat together whipping cream yogurt, honey and pure vanilla extract until you have the consistency of whipping cream. Put 1/3 of the filling on a meringue, then put another meringue on top and add another 1/3 of the mixture and then put the last meringue on top, and then top it with the final 1/3 of the mixture. Sprinke chopped roasted nuts and drizzle homemade caramel sauce: boil honey in a small pot over high heat for 2-3 minutes, lower to medium, add butter til melted, add 1/8-1/4 cup whipping cream yogurt (keep some from the recipe above) and stir until it becomes thick and coats the back of a spoon. Place the pot in a bowl of ice cubes and stir til the caramel is thick. When it's the right consistency drizzle over the cake recipe above. Refrigerate the caramel and re-warm in the microwave to thin before using again. Eat the cake right away as it changes consistency as the cream saturates the meringues.




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