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I was watching a show on Cooking Channel today...and this recipe seems like it could be converted into a low carb one.

Splenda for the sugar in the meringue...perhaps a whipped cream or cream cheese filling. Berries. Coconut powder in the meringue for a bit more flavor.

I need a jelly roll pan though, as all my cookie sheets are completely flat.

Any thoughts or ideas for this recipe?

http://www.cookingchanneltv.com/recipes/rachel-allen/coconut...
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The baker offered additional variation ideas:

Variations:
Irish coffee meringue roulade: Make as above, but fold in 1 tablespoon of instant coffee powder to the egg whites. For the filling: whip 15 fluid ounces whipping cream in a bowl, and fold in 1 teaspoon of instant coffee powder, 1 tablespoon of sifted icing sugar, and 2 tablespoons of Irish whiskey.

Meringue roulade with cherries and rosewater mascarpone: Make as above, but fold in 2 teaspoons of rosewater, 1 teaspoon of red or white wine vinegar, and 1 teaspoon of sifted corn flour (no desiccated coconut) and bake for 20 to 30 minutes. For the filling, soften 9 ounces mascarpone with a spoon, and then add 1 tablespoon of caster sugar, and 1 to 2 tablespoons of rosewater, to taste (you may need to add 1 to 2 tablespoons of cream to loosen the mascarpone and make it more spreadable). Spread over the meringue as described above. Scatter 11 ounces halved, and stoned fresh cherries over the mascarpone. Finish the cake, and decorate with extra cherries, if desired.
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