MARBLED HIBISCUS MERINGUE

There are several types of meringue, here we have French meringue with hibiscus.

Hibiscus gives a bitter taste that balances meringue sweetness. It also gives a great color.


INGREDIENTS:

• sugar 250g

• 3 egg whites

• dry hibiscus flowers 10g

• water 10ml

• pinch of salt

Preheat the oven to 90°C/200°F. Line a baking sheet with parchment paper.

Blend hibiscus flowers in a food processor or blender.



Mix hibiscus powder with water.



Beat the egg whites on low-medium speed until foamy. Add a pinch of salt and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks (if you want your meringues to hold it's shape).I wanted mine to be like marbled stones, so they were beaten until soft peaks form.


Add hibiscus paste to your egg whites mixture. Don't over mix (if you want that marble effect)



Spoon up the mixture to a baking tray, lined with a parchment paper.Bake for 2,5 hours.



Remove from the oven and let them cool down, they should peel easily away from the parchment.Serve with tea or coffee!

Have fun with different flavors!

Enjoy!!!

(We Welcome Your Comments and Suggestions)

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AVOCADO BANANA SPINACH SMOOTHIE

SMOOTHIE!!! Probably the best way to get everything you need in the morning. Smoothie is a healthy way eat fast! 

INGREDIENTS:

• banana
• avocado
• spinach
• yogurt
• oats

Peel, slice and freeze your bananas.

Put everything in a blender (don't forget about the bananas). Blend until smooth.

Pour into a glass and enjoy! (Flax seeds and sesame seeds are optional).

 Enjoy good food!!!

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FLOURLESS CHOCOLATE CAKE

SPECIALLY FOR CHOCOLATE LOVERS!!!Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten.

INGREDIENTS:

• 6 eggs
• dark chocolate 220g
• sugar 100g
• butter 85g
• confectioners' sugar, for dusting

Preheat the oven to 140°C/275°F. Butter the bottom and sides of a 
9-inch springform pan. Set aside. 

Separate an egg whites from the yolks. Beat the egg whites and sugar with a standing or handheld mixer until glossy stiff peaks form.

Melt the chocolate and a butter in a double-boiler.

Stir occasionally until melted.

Let cool slightly. Whisk in egg yolks.

Whisk 1/4 of the egg whites into the chocolate mixture.

 Then gently fold in remaining egg whites.

Pour a batter into the prepared pan, and smooth the top with a rubber spatula. Bake for 45 to 50 minutes. Cool completely, remove sides of pan. Dust with confectioners' sugar. Serve with ice cream or tea.

Enjoy!!!

(We Welcome Your Comments and Suggestions)

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