Crunchy meringues. Something magical happens while glossy peaks of meringue slowly dry out in the heat of the oven that makes the cookie give way with a crunch before dissolving into sweet nothingness on your tongue. This perfection eluded me for ages until some three or so weeks ago when I shared with you crispy crunchy meringues.
Since then, I’ve been asked about other possibilities that include making these with agave nectar instead of honey as well as flavourings and variants such as chocolate chip. (We’ll get to that soon; I’m working on it.)
For purposes of making meringue SCD, I found that it’s best to make Italian meringue in which a hot syrup is added to softly whipped egg whites and beaten till stiff. It’s choice for those who are following the Specific Carbohydrate Diet (SCD) or are avoiding refined sugar in general and use honey as a sweetener.
I’ve tried making meringue with honey in its natural state and have not had exactly satisfactory results with it as honey is a humectant, which means that it holds moisture. Honey is also heavier than whipped egg whites and it would make it difficult to sufficiently fold it in without fear of deflating the egg whites.
In my recipe, the meringue is made with a hot syrup using just honey and water and pouring that into soft peak egg whites, beating until stiff. Italian meringue is similar to candy making, specifically marshmallows, so it is more involved and needs precision. Despite being more involved, however, its execution is easy.
Not a recipe, but I had to address this immediately: someone posted a comment on this video of mine, saying that it was “freaking useless” since there was no text to explain the ingredients or methods used. I don’t know why there wasn’t any text. When I upload my videos to YouTube I always have annotations, but for some reason, the annotations on this one disappeared. I have heard crazy stories of strange things happening with people’s YouTube videos, but had never experienced anything remotely similar until now. I am checking my other YouTube videos and hope to amend this problem as soon as possible. So if you find any like that before I get to it/them to make the corrections, please do tell me, and I shall get to them as quickly as possible. Thank you for your patience!
Also, while we’re still here, about my Twitter…as you may know, I deleted my account. The reason behind this was that I didn’t want the Library of Congress archiving my tweets (yes, I know that my tweets would be archived by search engines such as Google anyway). I am feeling slightly remorseful about that decision…I liked Twitter and the connection it provided, though I just didn’t agree with Twitter’s move to give their entire archive to Library of Congress to perpetually archive. I feel that, in retrospect, my decision to delete my account was ill-made and that, now, I should get back on Twitter, even if it means I have to make my account protected so that I feel secure, despite knowing the cons of protected accounts. I have to think about it.
Thank you for your understanding and support, as always! Until next time,
Pancakes are one of those tricky fish when it comes to flipping, especially so when it comes to flipping the flourless variety. I was going to post something savoury today (click here for a sneak peek) but that will have to be tomorrow or later this week, since I’m taking charge to address the sometimes challenge of flipping flourless pancakes, focusing on banana pancakes, thanks to a comment that a reader left on the original post, asking for any tips on better flipping. I responded with my own comment, though I thought it would be best to expand and this is it.
I made a video and also took pictures for those who maybe can’t watch videos on YouTube (or any videos for that matter), depending where you are as you’re reading this or whatever you’re using to view this post doesn’t support it, etc., etc. Win-win for everyone! Plus, I include some additional detail and tips that are not in the video.