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Caramel meringue

Author: Natalie (Caregiver)

 

INGREDIENTS:**
 ml Egg, white, beaten (HCP added*)
 ml Sainsbury's Double Cream (HCP added*)
 g Blueberries
 g Sukrin Gold: Sugar Substitute (HCP added*)

Directions:

You will also need a few drops of vanilla extract, ¼ teaspoon of cream of tartar, a tiny pinch of salt and some purple food colouring.
Instructions
Pre heat oven to 140c / fan 120c / gas 3.
Reserve the cream and blueberries.
Mix the cream of tartar and salt with the icing, then WHISK together with the egg white until stiff.
Place on non stick parchment on a baking tray in small nests, I made 5.
Cook for approximately 40 minutes until they have turned golden brown, turn off the oven and leave them there until absolutely cold – overnight is good if you can!
Whip the cream with some purple food colouring and divide between each nest, 12g for each one.
Make purple eggs with the blueberries cut them in half and divide equally.

Nutrition Information (for entire recipe):

Carbohydrate: 3.86
Calories: 296
Fat: 28.62
Protein: 5.37
Ratio: 3.1:1


Tags:

3:1 ratioSweet  


*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional

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