HAPPY NEW YEAR!!!
I hope you all have had a lovely few weeks enjoying the chaos of christmas and the end of year celebrations. I spent my holiday doing a whole lot of holidaying aka. reading, watching movies, eating good food and hanging out with our family.
it's been a pretty great two weeks but i'm ready to get the new year started!
i know it's all trendy these days not to make new years resolutions and all of your favourite bloggers are probably telling you to make non-resolutions or pick theme words. given that i'm already a pretty goal oriented perfectionist, i decided not to add anything to my list of things to do this year. instead i'm trying to take things away...i think it's working so far.
which is exactly why i am featuring a pretty delicious dessert instead of a salad recipe as my first post in 2016. fewer salads + more desserts. i think that will be my statement for 2016.
anyway. don't freak out. i haven't gone off the rails. this is still a real food dessert that was imagined when i discovered the joy of making meringues. seriously! meringues (who knew those things were pretty much just air??! and that they are actually SO easy to make?). eating those meringues made me crave the crispiness of a perfectly cooked french macaroon filled with an oooey-gooey centre. hmm - meringues are kind of like the outside of a macaroon, but i could make them a whole lot healthier. hence my new favourite dessert. a perfectly crisp clean eating meringue filled with a high-fat, real-food coconut cream centre.
2016 here i come.
cocoa + coffee meringue macaroons
For the meringue
- 2 egg whites from two large, organic eggs
- 3 tbsp of melted raw honey, cooled slightly to room temperature
- a pinch of salt
- 1 tbsp chopped 90% dark chocolate
- 1.5 tsp crushed coffee beans
1. Preheat the oven to 225 degrees F.
2. Beat the egg whites with a hand beater in a clean dry bowl until the mixture is white and forms stiff peaks.
3. Continue to beat the egg whites while adding the honey to the bowl 1 tbsp at a time until fully incorporated.
4. Beat in the salt.
5. Add the chocolate and coffee beans and stir to combine.
6. Drop the mixture in~1tbsp portions on a parchment lined baking sheet (you should end up with about 20 1 inch round meringues). Gently flatten/smooth out the surface of each one with the back of spoon.
7. Bake for 45 minutes**, then turn off the oven and leave them inside (without opening the door) for another hour until cooled.
**Note: This will result in slightly chewy meringues which are perfect for this recipe. If you prefer exceptionally dry meringues - bake for a few extra minutes before turning off the stove.
For the Cream
- 2 cups of shredded coconut
- 1/2 cup coconut oil, room temp
- 5 tbsp freshly brewed espresso, room temp
- 2 tbsp dark cocoa
- 2 tbsp raw honey, softened
- 2.5 tsp coconut flour
- 1//4 tsp sea salt
- 1/4 tsp vanilla powder
- 8 drops nunaturals cocoa extract (optional)
1. Lightly toast the shredded coconut on a pan or in the oven until fragrant and slightly brown (be careful not to over cook!).
2. Blend the coconut in a food processor or high speed blender until it turns into coconut butter (detailed directions).
3. Add the freshly made coconut butter to a bowl with 1/2 cup coconut oil, brewed espresso, cocoa, cocoa extract (if using) + honey. Use a electric hand beater to combine thoroughly.
4. Add the coconut flour, sea salt and vanilla powder. Beat again until combined. Set aside.
1. Now comes the fun part. Once the meringues have completely cooled, grab your bowl of cream and give it a good stir (it should be the consistency of buttercream frosting, without the butter.)
2. Spread a hefty portion of the cream onto a meringue, top with a second meringue to form a sandwich.
3. EAT. Oh - and repeat.