Merangue Shells???

[MiahTay]

Ok, I'm going to take a stab at creating raw merangue shells to fill with raw goodness and top with fruit. I'm thinking a whipped nut cream of some sort then dehydrated but I don't know how I'll get it to hold up and not just flatten out. Anybody have any thoughts? Thanks!

Blessings,
Heather

[smiley]

I would suggest using irish moss. It will create a fluffy texture like meringue. You might experiment and see what happens if you dehydrate it.

Here's some information about it:

http://lib.store.yahoo.net/lib/yhst-...girishmoss.pdf

Good Luck and Enjoy! :)

[lsadeseyens]

remember those metal rings people used to poach eggs? maybe putting in there while dehydrating (or some type of mold)

[MiahTay]

Thank you BOTH ... fabulous ideas. And I've never used Irish Moss so I wouldn't have thought of that myself but I will order some today. And the molds are an excellent idea!

Thanks again, I'll post after I get the irish moss and give it a try!

Blessings,
Heather