View Full Version : Merangue Shells???
01-20-2009, 04:25 PM
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!
01-20-2009, 09:40 PM
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:
Good Luck and Enjoy! :)
01-20-2009, 11:22 PM
remember those metal rings people used to poach eggs? maybe putting in there while dehydrating (or some type of mold)
01-21-2009, 08:23 AM
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!
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