I created this paleo meringue recipe last year (and revamped the blog post with some updated pictures recently) after I found myself thinking about the perfect dairy-free and refined sugar-free topping for the endless pies and sweet casseroles and hot cocoa that I make every holiday season. That’s totally normal right? Please tell me I’m not the only one. Everyone else dreams about these things on the daily, right? Well, even if it’s normal, all of that day dreaming led me to this marshmallow/meringue/whipped cream hybrid, so I’d say it paid off.
I don’t want you to just imagine this paleo marshmallow meringue on top of your warm rich cup of hot chocolate, I want you to make that dream a reality. Truly. You need to make this. It’s paleo, SCD, dairy-free, refined sugar-free and is a lot easier to make than you’d think. Once made, you can store your paleo marshmallow meringue in the fridge, but I guarantee you it won’t last that long because you’ll eat all of it in a few days, I mean hours, I mean, yeah. I also have an SCD spin-off of a “sweet potato casserole” that uses butternut squash and this pillowy paleo meringue on top.
Ingredients
1/2 cup 1/2 honey
1/2 tsp 1/2 vanilla extract
1/2 tsp 1/2 lemon juice
3 3 egg whites
Directions
- Whisk all of the ingredients in a heat-safe bowl and move the bowl to a double boiler.
- Over the double boiler, keeping the heat low and the water at a simmer, heat the mixture until it reaches 160 degrees Fahrenheit/71 degrees Celsius, whisking occasionally.
- Once it reaches the designated temperature, remove it from the heat and with an electrical mixer, begin beating the mixture in a circular motion for about 12 minutes until stiff peaks form.
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