Monday, May 12, 2014

I need an award for this {magic meringue shizz}

No seriously, I don't know how people haven't thought of this before! (If you have thought of this already - WHY DIDN'T YOU TELL ME ABOUT IT??!!)

This recipe is pure genius. It's über simple and full of yummy flavor! Plus, it's low carb and nut free. And sugar free. And starch free. And gluten free. And dairy free. 

Pretty much the only things it isn't free of are seeds and eggs - because that's all that's in these babies!

Seriously. Two common, easy-to-find ingredients, 10 minutes of actual work, and you'll find yourself with several magical disks of meringue, just waiting for your yummy toppings!

These are great as crackers, just make them small and thin.

These are great for sliders, just plop the mixture out into an even number of medium-sized blobs.

These are great for sandwich rounds, just shape it into four thin circles.

I really love these as hamburger buns because the sesame flavor is so reminiscent of sesame seed buns - but if you are allergic to or can't stand tahini, I'm sure any creamy nut butter would do the trick just fine.

Also, if you're pressed for time, you can eat these straight from the oven - just note they will be slightly "wet" in the middle. They still do their job quite nicely though.

One more thing - I have to bake mine with my oven door propped open. My oven keeps all the moisture in for some reason and nothing ever dries out! This is great for pot roasts, not so great for crispy fries and dry meringues.

This recipe is easy to scale up as well, so make as few or as many as you need!

Magic Meringue Disks

  • 1 egg white
  • 1 tbsp tahini 
  1. Beat the egg white until stiff.
  2. Fold in the tahini until fully incorporated (note: the eggs will fall, this is normal, but don't go all crazy and start stirring the stuff, okay?).
  3. Spoon out onto a non-stick baking surface in the shape desired.
  4. Bake at 200°C (400°F) for 10-20 minutes, depending on size, until the bottoms are slightly browned and the tops are dry to the touch.
  5. Turn off the oven and allow to continue drying out for an additional 10-30 minutes.
  6. Use as you would any crackers or bread and enjoy!

P.S. - I tagged this recipe as Whole30 because the ingredients are Whole30 compliant. Now, some may argue that this is SWYPO. Some of the Whole30 rules for SWYPO-esque foods are kinda of blurry, and I think this is one of those foods that fall into the fuzzy gray area... Use your best judgement here and decide that is right for you.

P.S. 2 - I tagged this as sugar free, because it is, but... I found that if you add 1-2 tablespoons of your favorite sweetener to the egg whites before adding the tahini, you can turn this into a super quick, ultra light cookie. Just sayin'...

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