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Old 05-06-2018, 10:18 AM   #1
susieqrn
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Meringue

Has anyone had success with making meringue that is crispy and dried out? I am making hazelnut meringue discs for a cake and I have tried two batches and they certainly did not crispy and did not dry out even after hours in the oven.
I was looking online and saw that Carolyn Ketchum and Sugar Free Mom had success with powdered erythritol (I used my sweetener mix) so I will try that next.
I am curious though – do you think Vita Fiber or PolyD would help with the texture?
I guess I’m going to be doing some experimenting!
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Old 05-06-2018, 01:57 PM   #2
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My experience has been that they are gummy when you use a sugar substitute.
Wish I could offer advice, but I've never gotten them to turn out right.
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Old 05-07-2018, 09:46 AM   #3
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I tried a lot years ago and they did not get crispy. Good luck
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Old 05-07-2018, 01:02 PM   #4
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I never was able to make one that was a good texture. The ones I made were solid but had a "styrofoam" texture to them that was unpleasant at best.

If you're successful please post the recipe in detail!
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Old 05-07-2018, 02:39 PM   #5
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Success! It was dry and crispy. I used the recipe from Keto Diet Blog.

20180506_173249.jpg

I made a Hazelnut Chocolate Espresso Torte. I will cut into it later this evening and take a pic of the inside.

[ATTACH]20180507_141706.jpg[/ATTACH]
Attached Images
File Type: jpg 20180507_141729.jpg (34.3 KB, 9 views)
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Old 05-07-2018, 04:02 PM   #6
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That's beautiful, Sue!

You KNOW we're gonna need the full recipe including what YOU did. AND a report on how it tasted!
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Old 05-07-2018, 04:18 PM   #7
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Thanks Char!
Once I've tasted it and made sure it turned out the way I anticipated, I'll post the recipe - step by step.
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Old 05-07-2018, 07:45 PM   #8
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Okay, I know it's rude to toot your own horn, but this cake is amazing!
You can't tell the difference from a high carb bakery torte. Even though I refrigerated it, the meringue had a nice crispy crunch to it (not hard, nice and light and almost airy). All Day's sponge is superb! It soaked up the hazelnut syrup very nicely, didn't fall apart and was dense, yet light. I love Swiss meringue buttercream and it was an excellent choice for this cake. Just the right notes of hazelnut and espresso with a hint of chocolate. Tastes wonderful

Here's the inside:
20180507_190837.jpg

I will post the recipe and macros tomorrow. I have to get laundry done before I go to bed
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Old 05-07-2018, 09:52 PM   #9
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As promised, here's the recipe:

Hazelnut Chocolate Espresso Meringue Torte

(Makes one 8-inch cake = 20 servings)

Ingredients
Meringue (adapted from Keto Diet Blog)
4 large egg whites
¼ tsp cream of tartar
Pinch of salt
½ cup powdered erythritol (try ⅓ and taste)
½ tsp vanilla

Sponge Cake (All Day I Dream About Food’s Victoria sponge, but make in two 8-inch cake pans and bake slightly longer)

Hazelnut syrup (I used SF Torani, but you can make your own SF hazelnut simple syrup, if desired)

Chocolate Ganache
1 cup heavy cream
1 cup SF chocolate chips
1 tsp vanilla

Espresso Swiss Meringue Buttercream (I think I got the original recipe from Sweetapolita)
6 large egg whites
1 cup xylitol
½ cup erythritol
3 sticks plus 6 tablespoons butter, slightly softened and cubed
1 tsp vanilla
2 tablespoons espresso powder mixed in 3 tablespoons boiling water, cooled
¼ tsp salt

Instructions
For the Meringue discs:
Trace 8-inch circles on parchment paper (use cake pan to get the right size). Lay parchment, pencil side down, on a baking sheet.
Preheat the oven to low, 275 °F. Place the egg whites into a large clean mixing bowl. I like to wipe mine out with lemon juice to remove all traces of oil.
Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar and salt.
Add the powdered erythritol, a tablespoon at a time, and vanilla extract.
Keep beating until they reach a stiff-peak and glossy stage.
Spoon the mixture inside the circles on the parchment and spread carefully with a spatula to the edges.
Bake at 275 °F for 15 minutes. Then, turn the temperature down to 210 °F and cook for another hour. After an hour, turn the oven off and keep the meringues in for another 1-2 hours. This will help the meringues dehydrate and get crispy.
When the oven cools down completely, remove the meringues and place in an airtight container. Store at room temperature until ready to be used in a recipe.

For the sponge cake:
Follow recipe on All Day I Dream About Food and let cool. Refrigerate for 1 hour to firm. Using a long serrated knife, cut each sponge in half horizontally to make a total of 4 layers.

For the chocolate ganache:
Place chocolate chips in a medium bowl. Heat the cream in the microwave or on the stove until hot, but not boiling. Pour the hot cream over the chocolate and let sit for a minute then whisk until combined. Place in fridge for 5 minutes. Remove from fridge and whisk vigorously to incorporate air then, using a hand mixer, beat for a minute. Place back in fridge and repeat process every 5 minutes until it whips up light and fluffy.

For the espresso Swiss meringue buttercream:
1. Add egg whites, xylitol, and erythritol to the bowl of your mixer and place over a pan of boiling water. Lightly whisk the mixture constantly (no need to whip yet) until the sweeteners are completely dissolved, about 7-10 minutes.

2. Remove from heat and move the bowl to your stand mixer (you can use also use a hand mixer). Using the whip attachment, whip the egg mixture on medium until a stiff peaked meringue is formed and the mixture is completely cool. Your mixing bowl should be completely cool to the touch before you go to the next step.

3. Switch out the mixer’s whisk attachment with the beater attachment, and start to beat on low speed. Slowly add the softened butter, one piece at a time, and wait until the current piece is completely incorporated before adding the next piece. At some point in the process, the buttercream may start to appear somewhat curdled, but it will eventually come back together, so please don’t fret and think that you have to start over. Just keep adding that butter!

4. Add the vanilla and salt and continue to beat until the mixture is smooth and creamy. Add the cooled espresso and beat an additional 10 seconds. Frost cakes immediately or store in the refrigerator to use at a later time. If you chill the buttercream, be sure to allow enough time for it to come to room temperature before you use it to frost anything.
Assembly:
Place one layer of sponge cake on an 8-inch cake board or serving plate. Place strips of waxed paper under the edges of the cake. Brush about 1 tablespoon hazelnut syrup over cake. Spread almost half the ganache (you want some left over for decoration) over the cake. Brush the cut part of the second layer with 1 tablespoon syrup. Flip over on top of the ganache. Spread some espresso buttercream on top, then place one meringue disc on top of that. Spread with additional buttercream. Repeat with two remaining sponge cakes, syrup, ganache, buttercream, and meringue. Spread buttercream on top of the meringue and on the sides of the torte, using a long offset spatula to smooth.
Melt a few chocolate chips in a small freezer bag in microwave. Cut a tiny hole in one corner and drizzle back and forth over cake.
Using a decorative tip and a pastry bag or freezer bag with a corner cut, pipe buttercream on top of cake. Use remaining ganache to pipe on top as well. Garnish with a sprinkle of chopped hazelnuts and SF chocolate covered espresso beans.

For the 6-inch one I made, with 16 servings, per slice:
Calories 426
Fat 37.46g
Total Carbs 34.92g
Fiber 2.24g
Sugar Alcohols 29.28g
Protein 7.14g
NET CARBS 3.41g
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Old 05-07-2018, 10:41 PM   #10
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Quote:
Originally Posted by susieqrn View Post
Okay, I know it's rude to toot your own horn, but this cake is amazing!
You can't tell the difference from a high carb bakery torte. Even though I refrigerated it, the meringue had a nice crispy crunch to it (not hard, nice and light and almost airy). All Day's sponge is superb! It soaked up the hazelnut syrup very nicely, didn't fall apart and was dense, yet light. I love Swiss meringue buttercream and it was an excellent choice for this cake. Just the right notes of hazelnut and espresso with a hint of chocolate. Tastes wonderful

Here's the inside:
Attachment 63788

I will post the recipe and macros tomorrow. I have to get laundry done before I go to bed
You toot that horn, girl - that cake is a thing of beauty. AND thanks for posting the recipe too!
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Old 05-08-2018, 07:39 AM   #11
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Thanks Char!

I totally forgot to add the 1/4 cup chopped hazelnuts I gently folded into the meringue before spooning onto the parchment. They are included in the macros though.
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Old 05-08-2018, 07:21 PM   #12
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That is so beautiful Sue. I'm going to try your recipe . A thing of beauty .
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Old 05-09-2018, 12:26 AM   #13
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Amen.
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Old 05-09-2018, 07:58 AM   #14
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Thank you guys!
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Old 05-10-2018, 08:39 AM   #15
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Sue you used the big Victoria Sponge recipe from Carolyn ? Right ? I found them both , the mini and the regular size .
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Old 05-10-2018, 10:59 AM   #16
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Yes, I actually used 2/3 of the large recipe because I only made a 6-inch cake. If you are making an 8 or 9-inch, use the whole recipe.
The recipe I posted is for an 8-inch cake.
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Old 05-12-2018, 01:29 PM   #17
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Thanks
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