Friday, September 28, 2012

Carmagetton Crazy for Berries a #Gluten Free Dessert

Part One of the Mullholand Bridge was demolished last year and our local freeway closed for three days. Now on to Part Two this year the second half will be demolished so they can complete the bridge construction over the 405 freeway. We live about five minutes from the closed 405 freeway and were told over and over do not get on the freeway unless absolutely necessary. We have decided once again to hunker down for the weekend but on Saturday night we will entertain a couple old friends and one of our neighbors.  In honor of the road closure I designed this road of egg whites swirling round and round with berries and whipped cream plus the love of being homebound all weekend for cooking  and creating new deserts and recipes like this one.

Carmagetton Crazy for Berries a #Gluten Free Dessert Ingredients:
8 egg whites
1 ½ cups sugar
1 teaspoon Vanilla
1 teaspoon Almond Extract

2 Cups cleaned and Quartered Strawberries
2 Cup Blueberries
Whipping Cream
2 tablespoons powder sugar.

Cookie Sheets
Silpats or Parchment Paper

Preheat oven to 250

Seperate 8 eggs

Take eggs whites whip until stiff peaks form

Add Sugar, Almond Extract
and Vanilla

Whip until glossy and firm

Next place egg whites in Pastry bag

Make 16 circular swirls until filled in
Make 16 small heart shaped of Egg whites
Bake in oven for hour then turn off heat and leave in oven to dry.

When totally dry remove from silpat place on plate add whipp cream, berries more whip cream then heart


  1. I love meringues. I make them a lot. They're light and sweet and aren't filling after a big meal. They look great.

  2. Thanks Mrs. Mix it!

    I think Mom is smiling down on both of us.