4 egg whites
1 tsp. cream of tartar
pinch of salt
4 tsp. cream de cacao
Preheat oven to 250 F. Place egg whites, cream of tartar in a bowl. Beat together until frothy. Gradually add creme de cacao. Continue beating until whites are stiff, glossy and stand in peaks. Grease a pie plate. Pour meringue into pie plate and form a crust with back of spoon. Bake for 1 hour.
Note: Eggs will beat better at room temperature, but separate better when cold. Separate them when cold, then let stand until they reach room temperature. Do not use a plastic bow. Have a glass or metal bowl chilled along with the beaters. Use electric hand mixer . Total carbs is 7.4; servings 8
*Dr. Atkins New Diet Cookbook* 1994
1 tsp. cream of tartar
pinch of salt
4 tsp. cream de cacao
Preheat oven to 250 F. Place egg whites, cream of tartar in a bowl. Beat together until frothy. Gradually add creme de cacao. Continue beating until whites are stiff, glossy and stand in peaks. Grease a pie plate. Pour meringue into pie plate and form a crust with back of spoon. Bake for 1 hour.
Note: Eggs will beat better at room temperature, but separate better when cold. Separate them when cold, then let stand until they reach room temperature. Do not use a plastic bow. Have a glass or metal bowl chilled along with the beaters. Use electric hand mixer . Total carbs is 7.4; servings 8
*Dr. Atkins New Diet Cookbook* 1994
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