Mini Strawberry Meringue Tortes

Making bite size desserts is one way to keep the calories in check. And there is nothing better than strawberry preserves and meringue atop an almond crust.

I used my almond flour base for the crust, simple and easy to make. Then I made a delicious strawberry preserves using maple syrup rather than refined sugar. The meringue is also sweetened with maple syrup.

What I’m learning using almond flour as a base for many of my bakes (Lemon Bars) and others…  I have found that they are much softer than the flour counterpart. As they sit they become even softer, so I”m experimenting a bit with firming up the crusts so they last longer. Keeping the almond flour crusted creations in the refrigerator helps tremendously in slowing the softening process. But what I have come to learn is that making something so delicious in our house would only last a day anyhow!

Below is the Mini Strawberry Meringue Tortes. Enjoy the bake!

Mini Strawberry Meringue Tortes Recipe

2 1/2 cups almond flour

1/2 cup solid coconut oil – refridgerated

1 tsp pink Himilayan Salt

2 quarts of fresh strawberries

1/2 cup pure maple syrup

1/8 cup of water

2 tbs cornstarch

8 egg whites

1 tsp cream of tartar

1/4 cup of maple syrup

In a large bowl, combine the almond flour and the cold coconut oil along with the salt. Using a chilled fork, combine the ingredients until it becomes a nice crumb. Press the dough mixture into your torte tins and pre-bake for about 10 minutes. I sprayed my mini tins with non-fat cooking spray.

In the meantime, make your strawberry preserves by placing two quarts of washed and de-stemmed strawberries into a food processor. Pulse multiple times to breakdown the strawberries. Not too much, but enough to cook down.

Place strawberries, maple syrup and water into a sauce pan, bring to a boil and stir continuously. Add cornstarch and finish boiling for about 2 minutes until thickened. Remove and let cool.

Place your strawberry preserves in the baked miniature cups. Then make the meringue.

In a mixer bowl, using the whisk attachment, whisk the egg whites and cream of tartar until firm and fluffy. Slowly add the maple syrup to the egg whites and beat for just about 1 minute. Then carefully spoon out the meringue onto the strawberry preserves covering completely.

Broil the mini desserts under a broiler…watch carefully as to not burn the tops. I placed my rack about 5-8 inches from the broiler.

Enjoy the bake!



Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.