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… Continue reading “Mini Strawberry Meringue Tortes”