MINI LEMON-MERINGUE TARTS | ITALIAN MERINGUE Makes 20-24. 3 egg whites, 150g caster sugar, 100ml water. Put egg whites in mixer bowl. Boil sugar & water to 115c with candy thermometer. Start whisking eggs. When syrup at 121C, remove, let bubbles settle, slowly pour down side of mixer bowl into eggs – don’t touch whisk. Keep whisking until cool to touch and meringue smooth & glossy. Pipe onto lemon curd tarts. Use kitchen blowtorch to lightly scorch.
Lettuce & Feta - Nothing Betta - Grilled Romaine Hearts, Red Onion, and Feta Grilled Cheese
Slow Cooker Healthy Spaghetti and Meatballs - the whole family will love this one. Use phase-appropriate pasta, sprouted-grain breadcrumbs and skip the sugar and Parm for Phase 3 (use 1/2 cup cooked pasta per serving) or Phase 1 (no oil, use 1 cup cooked pasta per serving).