egg whites Archives - Perry's Plate

Chocolate Covered Strawberries with Toasted Marshmallow Fluff

Natalie Perry — Thu, 06 May 2021 13:31:00 +0000

Does anyone remember these? I posted them YEARS ago and called these "Tortured Strawberries"

It's a chocolate covered strawberry dipped in marshmallow fluff AND THEN TOASTED WITH A TORCH.

Yes, for real. And, yes, it's as good as it sounds.

PSSST: There's a way to make these low-carb and keto-friendly!

Mothers Day is a more appropriate time to use strawberries in desserts than Valentine's Day. I mean, look at how red and gorgeous these berries are!

Have you ever made chocolate covered strawberries? They're easier than they seem. As far as easy desserts go, they're high on the impressive meter and low on effort. The best kind, really.

Tips for making chocolate covered strawberries

Melt the chocolate gradually. It burns easily, so do 20-second intervals in the microwave (the easiest way) or set up a double-boiler situation with a bowl that nestles inside of a pot of simmering water (not the easiest way).
Speaking of water, DON'T GET WATER IN THE CHOCOLATE. It'll make the chocolate seize up and get stiff and weird. If this happens, you can add a teaspoon of coconut oil and pop it in the microwave for 15 seconds and it should get smooth again.
Make sure your strawberries are completely dry before you dip them. It also helps if they're room temperature so the warm chocolate doesn't make them sweat.
Put a sheet of parchment or wax paper on a sheet pan to make the strawberries easier to move around while they're sticky.

Can I make chocolate covered strawberries ahead of time?

Yes! Chocolate covered strawberries keep for about 4-5 days covered and chilled.

Can I make the marshmallow fluff ahead of time?

If you use a low-carb sweetener, then nope. You'll want to use that immediately because it doesn't last long. Swerve sweetener tends to do better in this fluff than Lakanto monkfruit sweetener, too.

If you use regular cane sugar you can make it a couple of hours ahead and keep it chilled, but honestly, it's best if you whip it up immediately before you plan to use it.

This marshmallow fluff takes less than 10 minutes! See how it holds its peaks when you lift the beaters? That's what you're going for.

If you whip it too long it'll start to break down -- using monkfruit sweetener is less forgiving than cane sugar.

Once the chocolate has set up on the strawberries, you can take them for a ride in this fluff!

If your marshmallow fluff is still warm, you may end up with some chocolate streaks in the bowl, but is chocolate-streaked marshmallow fluff a bad thing?

Probably not.

And then torch them!

My old torch was on its last leg, so I just ordered this Kitchen Torch from Amazon. They sell butane refills, too, so you might want to grab both if you need them.

If you don't have a torch you can stick them on a skewer and toast them over a gas burner or campfire, but be warned -- the chocolate melts really easily and you might lose the chocolate AND the marshmallow fluff if you aren't careful.

We like to make these when we have company over and everyone gets a kick out of torching their own strawberries!

You can also use your torch to make some Instant Pot Crustless Pumpkin Pie Cups with Toasted Marshmallow Fluff!

(I love toasted marshmallow fluff if you can't tell.)

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chocolate Covered Strawberries with Toasted Marshmallow Fluff

Yield: 1 pound of strawberries

Prep Time: 20 minutes

Total Time: 20 minutes

aka Chocolate Covered (or not) Strawberries in Bruleed Marshmallow Crème

Ingredients

For the strawberries:

1 pound strawberries, rinsed and dried
6 ounces dark chocolate chips or a bar cut into small chunks
1 teaspoon coconut oil

For the marshmallow fluff:

2 egg whites
½ cup granulated sweetener (see note)
Pinch cream of tartar
½ teaspoon vanilla extract
Pinch salt

Special equipment:

Kitchen Torch

Instructions

Make sure the strawberries are completely dry and preferably at room temperature.
Put the chocolate and coconut oil into a small bowl and microwave in 20-second intervals, stirring after each one, until the chocolate is completely melted and smooth.
Lay a piece of wax or parchment paper on a sheet pan. Dip the strawberries, shaking off the excess chocolate and lay them on the paper. Place the pan in the freezer for about 5-10 minutes until the chocolate is set.
When you're ready to dip them in marshmallow fluff, set up a double-boiler situation with a heat-safe bowl that nestles inside a medium saucepan. Put about an inch of water in the saucepan. Bring the water to a low boil.
Combine egg whites and sweetener in the heat-safe bowl. Place the bowl on top of the saucepan. Stir constantly with a spatula or a whisk until the whites are very warm to the touch and the sweetener has dissolved.
Turn off the heat and transfer the bowl to your countertop. Whisk in the cream of tartar, salt, and vanilla. Beat the whites with an electric mixer until stiff peaks form, about 2-5 minutes, depending on the sweetener you use (see note). Marshmallow fluff is ready when it's smooth and holds stiff peaks. Don't overbeat.
Dip and swirl each strawberry into the marshmallow fluff. Using a blowtorch (or gas burner, if you are using skewers), brown crème as desired. Place on serving plate or directly into your mouth. :)

Notes

Nat's Notes:

You can use a low-carb sweetener (like Swerve or Lakanto, but Swerve works better than Lakanto) if you like. It takes longer to dissolve into the egg whites, it whips up faster, but the fluff doesn't last as long as regular sweetener -- it changes texture pretty quickly, so use it immediately. Liquid sweeteners don't work as well here.
Also, you'll need ½ cup of sweetener. If you cut back on the sweetener it'll affect the texture of the marshmallow fluff.
Stevia-sweetened chocolate like Lily's works really well in this recipe, if you're trying to reduce the sugar content.
This would also be good with apple or pear slices.

Paleo Strawberry Souffles (4 Ingredients!)

Natalie Perry — Thu, 08 Aug 2013 14:00:40 +0000

These tasty cloud-like strawberry soufflés are only FOUR ingredients! They're paleo friendly and easily made keto/low-carb, too.

**This recipe was updated and rewritten on 2/10/21 for more clarity & consistency.**

I think we've been conditioned as a culture to fear souffle baking.

How many cartoons did you watch as a kid where it showed a front door slamming and immediately cut over to the kitchen where it shows a souffle falling in the oven?

They're really not that temperamental. Feel free to slam a door or two while you make these.

If you're comfortable working with egg whites, then these are a cinch and they only take about 30-40 minutes from start to finish.

These were inspired by a recipe from an Austrian dessert cookbook I used to have. The recipe intrigued me, but it needed an overhaul because it was REALLY poorly written.

Like, lots of important steps missing. And no indication of the size or number of ramekins. Yikes, man.

So, I cleaned it up for you.

Oh, did I mention this recipe only has four ingredients?!

Only 4 ingredients!

Yep. Truth.

Strawberries (fresh or frozen)
Lemon juice
Egg whites
Honey or whatever liquid or granulated sweetener you prefer

How to make Paleo Strawberry Souffles

First, buzz up your strawberries -- either in a blender or a food processor.

Then, strain the seeds out. I strain them right into the bowl of my stand mixer with a fine-mesh metal strainer.

After adding the lemon juice and part of the egg whites and sweetener, it gets whipped like crazy.

The first time I made these I was surprised that you could add that many ingredients to egg whites and still have them fluff up that nicely.

Egg whites can be temperamental. Like teenage girls.

You end up with this bowl of fluffy, pink heaven. Seriously, stick your finger in that strawberry fluff.

See that bowl on the bottom with the white stuff?

That's the other part of the egg and sweetener. That will get whipped up as well and make more of a meringue-type of thing.

Strawberry clouds, yo.

Aren't those swirls so pretty??

Pile that strawberry fluff into 6 ramekins. Pile them high.

They puff up, but they puff STRAIGHT up.

There will be a little bubbling around the edges, but very little will ooze out of the ramekins, if anything.

I have these 6-ounce ramekins on Amazon and I use them a lot. You could use 8-ounce ounce ones, if that's what you have.

Is it normal for soufflés to fall?

Yes, a little.

A couple minutes after they come out of the oven, they'll start to fall.

Don't worry, it's normal.

You can eat them as soon as they're cool enough not to burn your face off.

When they finish falling they'll be slightly lower than the edge of the ramekin.

If they fall all the way down to the bottom of the ramekin, then something is off. Maybe overbeaten egg whites or too much puree?

Can you eat strawberry soufflés cold?

Yep! You can refrigerate these strawberry soufflés and eat them chilled.

(We actually liked them better chilled!)

My daughter likes hers frozen!

If you want, you can throw a little whipped cream on top. I've see sprayable coconut and almond milk whipped cream at Trader Joe's and other grocery stores.

I love that there are dairy-free options now!

(Although the real thing is pretty fantastic.)

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Paleo Strawberry Souffles

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

8 ounces strawberries (thawed, if frozen)
2 teaspoons lemon juice
3 Tablespoons honey, divided
3 egg whites, divided
6 6-ounce ramekins (8-ounce ramekins are fine, too)

Instructions

Preheat your oven to 350 degrees F.
Place a fine-mesh strainer over a large mixing bowl or the bowl of a stand mixer.
Blend the strawberries in a blender or a food processor. Pour the puree into the strainer to remove the seeds and use a rubber spatula to press the puree through the holes, getting as much puree out as you can. Discard the seeds and thick pulp.
To the strawberry puree, add the lemon juice, 2 tablespoons of the honey, and 1 egg white. Whip for about 5 minutes or until the mixture is very fluffy and has reached soft peak phase. (If you remove a beater, the mixture should stand up on its own with the "peak" of the mixture flopping over a little.)
In a separate, medium sized bowl, whip the remaining 2 egg whites with a hand mixer until it gets bubbly, then drizzle in the remaining tablespoon of honey. Continue to beat the egg whites until they reach soft peak as well. (See note)
Gently fold the white egg white mixture into the pink mixture. Don't overstir or you'll lose volume.
Place the ramekins on a baking sheet. (DO NOT GREASE THEM.) Divide the fluffy strawberry mixture among the ramekins. They'll be very full.
Bake them on a rack in the center of the oven for 15-16 minutes. Or until the top of each souffle is stiff and has golden brown spots -- like a toasted marshmallow.
Remove from the oven and serve as soon as they've cooled off enough to eat. Serve as is or top with a little whipped cream.

Notes

Nat's Notes:

If you have a stand mixer, you can whip both mixtures at the same time! Get the first mixture started in your stand mixer and then use a hand-held mixer to whip the other mixture. They should be done close to the same time.
Feel free to use a different sweetener if you like. Maple syrup, monkfruit sweetener, or regular sugar all work well here. Avoid using a super concentrated sweetener like Stevia drops or it'll affect the texture of the souffles.
These soufflés will fall quite a bit after they've been removed from the oven. They're also good frigerated. (My daughter even likes them frozen. Haha.)

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Set of 8 PCS 6 oz Round Porcelain Oven Safe Ramekin Dessert Souffle Baking Dish(3.5 INCHES) (WHITE)

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Paleo Strawberry Souffles (4 Ingredients!) appeared first on Perry's Plate.