Chef Alain's Weekly Recap

Chef Alain’s Weekly Recap – Week 14

September 20, 2014

Chef Alain’s Weekly Recap – Week 14

GMO 101 Book

To thank you for you continuous support, I would like to offer a very special deal on my newest book, GMO 101, to all my friends and followers. Only $0.99 for two hours this coming Tuesday from noon to 2 pm, Texas time. If you are curious to know more about the effects of GMOs on your health and that of you family, grab my offer while you can.

You may wonder, “Why for only two hours?” To be honest with you, I am trying to reach an Amazon high ranking and would appreciate your help in this matter. It’s a win-win for you and for me. Thanks again :-)

IN ONLY THREE DAYS: $0.99 SPECIAL EBOOK SALE. GMO 101. A Practical Guide by Alain Braux. Tue Sept 23, noon to 2 pm only, Texas time. http://amzn.to/1sC4Nmi

Low Carb Paleo Show with Chef Alain and Mark Moxom

No show to post this week but we had a very informative interview this week with Ann Fonfa, a 22 years breast cancer survivor and the President of the Annie Appleseed Project. It’s in the can. Coming soon to the Low Carb Paleo Show.

Chef Alain Posted Articles

CNN iReports: What Is GMO? What you should know about Genetically Modified Organisms

See and “Like” my new postings on Facebook, Chef Alain Braux

Chef Alain’s Weekly Recipe

Macarons Meringues à la Noix de Coco. Coconut Macaroon Meringues

These wonderfully chewy coconut macaroons taste ever better when dipped in melted chocolate.

Yield: About 2 dozen 1 oz cookies

Oven Temp: 300F

This recipe is: GFCF

INGREDIENTS

4 oz Egg whites, room temperature

1 pinch Sea salt

½ tsp Cream of tartar

4 oz Granulated sugar

8 oz Shredded coconut

4 oz Powdered sugar

PROCEDURE

1. Preheat your oven to 300F.

2. Weigh the egg whites with the cream of tartar and salt in your mixer’s bowl. Start whipping at medium speed with the whisk attachment until half-whipped.

3. When the meringue slides off the edge of the bowl, increase speed to high and add the sugar in a rainfall manner until it is all absorbed. Whip to firm peaks (when you take a little bit of meringue off the bowl, it stands up).

3. Stop the mixer. Take the whisk away. Weigh the coconut and powdered sugar in a separate bowl, then fold in with a rubber spatula.

4. Drop 1 oz cookies with a teaspoon onto pans lined with baking paper.

5. Bake for about 30 minutes at 300F. When you squeeze one with your fingers, it should still be moist at the center. Let cool.

6. Melt 70% dark chocolate on top of a water bath (bain marie) and dip halfway. Place on a sheet pan covered with wax paper. Refrigerate. Eat whenever you need a GFCF treat.

This recipe comes from my book, Living Gluten and Dairy-Free with French Gourmet Food.

Comments?

I you have any comments or wish to be added to my email list, contact me at alainbraux@gmail.com

Until next week, I wish you a great week.

A Votre Sante – To Your Health

Chef Alain Braux

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Chef Alain’s Weekly Recap – Week 14

Chef Alain’s Weekly Recap – Week 14

Macarons Meringues à la Noix de Coco. Coconut Macaroon Meringues

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