Fat & Gluten Free Meringue Makes Desserts Tasty
Spectacular Light Desserts Without Excess Fat or Calories
Sep 7, 2009
Lemon meringue pie and baked Alaska are only two ways to use versatile egg whites in desserts. Very low in calories with no fat, egg whites are protein rich with some calcium. Fat and calories come only from the other ingredients used with them. A few simple guidelines for making meringues are rewarded with great flavor and guilt free munching.
Tips for Making Meringue
All utensils need to be clean and dry. Humidity affects meringues, so it is best to make them under dry conditions. Room temperature eggs will produce more volume. Any trace of egg yolk will cause the meringues to have less volume. Crispy meringues are baked at a low temperature, the oven is turned off, and the meringues are left in the oven a few hours or overnight. Store in airtight tins.
Gluten Free Chocolate Meringue Wafers
- 2 egg whites
- 1/2 cup cocoa mix (such as Ghirardelli double chocolate)
- 1/2 cup confectioner's sugar
- 1/4 cup finely chopped nuts
Beat the egg whites until stiff peaks form. Stir in the other ingredients. The batter will be about the consistency of brownie batter. These will spread as they bake, so drop teaspoons, about 6 per 12" x 17" greased or parchment lined baking sheet. Bake at 250 degrees for 20 minutes, turn oven off and leave til cool. These are great as a crunchy treat, or put ice cream between 2 wafers and freeze. If some break, crush them and sprinkle on ice cream. Yum.
Ice Cream Cakes
Ice cream cakes are very easy to make and are best done ahead to allow time to be solidly frozen. Make meringue circles to fit a cake pan from the recipe above or any meringue recipe. Bake a thin layer of cake or brownies in the pan and let cool. Add layers of meringue, ice cream, lemon curd, lemon whipped cream, and/or jam, one layer at a time, freezing between layers. Layer what you like, use your imagination.
Baked Alaska Made Easy
Baked Alaska is an easy to make and impressive dessert.
- For individual servings, top slices of pound cake with lemon curd and a layer of ice cream.
- Freeze until solid on a metal baking sheet.
- Beat 6 egg whites until soft peaks form. Gradually add 1 1/2 cups sugar and beat until thick and glossy. Beat in 1 tsp. vanilla.
- Spoon or pipe meringue over the frozen cake and ice cream. Freeze for 30 minutes to 1 day.
- Preheat oven to 500 degrees and bake about 5 minutes, until meringue is golden.
- Serve immediately.
An old classic, meringue is a great addition to dessert without the guilt. For a few easy precautions, meringues simplify dessert making. Frozen desserts are a make ahead answer to what's for dessert. A simple addition to desserts, try layering fruit, ice cream or frozen yogurt and crushed meringues for spectacular results with little effort. And who can resist dessert without a good cup of coffee?
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