Gluten-Free Berry Meringue Dessert Video
This berry meringue dessert is so yummy and decadent! It will take a little bit of patience, but it is easy to make if you have the right ingredients and follow these simple steps.
If your house is gluten-free or if you have guests coming to dinner who are, then this is the best dessert to impress! It’s gluten-free and full of fruity flavor.
A few words of advice; make sure you use eggs that are room temperature, use only super-fine granulated sugar and that your bowl and whisk are completely dry.
Gluten-Free Berry Meringue Dessert Recipe
This gluten-free berry meringue dessert recipe is easy to make but does require you do it in stages…but the payoff is WOWZA!
Ingredients
Yield: 12 servings
meringue
- 4 egg whites, room temperature
- 1 tsp lemon juice
- 1/2 cup granulated sugar, super-fine
- 2 tsp cornstarch
- 1 tsp vanilla
fruit topping
- 2 Tbsp apricot preserves
- pinch salt
- 2 tsp lime juice
- 1 Tbsp water, cold
- 1 pint strawberries, fresh, diced
- 2 kiwi, fresh, peeled and diced
- 2 cups whipped cream, or chilled vanilla pudding, dairy or dairy-free
Instructions
- Set the oven to 225 degrees.
- Pour the egg whites in the bowl of your mixer and add the lime juice. Start slowly and increase speed as you beat the whites until they are fluffy or at a soft peak. The lime juice will help prevent over-beating, which will cause the meringue to collapse.
- When the whites are fluffy (not stiff) add the sugar 1 Tbsp at a time while you continue to beat on high speed. As soon as the whites start to become stiff and glossy, add the cornstarch and vanilla and continue to whip until you reach stiff glossy peaks. Be careful not to over-whisk. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If you’re using super sweet, ripe fruit, increase the cornstarch by 1 or 2 Tbsp.
- Next, spray a baking sheet with cooking spray. Using a 2¾" cookie or biscuit cutter as a guide, trace a circle on a piece of ½ sheet parchment paper. Turn the paper over and line a baking sheet with it. You don’t want your marker or pencil to get into the meringue. The spray you used earlier will keep the paper from sliding around while you pipe the meringue. Use these circles as a guide for the shape of the meringue. Use a pastry bag (or plastic resealable bag) and pipe the meringue onto the parchment paper. Follow the circle, making three passes on the outside edge to form a ‘bowl’ for your pudding and fruit to sit in after it bakes.
- Put the meringue into the oven. After 1 hour, shut the oven off. Leave the oven door shut and let the meringue cool completely for at least another hour or overnight.
- About 1 hour before you are ready to serve your dessert, place apricot preserves, salt, lime juice and water in a small-sized bowl and warm it in the microwave. Stir to combine. Chop up any large pieces of fruit in the preserves. Allow to cool completely then add diced fruit and stir to fully coat. Cover and let it macerate in the fridge for 20 minutes to 1 hour.
- When the meringue is completely cool, fill the cavity with the pudding or whipped cream (a plastic resealable bag or piping bag will make this step super easy) and top with the glazed fruit. Serve immediately.
Notes
Making this dessert for Valentine's Day or to surprise your honey? Make the meringues in the shape of a heart!
Calories: 87kcal, Carbohydrates: 16g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 1g, Cholesterol: 5mg, Sodium: 223mg, Potassium: 70mg, Fiber: 1g, Sugar: 13g
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