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Gluten Free Chocolate and Vanilla Meringue Dessert

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Gluten Free Chocolate and Vanilla Meringue Dessert
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
486
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie486 kcal(23 %)
Protein7.64 g(8 %)
Fat13.9 g(12 %)
Carbohydrates83.83 g(56 %)
Sugar added67.07 g(268 %)
Roughage0.67 g(2 %)
Vitamin A64.24 mg(8,030 %)
Vitamin D0.24 μg(1 %)
Vitamin E0.28 mg(2 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.27 mg(25 %)
Niacin1.59 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate3.55 μg(1 %)
Pantothenic acid0.28 mg(5 %)
Biotin3.72 μg(8 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C5.31 mg(6 %)
Potassium248.48 mg(6 %)
Calcium28.48 mg(3 %)
Magnesium52.8 mg(18 %)
Iron2.87 mg(19 %)
Iodine29.8 μg(15 %)
Zinc0.72 mg(9 %)
Saturated fatty acids8.23 g
Cholesterol17.53 mg
Author of this recipe:

Ingredients

for
6
Ingredients
9
2 cups
superfine caster sugar
¼ cup
3 teaspoons
1 ½ teaspoons
1 ½ tablespoons
3 tablespoons
plain Dark chocolate (grated)
For the topping
cup
cream (48% fat)
½ cup
plain Chocolate (70% cocoa solids, chopped)
To decorate
1
starfruit (peeled and thinly sliced)

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 3 baking trays with non-stick baking paper.
2.
Whisk the egg whites with an electric whisk on high speed until stiff. Gradually whisk in the sugar in a thin stream and continue to whisk at low speed until all the sugar has been fully mixed in. Whisk in the cornflour, vinegar and vanilla.
3.
Using a large spoon, palette knife or piping bag, spoon 1/4 of the meringue mixture onto 1 baking tray, making a large round. Repeat with another 1/4 of the meringue to make another round of the same size.
4.
Place 1/4 of the remaining meringue in a piping bag and pipe small balls around the edge of 1 meringue round, as in the photo.
5.
Sift the cocoa powder into the remaining meringue and add the chocolate. Stir well to combine.
6.
Spoon into a piping bag and pipe small rounds in a circle on the other baking tray, the same size as the plain rounds, as in the photo.
7.
Place the baking trays in the oven and immediately reduce the oven temperature to 150°C (130° fan) 275°F gas 2. Bake for 1-1 1/2 hours until dry and firm. Cool completely in the switched off oven with the door slightly open.
8.
For the topping: put the cream in a small pan over a low heat and bring to a simmer. Remove from the heat, add chocolate and stir until smooth. Set aside for about 20 minutes to cool to room temperature.
9.
Carefully remove the paper and place the plain white round on a serving plate. Place the chocolate meringue circle on top. Place the remaining white meringue on top.
10.
Spoon the chocolate cream on top and decorate with starfruit slices. Leave to set.