Citrus Meringue - Gluten Free |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 12 |
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A delicious dessert reminiscent of a pavlova. Chilling time not included in preparation time. Ingredients:
1/4 teaspoon salt |
9 eggs, separated (room temperature is best) |
2 cups powdered sugar, sifted |
1 teaspoon vanilla extract |
5/8 cup granulated sugar |
2 cups orange juice (fresh is best) |
1 orange, rind of, grated |
1/3 cup lemon juice (fresh is best) |
1/2 cup almonds, chopped |
1 tablespoon butter (no substitutions) |
whipped cream (to garnish) |
Directions:
1. Preheat oven to 300F and line two 8 cake pans with waxed paper.
2. Add salt to the egg whites and whip until they begin to form soft peaks.
3. Add sifted powdered sugar, 2 tablespoons at a time, beating constantly.
4. Add vanilla extract before the last addition of powdered sugar.
5. Pour meringue into prepared cake pans, spreading evenly.
6. Bake for about 45 minutes.
7. When baked, invert meringues onto cooling rack and gently remove waxed paper.
8. Beat egg yolks; add granulated sugar, beating well until well blended.
9. Add orange rind, orange juice and lemon juice and mix well.
10. Cook in a double boiler until the mixture thickens, stirring constantly.
11. Remove from heat and strain into a very cold bowl; chill.
12. Blanch and brown almonds in butter.
13. When ready to serve, stir the nuts into the chilled mixture.
14. Place one cooled meringue layer on a serving plate and pour custard over the top.
15. Top with the remaining meringue layer and garnish with whipped cream.
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