Golden Meringue Glacee is made with components that can all be prepared ahead to assemble an impressive dessert for guests. The meringues are light, crispy, and pleasantly sweet; the ice cream is dairy-free; the fruit is colourful and delicious; and the whole thing is gluten-free!
Meringue-based desserts are a popular gluten-free option. I’ve shied away from them, though, because I’ve always thought they were loaded with sugar. Finally, I decided that I need to try making a low-sugar merengue dessert that would be great to serve special guests and also be gluten-free. I made my meringues with organic raw sugar and used much less of it than is in most recipes. The results were amazing! These meringues are plenty sweet enough!
This particular recipe was inspired by the gluten-free meringue glacee I enjoyed in a lovely French restaurant this summer. The meringue in the restaurant was very white, sweet, and hard. I’m not criticizing the French chef; I’m sure that’s how they are “supposed” to be. However, I dare say that I like these better! They have a golden glow, which in my mind says real food. They are less sweet. In fact, this recipe has one-fourth the amount of sugar of typical merengue recipes. I’ve never been a big sugar eater, and these taste plenty sweet to me. Lastly, these meringues are softer than the professionally-made French ones. You guessed it! I like that better, too!
I assembled my merengue glacee from pre-made meringues, vanilla dairy-free ice cream, the blueberry sauce from my Grilled Peach Split Recipe and fresh fruit to garnish.
When making meringue, make sure that your bowl and beaters are spotlessly clean. Any oil on them at all will hamper your success. For best results, have your egg whites at room temperature.
If you have any egg yolk at all in your whites, they won’t beat stiff. If you happen to accidentally get some yolk in with your whites, you can patiently scoop it out with a piece of (gluten-free) bread or egg shell, or just start over with fresh eggs and a clean bowl.
While you want to beat your egg whites until they are just about stiff, don’t overbeat them. Overbeating causes egg whites to become clumpy and to break down. Notice the texture of mine in the video below.
If you don’t have piping bags and tips, just use a ziplock bag with a hole cut in a corner.
Make sure that your oven temperature is accurate, because you’ll bake these meringues in a 250 F oven for 90 minutes. That’s a long time if your oven is too hot!
Store your baked, cooled meringues in an airtight container in the refrigerator. They’ll be fine there for a few days.
Dairy-Free Ice Cream
You can easily whip up the ice cream in a high-speed blender and make it in an ice cream maker. Naturally, you can store it in the freezer for up to a few weeks. There’s a video of dairy-free ice cream being made here. While the ingredients are different, the process is basically the same.
For this recipe, I used the same blueberry sauce that’s with my Grilled Peach Split recipe. You can see it made in the video there. It will also keep in the refrigerator for a few days.
Use any fresh fruit that you like for this recipe. Berries are perfect. I also used chunks of fresh pineapple. In fact, canned pineapple “tidbits” would work, too.
Assembling Golden Meringue Glacee
This meringue glacee will be best if assembled just before serving. Place the large merengue disks onto serving plates. Top each with a scoop of ice cream, a drizzle of blueberry sauce, and a little meringue topper. Sprinkle fruit around it all, and enjoy!
Watch it happen here:
This recipe serves 8. As with all recipes here, you can adjust for another number of servings in the little box following the list of ingredients.