Meringue cups with peaches –
This naturally gluten-free recipe is very simple but definitely nice for a summer outdoor dinner.
As a fruit, I used peaches, one of my favorite, but of course, you can use any fruit you like, alone or in a mixture.
Meringue cups with peaches
Preparation time 30 minutes
Ingredients for 25-30 cups
4 very fresh (and cold) egg whites
200 g of vanilla sugar (*)
1 pinch of salt
peaches or other fresh fruit
(*) store the white sugar in a jar containing a vanilla bean
For the success of the meringue, the egg whites should be separated from the yolks with special concern, even a small amount of egg yolk will ruin the meringue. Moreover, at the time of making them, they must be cold of the refrigerator.
Beat the egg whites at low speed, with a pinch of salt. Gradually increase the speed until you have a white and dense foam.
Add the sugar, one tablespoon at a time, continuing to whisk. The end result is a very firm cream, which doesn’t fall off the spoon.
Using a syringe with a smooth nozzle, create the cups directly on the baking paper, keeping them well apart. Start from the base by making a little disc and then climb up with the walls.
Cook, in a preheated oven, at 120°C, with the door just opened, for about 1 and a half hours (the outside must become solid, but not colored). Only remove the cups when are cold.
At the center of each basket put a tablespoon of whipped cream and a few pieces of peach on top.
Make the cups just before serving, otherwise, the cream will soften the meringue around.
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