Meringue Gluten Free

I make Boccone Dolce every Easter. It is an all time favorite dating back to my childhood. As the base for the cake you make 3 layers of meringue and top with chocolate, fresh lightly sweetened whipped cream and lots of tasty strawberries.  I decided to post this recipe in two steps just in case you have another use for the meringue. If you have never had Boccone Dolce now is the time. I defiantly place it on the foods to try before you die!

I also love meringue sandwiched between chocolate cake with a nice dark chocolate frosting! It is simply divine!

Place parchment paper over 2 flat cookie sheets. Trace 3 (8"-9") circles on the parchment paper using a pencil. Leave at least 1" between circles. Flip the parchment over so the pencil marks don't touch the meringue.

Whisk 3/4 cups egg whites at room temperature using a whisk attachment with 2 teaspoons vanilla over medium high speed until soft peaks form.

Slowly add 1 1/2 cups Sugar  a tablespoon at a time while mixing on medium-high. Until stiff peaks form.

The meringue will look like this when the whisk attachment is lifted out of the meringue. See how the meringue stands straight up. Hence stiff peak.

Use a piping bag fitted with a large round tip to fill in the circle on the parchment paper. Pipe mixture 1 1/2" - 2" thick. Alternately you can divide the meringue evenly between the 3 circles and spread to the edge of the circle until even. I have used both ways but the piping bag is a bit easier to use. If you are looking for easy clean up use a disposable piping bag or a Ziploc fitted with a large round  tip. ( I use a  Ziploc bag).

If you used a piping tip spread the mixture to smooth the line out over top.

Bake meringue in a preheated 225 degree oven and bake for 2 hours and 15 minutes. Turn the oven off and allow the meringue to sit in the oven over night to ensure a nice crisp meringue. 

Meringue Gluten Free

Recipe by Serena Bakes Simply From Scratch

Gluten Free Meringue Recipe with step by step instructions and photos.

Prep time: PT20M
Cook time: PT2H15M
Total time: PT2H35M
Yield: 3 Meringue Layers
Ingredients

• 3/4 cup Egg Whites, Room Temperature (About 6 Large Whites)
• 2 teaspoons Vanilla
• 1 1/2 cups Sugar

Cooking Directions

1. Preheat oven to 225 degrees. Place parchment paper over 2 flat cookie sheets. Trace 3 circles on the parchment paper using a pencil and a 8"-9" cake pan. Leave at least 1" between circles. Flip parchment paper over so the pencil marks are visible but won't touch the food.
2. Beat egg whites and vanilla on medium-high speed with a whisk attachment until soft peaks form. (Soft peaks are when the whisk attachment is dipped into the egg whites and pulled straight up, the tip of the egg whites will fall over.)
3. Slowly add sugar a tablespoon at a time while mixing on medium-high speed until all sugar has been added and stiff peaks form. (Stiff peaks are when the whisk attachment is dipped into the egg white mixture and pulled straight up the egg white mixture will form a peak that stands straight up like a mountain.)
4. Use a large piping tip and fill in the circles on the cookie sheet, 1 1/2"-2" thick. Use a knife or a off set spatula to smooth out the piping lines and create a smooth top. Alternatively you can divide the meringue evenly between the 3 circles and use a flat knife or off set spatula to fill in the circles to the edge.
5. Bake for 2 hours 15 minutes. Turn off oven and allow to sit overnight to ensure a crisp meringue.