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Citrus Meringue - Gluten Free

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“A delicious dessert reminiscent of a pavlova. Chilling time not included in preparation time.”
READY IN:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

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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