This week I’ve made a lovely chocolate dessert that’s going to be the talk of the party. Starting with this Mocha Meringue, then a Chocolate Whipped Cream Frosting that will top a flourless chocolate cake! It may be gluten-free, but it sure isn’t guilt free!
I didn’t set out to make a Gluten Free dessert. I have a belief that I should only call something gluten-free if I modify a dessert to make it gluten-free. I don’t think it counts if I use naturally gluten-free ingredients.
What is your opinion on that?
I see it all the time on things like popcorn, rice, and chocolate… To me, calling naturally gluten-free food “Gluten Free” is very trendy and stating the obvious. It’s only necessary when the original recipe is adapted to be gluten-free. The gluten ingredient, wheat, has been removed and replaced with an alternative. Gluten free bread. Gluten free graham crackers. Gluten free cookies. Not gluten-free popcorn or chocolate.
What do you think? Do you know when something this naturally gluten-free or do you need a label to tell you that it is? I’m curious if I am way off base here…
Meringues are naturally gluten-free because they are simply made from egg whites. This recipe has the addition of ground almonds like Macarons do. The crunch of the bark with the espresso and chocolate flavors were light and tasty.
Mr. Quart enjoyed some for dessert with his black coffee.
Mocha Meringue Bark
Light and Crispy, naturally gluten free, this Mocha Meringue Bark is sure to please at your next tea party.
- 1/2 cup Blanched Slivered Almonds
- 1 tablespoon + 1/4 cup sugar
- 4 egg whites
- pinch of salt
- 1 tablespoon Instant Espresso Powder
- 1/3 cup Mini chocolate Chips
- Preheat oven to 250 deg F.
- Line a jelly roll pan or large cookie sheet with parchment or a silicon mat.
- Place ¼ cup of almonds and 1 tablespoon of sugar into a food processor and pulse until a fine crumb forms. Roughly chop remaining ¼ of almonds and set aside.
- In a mixer with a whisk attachment, whip eggs and salt until soft peaks forms. Slowly add in sugar and coffee. Continue whipping until stiff peaks form. Fold in almond meal.
- Transfer to the cookie sheet and spread out with an offset spatula. Sprinkle with almonds and mini chocolate chips.
- Bake for 1 hour, turn oven off and leave in the oven for another hour.
- Break into large pieces and serve.