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Mocha Meringue Bark

Love candy bark, but think it’s too sweet?? Try some Mocha Meringue Bark instead. It’s light and airy like a meringue but baked flat like a bark treat.

Love candy bark, but think it's too sweet?? Try some Mocha Meringue Bark instead. It's light and airy like a meringue but baked flat like a bark treat.

Love candy bark, but think it's too sweet?? Try some Mocha Meringue Bark instead. It's light and airy like a meringue but baked flat like a bark treat.

Mocha Meringue Bark

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 Chocolate Flourless Cake! It may be all naturally 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?

Love candy bark, but think it's too sweet?? Try some Mocha Meringue Bark instead. It's light and airy like a meringue but baked flat like a bark treat.

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. Love candy bark, but think it's too sweet?? Try some Mocha Meringue Bark instead. It's light and airy like a meringue but baked flat like a bark treat.

Not sure what to do with those leftover egg yolks? Why not make a stovetop pudding like grandma used to make, a custard sauce, or some thick and creamy vanilla ice cream?

This recipe is part one of a three part series including Chocolate Whipped Cream Frosting and Chocolate Flourless Cake.
All three recipes are Naturally Gluten Free. Enjoy a Chocolate Fourless Cake with Chocolate Whipped Cream and Mocha Meringue Bark.

Mocha Meringue Bark

Light and Crispy, naturally gluten free, this Mocha Meringue Bark is sure to please at your next tea party.

Preparation 20 mins
Cook Time 1 hour
Total Time 1:20

Ingredients

  • 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

Instructions

  1. Preheat oven to 250 deg F.
  2. Line a jelly roll pan or large cookie sheet with parchment or a silicon mat.
  3. 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.
  4. 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.
  5. Transfer to the cookie sheet and spread out with an offset spatula. Sprinkle with almonds and mini chocolate chips.
  6. Bake for 1 hour, turn oven off and leave in the oven for another hour.
  7. Break into large pieces and serve.

by

Recipe Notes

If your meringue gets soft and loses its crunch, simply place it back into a 200 degree oven for 20 minutes. turn off the heat and leave it in the oven to continue to dry out for another 20 minutes.

Gotta Sweet Tooth? Share your recipe with me on Instagram using the hashtag #PintSizedBaker so I can see what you've been craving!

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themondaybox

Wednesday 15th of May 2013

I can imagine the delicious crunch! The bark looks great as decoration on your flourless cake. I bet everyone at the party was awed. I know I am.

Em

Monday 13th of May 2013

You'd be amazed how many things are out there that have gluten added to them, that you would expect to be gluten free. I like the labels just so I can be absolutely sure I can serve something to someone who cannot eat gluten, as I don't regularly cook gluten-free. Of course, that's more for packaged foods than made from scratch.

Karyn Granrud

Monday 13th of May 2013

I know that they ADD gluten to a lot of processed foods. I think it's crazy!! I like the label "Naturally Gluten-Free". That's honest and not a gimmick. I think it's shameful on the companies to add it to a naturally gluten-free food. When baking from scratch you control the ingredients and keep all of the "unknowns" out.