Cashew butter meringues - Gluten Free - Recipe

Cashew Butter Meringues

Gluten Free

I love meringues and these have the addition of cashew butter to add extra chewy yumminess! They are a very impressive dinner party dessert that can be made the day before. You can use other nut butters as well.

Cashew Butter Meringues

4 egg whites at room temperature

1 cup caster sugar

1 Tablespoon cornflour

1 Tablespoon lemon juice

½ cup cashew nut butter (or another type of nut butter)

Topping

¾ cup thick plain yoghurt

Fruit and or berries to decorate

Preheat the oven to 100 degrees C

Whisk the egg whites to soft peaks then gradually add the sugar a tablespoon at a time. Beat until thick and glossy and the sugar is dissolved. Undissolved sugar will cause the meringue to weep.

Using a large metal spoon, fold in the cornflour, lemon juice and the nutmeg. Spoon 8 x 8 cm circles or meringue, about 3 cm apart, onto a lined baking tray. Stir the butter until it is very smooth then dot teaspoons of it over each meringue. Using a skewer, gently draw the nut butter through the meringue to give a lightly marbled effect. Don’t spend too much time doing this. 

Bake for 1 hour or until the meringues will lift off the paper easily, then turn off the heat and leave the meringues in the oven to cool.

Decorate with yoghurt and fruit.