Name: Peach and Almond Alaska with Toasted Meringue Recipe
Prep time: 26 min
Total time: 26 min
Yield: 4
Cuisine: Dessert
Ingredients: 80 g flaked almonds; 1 x 410 g tin of peach halves in juice; 4 large scoops vanilla ice cream; 2 large eggs; 100 g sugar

If you are looking for a delicious, gluten-free dessert, you will love this Peach and Almond Alaska with Toasted Meringue Recipe.

Peach and Almond Alaska with Toasted Meringue Recipe

Ingredients:

1 cup flaked almonds (80 g)

16 oz can peach halves in juice (1 x 410 g tin)

4 large scoops vanilla ice cream

2 large eggs

1/2 cup sugar (100 g)

Directions:

Preheat the grill to high.

Toast the almonds on a tray as it heats up. Be sure to keep a close eye on them and remove them as soon as they are lightly golden.

Slice up the peaches and divide between four ovenproof bowls, along with their juice. Sit a nice round scoop of ice cream on top of each and place in the freezer.

Separate the eggs. Put the whites into the bowl of a free-standing mixer. (Save the yolks for another recipe.) Add a pinch of sea salt and whisk until the mixture forms stiff peaks. (You can also use a hand mixer.)

With the mixer still running, gradually add the sugar until combined. Spoon into a piping bag (I like the star-shaped nozzle) or a large sandwich bag that you can snip the corner off of.

Remove the bowls from the freezer and scatter the toasted almonds over the peaches and ice cream.

Pipe the meringue over the ice cream as delicately or roughly as you like.

Now – I work two at a time to retain maximum control – pop the bowls under the grill for just 2 minutes, or until golden.

Remove carefully and serve right away.

Yield: 4

Peach and Almond Alaska with Toasted Meringue Recipe

A delightful, gluten-free treat.

Prep Time 26 minutes

Total Time 26 minutes

Ingredients

80 g flaked almonds
1 x 410 g tin of peach halves in juice
4 large scoops vanilla ice cream
2 large eggs
100 g sugar

Instructions

Preheat the grill to high.

Toast the almonds on a tray as it heats up. Be sure to keep a close eye on them and remove them as soon as they are lightly golden.

Slice up the peaches and divide between four ovenproof bowls, along with their juice. Sit a nice round scoop of ice cream on top of each and place in the freezer.

Separate the eggs. Put the whites into the bowl of a free-standing mixer. (Save the yolks for another recipe.) Add a pinch of sea salt and whisk until the mixture forms stiff peaks. (You can also use a hand mixer.)

With the mixer still running, gradually add the sugar until combined. Spoon into a piping bag (I like the star-shaped nozzle) or a large sandwich bag that you can snip the corner off of.

Remove the bowls from the freezer and scatter the toasted almonds over the peaches and ice cream.

Pipe the meringue over the ice cream as delicately or roughly as you like.

Now - I work two at a time to retain maximum control - pop the bowls under the grill for just 2 minutes, or until golden.

Remove carefully and serve right away.