Berry Meringue and Chocolate Tarts (grain-free & gluten-free)

Berry Meringue and Chocolate Tarts (grain-free & gluten-free)


I can’t think of anything more boring than plain, fluffy egg whites…

So I want to know the genius who came up with the idea of fluffing up egg whites with sugar! This has now become known as the humble meringue. When you think about it, it is an odd combination but somehow it works.

And now the meringue has become a staple dessert found baking in the ovens of people all around the world.

But the amount of refined sugar that goes into traditional meringues makes them almost sickly sweet — and sends the blood sugar sky-high.

A Healthier Alternative To White Sugar

So what does one do to find a somewhat healthier alternative?

This, of course, is far easier said than done. It always seems that whenever I dream up an idea that involves trying to lessen the amount of refined sugar in my diet, the sugar gremlins come out from hiding to rub it in my face. There’s just something about the chemistry of sugar that makes meringues work.

But we can use coconut sugar

While it is still technically a sugar, it is a healthier alternative to white sugar. Lower on the glycemic index and maintaining a few trace nutrients, it’s not perfect — but it is better. And that’s what I’m all about

Berry Meringue and Chocolate Tarts (grain-free & gluten-free)

Since the coconut sugar and berry blend powder does color the meringue, don’t expect a traditional shiny white meringue. However, freeze-dried berry blend powder is perfect for this recipe. It would be impossible to make berry-flavored meringue with fresh berries, but this berry powder adds color and flavor WITHOUT moisture!

To help hold the meringues’ form, I created a cute grain-free and gluten-free chocolate crust. After all, chocolate and berries go so perfectly together!

Fluffy and berry-delicious, you’ll love these berry meringue and chocolate tarts! Enjoy this grain-free and gluten-free treat for Valentine’s Day — or any time you get a chocolate + berry craving!

What is your favorite chocolate and berry dessert? Would you like to try these berry meringues in their chocolate crust?

Berry Meringue and Chocolate Tarts (grain-free & gluten-free)
Fluffy and berry-delicious, you'll love these berry meringue and chocolate tarts! Enjoy this grain-free and gluten-free treat for Valentine's Day -- or any time you get a chocolate + berry craving!
    Servings10 small tarts
    Prep Time20 minutes
    Cook Time20 minutes
    Mixed Berry Meringue
    • 3 egg whitesroom temperature
    • 6tablespoons Wildly Organic Coconut Sugar(blend to a fine powder)
    • 1tablespoon berry blend powder
    • 1/2teaspoon cream of tartar(or same amount of lemon juice)
    • 1/4teaspoon vanilla extract
    Chocolate Tart 'Crust'
    Chocolate Tart Crust
    1. Preheat the oven to 350F.
    2. Place the almond flour, shredded coconut, cacao powder, honey, coconut, oil, and egg in a bowl and combine well.
    3. Grease a muffin tray or individual small tart tins.
    4. Spoon the mixture evenly into each section and press it down. This will form the 'crust' that you will fill with the meringue mixture.
    5. Bake in a preheated oven for 8 minutes. Take out and set aside.
    Mixed Berry Meringue
    1. Blend/process the coconut sugar so it forms a fine powder. Set aside.
    2. Using an electric mixer/beater, whisk the egg whites until they form a glossy peak.
    3. Slowly add in the coconut sugar, berry blend powder, and cream of tartar.
    4. Mix together until combined.
    5. Spoon the meringue onto the prepared tart crusts. You can heap it up a bit using a piping bag or by spooning it on.
    6. Place the tray in the oven. If your oven heats from the bottom, be sure to place it on the top rack so the bottom doesn't burn. If you have a fan-forced oven, keep your tray on the bottom or middle rack.
    7. Reduce the oven temperature to 320F and bake the meringue tart for around 10-15 minutes.
    8. When you can see the tip of the meringue browning, that's when you know its done. Avoid opening the oven during this period and just peer in through the door to judge.
    9. Allow to cool completely before gently removing from the muffin tin.
    Recipe Notes
    • The egg whites whip better when they've been left at room temperature for around 30 minutes.
    • Mix in the sugar gradually and don't stop beating. This allows it to dissolve more consistently.
    • I've only made mini tarts, but you could try experimenting with one large tart.

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