This showstopping Peach Melba Almond Meringue Gateau is such a light gluten free dessert. It’s pretty simple to make too!
Crisp almond meringue layered with Greek yogurt and fresh peaches and raspberries, this dessert is light on taste – and calories! I made this Peach Melba Almond Meringue Gateau as a light and delicious dessert with Australia Day in mind – this year will be our first Australia Day as Australian Citizens, so it will be a pretty special one for us! If you want a showstopping dessert without being rich and calorie laden, then this Peach Melba Meringue Gateau is for you!
It may look impressive, but it is actually very easy to make. The hardest part (the almond meringue) can be made a few days before you need it. All you have to do on the day is spoon on plain Greek yogurt and cut up peaches and then decorate.
I love using Greek yogurt in desserts as an alternative to cream. As well as being lower in calories, Greek yogurt is packed with protein, and the slight tang you get from plain unsweetened yogurt cuts through any richness. I can eat a dessert like this one and not feel ill afterwards, which always helps the enjoyment of eating it!!
The meringue layers are just egg whites, sugar and almonds, meaning this is a flourless gateau. As well as making a lighter dessert, it is also perfect for those on a gluten free diet.
You can leave out the sprinkling of almonds on top of the gateau, but the lime zest adds a fresh zing that just makes the flavours sing so I would advise you to include it if possible.
Can I make this dessert ahead of time?
The meringues will last for up to a week in an airtight container, but once the dessert is assembled I would serve it within a couple of hours for optimum impact. If you have leftovers, they will keep in the fridge for a day or so.
Is this dessert gluten free?
Yes it is!
Can I substitute low fat yogurt?
You can. However personally I am not a fan of low fat yogurts as they tend to be loaded with thickeners and other things to bump up the flavour and texture. I don’t believe these added extras are that good for you – they make me feel super sick too. As this is a special occasion dessert, I would suggest you go full fat.
Make it Your Meringue Gateau
Nut free: you can make a plain meringue and leave out the sprinkling of almonds on top
Different fruit: whilst it won’t be the fruit of a peach melba, strawberries, blueberries, plums, nectarines would all be delicious.
If you are looking for more healthier takes on dishes, why not have a look at my Smoked Salmon Caesar Salad which has a herb vinaigrette rather than creamy dressing, Healthy oil free Granola recipe, or this veggie packed simple vegan Coconut Chickpea Curry
Peach Melba Almond Meringue Gateau
50g almonds, skins on
3 egg whites
175g caster sugar
2 peaches, sliced into moons
6 tbsp plain Greek yogurt
Zest ½ lime
Dsp almonds, roughly chopped, optional
For the Meringue:
Line 2 baking sheets with baking paper then draw a 20cm circle on each (either use a plate or cake tin)
Preheat the oven to 120˚C fan/ 275 ˚F
Tip the almonds onto a small baking tray and place in oven whilst it heats up. They should be lightly toasted in 5-10 minutes – take care to keep an eye on them.
Pour in blend and pulse 5 times to get a coarse grind. Tip on plate to allow to cool.
To make the meringue, whisk the egg whites in a bowl until stiff. Gradually whisk in the sugar a little at a time, whisking inbetween each time until the meringue is stuff and shiny.
Carefully fold in the chopped almonds.
Divide the meringue equally between the two baking sheets, spreading each out until it reached the sides of the circle.
Place in the oven and bake for an hour and 20 minutes until dry. Switch the baking sheets round after 40 minutes to ensure they are both cooked evenly. Turn the oven off and allow the meringues to cool in the oven.
When cold, assemble and decorate. Or place the cold meringues in a tin/Tupperware for a couple of days.
When ready to assemble:
Place one meringue on serving dish.
Spoon over half the greek yogurt and smooth with back of a spoon.
Scatter/arrange half the peach slices and raspberries over the yogurt in an even layer, then carefully place the other meringue on top.
Lightly press the meringue and then spoon over the rest of the yogurt and arrange the fruit on top.