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    Home » Desserts

    Peach Melba Almond Meringue Cake

    By Robyn | Published: Jan 23, 2020 | Modified: Jun 21, 2020

    TO THE RECIPE
    peach melba almond meringue gateau on white serving platter with edible flowers

    This almond meringue cake with peaches, raspberries and layered with Greek yogurt is a light and delicious gluten free summer dessert.

    peach melba almond meringue gateau in centre of image with fresh peaches, raspberries and almonds on table and spoons and plates ready to serve

    Crisp almond meringue layered with Greek yogurt and fresh peaches and raspberries, this dessert is light on taste – and calories! I made this Almond Meringue dessert 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 Cake

    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 on white plate topped with fresh raspberries, peach slices and edible flowers

    Peach Melba Almond Meringue Cake

    Author: Robyn

    Layers of crisp almond meringue, fresh peaches and raspberries and Greek yogurt make this gluten free showstopping dessert which is actually very simple to make.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr 20 mins
    Course baking, Dessert
    Cuisine modern australian
    Servings 8 people
    Calories 156 kcal

    Ingredients
      

    • Almond Meringue:
    • 50 g almonds skins on
    • 3 egg whites
    • 175 g caster sugar
    • To Serve:
    • 125 g raspberries
    • 2 peaches sliced into moons
    • 6 tablespoon plain Greek yogurt
    • Zest ½ lime
    • Dsp almonds roughly chopped, optional

    Instructions
     

    • 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.

    Nutrition

    Calories: 156kcalCarbohydrates: 29gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 23mgPotassium: 174mgFiber: 2gSugar: 26gVitamin A: 128IUVitamin C: 7mgCalcium: 36mgIron: 1mg
    Keyword almond flour, gluten free dessert, greek yogurt recipe, peaches, summer dessert

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Reader Interactions

    Comments

    1. Andrea says

      January 30, 2020 at 4:59 pm

      Yum! Peach, almond, meringue- all the components for a beautiful summer dessert. This would go down very well in my house.

      Reply
      • Robyn says

        February 01, 2020 at 6:14 pm

        Thanks Andrea! It is a lovely summer dessert! 🙂

        Reply
    2. Gavin says

      January 30, 2020 at 2:31 pm

      Peaches are so good right now!! I know what I’ll be making w/ the case of them that’s in the fridge!!

      Reply
      • Robyn says

        January 30, 2020 at 4:04 pm

        Thanks Gavin, it is an awesome way to use up those peaches!

        Reply
    3. Alexandra says

      January 29, 2020 at 7:47 am

      This is absolutely spectacular – what a beautifully presented, and delicious dessert! Just stunning!

      Reply
      • Robyn says

        January 30, 2020 at 4:02 pm

        Thanks so much Alexandra!

        Reply
    4. Sally says

      January 27, 2020 at 10:10 am

      I have never made an almond meringue before but it sounds amazing. This is the perfect summer dessert to show off all the beautiful fresh fruit at this time of year!

      Reply
      • Robyn says

        January 27, 2020 at 12:49 pm

        Thanks Sally – almond meringues are one of my favourites 🙂

        Reply
    5. Sylvie says

      January 26, 2020 at 8:38 pm

      Oh my goodness that looks SO delicious! Love the idea of using Greek Yogurt instead of cream – and it works perfectly with all the fresh fruits too. Yum!!

      Reply
      • Robyn says

        January 27, 2020 at 12:48 pm

        Thankyou Sylvie! It really does work well!

        Reply
    6. Katerina says

      January 24, 2020 at 11:00 pm

      Oh my goodness, you had me at almond meringue! I also love the use of Greek yoghurt here – I love using it everywhere instead of cream (and even sour cream). So good!!

      Reply
      • Robyn says

        January 27, 2020 at 12:48 pm

        Thanks Katerina! Greek yogurt is such a great alternative isn’t it?

        Reply

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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