Miniature Meringue Cake Recipe (Dairy-Free Options)

Happy New Year! If you’ve made a New Year’s resolution to lose weight, these miniature meringue cakes are the perfect dessert to cut back on carbs. Use gluten-free dairy-free whipped cream as suggested below or heavy whipping cream is wonderful for making in advance, making more time to spend with guests.

Miniature Meringue Cakes


Yield: Makes 9 servings

Miniature Meringue Cakes

Miniature meringue cakes, a light gluten-free dessert with less carbs than most. Fill with rich custard or dairy-free vanilla pudding, and top with dairy or dairy-free whipped cream.


  • For the Meringue Cakes:
  • 2 1/2 teaspoon potato starch (or cornstarch*)
  • 3/4 teaspoon apple cider vinegar (optional for yeast-free diets)
  • 3/4 teaspoon pure vanilla, lemon, or almond extract
  • 1/16 teaspoon fine sea salt
  • 3 large egg whites
  • 3/4 cup granulated sugar
  • For the Bavarian Cream Topping:
  • 1/2 recipe Gluten Free Bavarian Cream (or Dairy-Free Vanilla Pudding
  • For the Whipped Cream Topping:
  • 1/2 recipe Sweetened Whipped Cream (or Rich Whip for dairy-free) (optional)
  • For a Flavored Whipped Topping:
  • 1 cup heavy cream (or coconut cream)
  • 1/2 cup flavored gluten-free yogurt (Dannon - see exceptions here
  • For the Fruit:
  • Raspberries, blueberries, or sliced strawberries


    To Make the Meringue Cakes:
  1. Preheat oven to 225°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. Add the potato starch, vinegar, extract, and salt to the bowl of your mixer.
  4. Add egg egg whites and beat on high speed until the egg whites reach soft peaks.
  5. Gradually add sugar beat until they reach stiff peaks.
  6. Using a piping bag fitted with a star tip pipe 9 equal amounts onto the prepared baking sheet; or using a spring-action scooper, scoop 9 equal portions onto the baking sheet.
  7. Using the back of the scooper, create a well in the center of each scoop, keeping each cake to about 3 - 3 1/2-inches in diameter.
  8. Bake meringue cakes for 1 1/2 to 2 hours or until lightly yellow or tan in color. Check starting at about 2 hours.
  9. Transfer them to a wire rack to cool completely.
  10. Store in an air-tight container at room temperature until ready to serve, up to 4 days.
  11. Right before serving, fill with cream and top with whipped cream, if desired.


*Bob's Red Mill cornstarch is non-GMO.

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