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Gluten-free
Low in sugar if using a sugar substitute
Nutritional Facts (Per Slice – Approx. 8 servings):
Calories: 180
Protein: 6 g
Fat: 14 g
Carbohydrates: 8 g
Fiber: 2 g
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Best enjoyed fresh, but leftovers can be chilled for a firmer texture.
Why You’ll Love This Recipe
Simple ingredients create a sophisticated and delicious dessert.
Light yet satisfying, perfect for any time of day.
Naturally gluten-free and easy to adapt to low-sugar diets.
Combines crispy, creamy, and nutty textures in every bite.
Conclusion
This Walnut Meringue Cake with Chocolate Cream is a decadent yet light dessert that’s perfect for sharing with friends and family. The combination of a crispy walnut base, smooth chocolate cream, and crunchy almond topping makes every bite a delightful treat.
Frequently Asked Questions
Can I use pecans instead of walnuts? Yes, pecans are a great substitute.
What type of sweetener works best? Use granulated sugar, erythritol, or stevia, depending on your preference.
Can I make this ahead? Yes, prepare the base and cream separately, then assemble just before serving.
What if I don’t have almonds for garnish? Use chopped hazelnuts, pistachios, or skip the nuts altogether.
Can I double the recipe? Yes, but adjust the baking time slightly if using a larger pan.
Can I use dark chocolate instead of cocoa powder? Yes, melt dark chocolate into the cream for a richer flavor.
What if I don’t have parchment paper? Grease the baking sheet well and dust with flour to prevent sticking.
How do I prevent the meringue from deflating? Whip the egg whites to stiff peaks and fold the nuts gently.
Can I make it dairy-free? Use plant-based butter and milk for a dairy-free version.
How do I store leftovers? Refrigerate in an airtight container for up to 3 days.
Enjoy this elegant and delicious dessert that’s sure to impress!
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