These brownie meringue cake bites are simply heavenly. Made with a whipped meringue base, ground almonds, and a touch of vanilla bean paste, they’re a treat you won’t forget.
The meringue-almond batter is scooped into cupcake liners and topped with a rich, fudgy brownie batter. After baking for 15 to 20 minutes, they’re cooled and then placed in the freezer.
These delightful cake bites are incredibly delicious, best enjoyed straight from the freezer, and completely gluten-free—so everyone can indulge.
Gooey, fudgy, and irresistibly chewy, they’re my go-to treat to pair with a cup of coffee.
Pro tip: Be careful not to overbake them! Overbaking will leave them dry rather than perfectly chewy.
I hope you enjoy these little bites of bliss as much as I do!
Before you start
To read the full recipe, please subscribe!
