Blueberry Mini Icecream Cakes – a delicious recipe with egg whites, salt, sugar, almonds ground, flour, fresh blueberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 160 Celsius.
2
Prepare the icecream by placing the blueberries into a saucepan along with the sugar. Cook for 8-10 minutes and puree. Let cool.
3
Mix into the yogurt and refrigerate.
4
Beat the egg whites into firm peaks along with a pinch of salt. Fold in the flour and almonds. Place into a pastry bag and form circles of meringue on a sheet of parchment paper.
5
Bake for 30 minutes, turn off the oven, and leave for 15 minutes with the oven door closed. Place onto a baking rack to cool.
6
Cut the meringues into perfect circles using a cookie cutter. Set aside.
7
Pour the yogurt mixture into small silicon molds and freeze. Top each with a round of meringue and press down carefully to stick together. Place into the freezer overnight.
8
Carefully remove from molds and let warm slightly at room temperature before serving.
546
kcal
Calories
19
g
Fat
76
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 egg whites, 1 pinch salt, 4 tablespoons sugar, 4 3/8 tablespoons almonds ground, and more.
Yes, Blueberry Mini Icecream Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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