Mix the flour, salt, xanthan gum, powdered sugar, in a bowl and set aside.
In a separate bowl let egg white sit for a half hour until they come to room temperature. Add cream of tartar and beat with a stand mixer until mixture looks foamy.
Beat in vanilla sugar a little at a time; add vanilla paste & almond extract. Continue to beat until meringue is stiff & glossy. Do not over under beat.
Fold in the powdered sugar mixture 1/4 cup at a time until fully incorporated.
Spoon into a spring form pan. Bake for 30-35 minutes at 350. After the top is golden brown, remove from oven. Take a knife around the edges of the cake, separating it from the sides of the pan and unlatch the pan. Let cool completely.
After cooling, slice cake. Melt wafers according to package, about 30 seconds in the microwave, then stir. Dip slice into the melted chocolate and use a spoon to cover completely. Let chocolate harden on a sheet of wax paper. Drizzle white chocolate as a decoration.
Ingredients
10 egg whites
1 1/2 cups powdered sugar
1 cup gluten free flour mix
1 1/2 tea cream of tartar
1 tea vanilla paste
1 tea almond extract
1 tea xanthan gum
1/4 tea salt
1 cup vanilla sugar
Ghirardelli dark chocolate melting wafers
Ghirardelli white chocolate melting wafers (Optional)
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