Chocolate Cinnamon Swiss Meringues
Serves
10
Total Time
1hrs 55mins
Calories
172
The prettiest of meringues, with a great chocolatey cinnamon-ey finish in your mouth! Perfect with or without the cream and berries!
- Dark chocolate100 gmelted
- Egg white200 g
- Cream of tartar1 teaspoon
- Golden caster sugar250 g
- Vanilla bean paste2 teaspoons
- Cornflour2 teaspoons
- Ground cinnamon1 teaspoon
Ingredients
- 1. Add egg white and cream of tartar to the TM5 bowl
- 2. Whip 5 min/37°C/Butterfly/speed 3/MC off
- 3. Add sugar a spoonful at a time through hole in lid
- 4. While you whip 6 min/50°C/ Butterfly/speed 3/MC off
- 5. Then add vanilla bean paste to the mixture
- 6. Whip 20 min/ Butterfly/speed 3/MC off
- 7. Remove Butterfly
- 8. Place the Thermomix bowl into fridge for 20 minutes
- 9. Meanwhile preheat the oven to 160°C
- 10. Line 2 clean baking sheets with parchment paper
- 11. Lightly dust the prepared trays with a little cornflour
- 12. Remove the Thermomix bowl from fridge and dollop ½ the melted chocolate and the cinnamon on top of the meringue, stirring just once with a spatula to combine and create a marbled effect
- 13. Dollop (or pipe) small amounts at even intervals onto prepared trays giving them a little swirl if possible
- 14. Stir the remaining melted chocolate through the meringue as needed
- 15. Place into oven, reduce temperature to 150°C and bake 40 minutes
- 16. Leave in the oven to cool completely with door ajar
- 17. Remove, and carefully lift from trays. Eat as is, or serve with cream, mascarpone and/or berries of choice
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
