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Low Fodmap Chocolate Meringue Swirls

Low Fodmap Chocolate Meringue Swirls

Low Fodmap Chocolate Meringue Swirls

June 12, 2018
: 12
: 15 min
: 1 hr
: 1 hr 15 min
: Medium

Everyone will love these pretty chocolate swirls! With just a few simple ingredients, they are a fun way to have a sweet treat!

By:

Ingredients
  • 220gm dark chocolate
  • 3 large eggs (whites only)
  • ¾ cup granulated sugar
  • 2 tbs icing sugar
  • 1 tps vanilla extract
  • ½ lemon (juice only)
  • ½ tps cream of tarter
Directions
  • Step 1 Preheat oven to 150°c.
  • Step 2 Line a baking tray with baking paper and set aside.
  • Step 3 Melt chocolate and set aside to cool.
  • Step 4 In a large bowl, add egg whites, cream of tarter and whisk until stiff peaks form and hold.
  • Step 5 Evenly and slowly, add in both granulated and icing sugars along with vanilla extract and lemon juice.
  • Step 6 Continue whisking until mixture is of a smooth consistency and mixture holds firm and stiff.
  • Step 7 Take melted chocolate and carefully drizzle over meringue mixture. Do not work through or you will lose the swirl effect.
  • Step 8 Using a large spoon, scoop out mixture and arrange large drops on to baking tray allowing ample space between each meringue.
  • Step 9 Bake meringue for about 1 hour or until firm enough to be easily lifted from baking paper.
  • Step 10 Cool on a wire rack.
  • Step 11 Serve with lactose free cream and fresh berries.


Low Fodmap Thermomix Chocolate Meringue Swirls

June 12, 2018
: 12
: 15 min
: 1 hr
: 1 hr 15 min
: Medium

Everyone will love these pretty chocolate swirls! With just a few simple ingredients, they are a fun way to have a sweet treat!

By:

Ingredients
  • 220gm dark chocolate
  • 3 large eggs (whites only)
  • ¾ cup granulated sugar
  • 2 tbs icing sugar
  • 1 tps vanilla extract
  • ½ lemon (juice only)
  • ½ tps cream of tarter
Directions
  • Step 1 Preheat oven to 150°c.
  • Step 2 Line a baking tray with baking paper and set aside.
  • Step 3 Break chocolate in to small pieces and add to TM bowl.Heat chocolate in bowl 4 mins/50°C/speed 2. Then set aside to cool.
  • Step 4 Add butterfly whisk to TM bowl
  • Step 5 Add egg whites and cream of tartar to TM bowl and whisk until stiff peaks form and hold. 3 minutes/50°/Speed 3.5
  • Step 6 Reduce speed to 2 and then evenly and slowly, add in both granulated and icing sugars spoon by spoon along with vanilla extract and lemon juice.
  • Step 7 Continue whisking until mixture is of a smooth consistency and mixture holds firm and stiff.
  • Step 8 Take melted chocolate and carefully drizzle over the top of the mixture being careful not to mix it in.
  • Step 9 Using a large spoon, scoop out mixture and arrange large drops on to baking tray allowing ample space between each meringue.
  • Step 10 Bake meringue for about 1 hour or until firm enough to be easily lifted from baking paper.
  • Step 11 Cool on a wire rack.
  • Step 12 Serve with lactose free cream and fresh berries.


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