Chocolate Cinnamon Swiss MeringuesMake on Fresco
Meringues. Love to make ‘em or hate to make ‘em, I think we all love to eat ‘em. These are spectacular on their own. But hit them with cream, berries or shaved chocolate (or all of the above) and you are in pretty special territory. There is no typo on this recipe. YES, you do whip the whites after adding the sugar for that long with no heat. This recipe originally appears in Cooking with Tenina the best selling cookbook which you should all have a copy of by now, or our friendship is in serious question!!
I think these are just perfect for Christmas. Don’t you agree? Too cute.
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- 200 Grams egg whites
- 1 Teaspoon cream of tartar
- 250 Grams golden caster sugar
- 2 Teaspoons vanilla bean paste BUY
- 2 Teaspoons cornflour
- 100 Grams chocolate dark melted and cooled but not re-set BUY
- 1 Teaspoon ground cinnamon
Place egg whites and cream of tartar into the Thermomix bowl and whip 5 min/37°C/Butterfly/speed 3/MC off.
Add sugar a spoonful at a time through hole in lid while you whip 6 min/50°C/ Butterfly/speed 3/MC off.
Add vanilla bean paste and whip 20 min/ Butterfly/speed 3/MC off.
Remove Butterfly. Place the Thermomix bowl into fridge for 20 minutes.
Meanwhile preheat the oven to 160°C and line two baking trays with paper.
Lightly dust the prepared trays with a little cornflour.
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.
Dollop (or pipe) small amounts at even intervals onto prepared trays giving them a little swirl if possible.
Stir the remaining melted chocolate through the meringue as needed.
Place into oven, reduce temperature to 150°C and bake 40 minutes.Leave in the oven to cool completely with door ajar.
Remove, and carefully lift from trays. Eat as is, or serve with cream, mascarpone and/or berries of choice.
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