Chocolate Cinnamon Swiss Meringues
Make on Fresco
The prettiest of meringues, with a great chocolatey cinnamon-ey finish in your mouth! Perfect with or without the cream and berries!
Chocolate Cinnamon Swiss 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. I also use these in our Chocolate Eton Mess recipe...just a little bit extra delish!
Here are a few other meringuey ideas for you to take a look at:
Italian Citron Meringue Cheesecake!
Thermomix Strawberry Meringue Cake
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 200 Grams egg whites
- 1 Teaspoon cream of tartar
- 250 Grams raw caster sugar BUY
- 2 Teaspoons vanilla bean paste BUY
- 2 Teaspoons cornflour or cornstarch
- 100 Grams chocolate dark melted and cooled but not re-set BUY
- 1 Teaspoon ground cinnamon
Do
- 1
Place egg whites and cream of tartar into the Thermomix bowl and whip 5 min/37°C/Butterfly/speed 3/MC off.
- 2
Add sugar a spoonful at a time through hole in lid while you whip 6 min/50°C/ Butterfly/speed 3/MC off.
- 3
Add vanilla bean paste and whip 20 min/ Butterfly/speed 3/MC off.
- 4
Remove Butterfly. Place the Thermomix bowl into fridge for 20 minutes.
- 5
Meanwhile preheat the oven to 160°C and line two baking trays with paper.
- 6
Lightly dust the prepared trays with a little cornflour.
- 7
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.
- 8
Dollop (or pipe) small amounts at even intervals onto prepared trays giving them a little swirl if possible.
- 9
Stir the remaining melted chocolate through the meringue as needed.
- 10
Place into oven, reduce temperature to 150°C and bake 40 minutes.Leave in the oven to cool completely with door ajar.
- 11
Remove, and carefully lift from trays. Eat as is, or serve with cream, mascarpone and/or berries of choice.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
