These, while a little delicate (like their creator) are so yummy and are wonderful served up next to a big bowl of Killer Vanilla as a scooper instead of a spoon. I could have potentially used freeze dried raspberries and I think that would make them a lot more stable, but I do like the fresh pop of raspberry jamminess in the middle of all that chocolate nutty goodness. I think for money, the frozen raspberries are just as much bang for your buck as the much more expensive and harder to source alternative of freeze dried raspberries. You be the judge!
For the gluten free peeps out there, you are going to LURVE these. Just plain delish! A brownie in a cookie and beyond.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 180 Grams hazelnuts, roasted and skinned
- 200 Grams Egg Whites
- 1 Pinch pink salt flakes BUY
- 200 Grams raw caster sugar BUY
- 1 Teaspoon vanilla bean paste BUY
- 75 Grams cocoa powder (darker the better, I use Brut) BUY
- 50 Grams shredded coconut BUY
- 150 Grams chocolate dark callets or chips BUY
- 150 Grams frozen raspberries, fresh is not the best option
Toast the hazelnuts by placing onto a lined oven tray and putting into a cold oven set to 200°C. Roast for exactly 10 minutes, remove and rub the skins off with the baking paper whilst still hot. Separate. Alternatively purchase pre-roasted nuts. Turn the oven down to 180°C.
Meanwhile place the egg whites and salt into the Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3/MC off.
Add sugar 1 tsp at a time through hole in lid as you whip a further 6 min/50°C/Butterfly/speed 3/MC off. If you finish adding the sugar before the time is up, that is fine, just let the timer complete the 6 minutes.
Remove Butterfly before adding all other ingredients except raspberries, including cooled nuts.
Incorporate 6 sec/speed 6. This will deflate the meringue, but not a problem. Fold the raspberries and any unmixed ingredients in with a silicone spatula.
Line 2 oven trays with baking paper. Dollop small amounts of the mixture (I used a 1/4 cup measure) leaving plenty of room between as they do spread out. A normal baking tray will accommodate about 6 cookies at a time.
Bake 15 minutes. Remove and cool on the rack until cold. Peel carefully from the paper as the raspberries are soft.
Store in an airtight container until use!
That's all the recipes!
No more recipes to load