Chocolate Cinnamon Swiss Meringues
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 55mins
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- Serves
- 10
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- Calories
- 172
The prettiest of meringues, with a great chocolatey cinnamon-ey finish in your mouth! Perfect with or without the cream and berries!
Inspired by: https://tenina.com/recipes/chocolate-cinnamon-swiss-meringuesrecipe updated 24 Jan 2022
Ingredients
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- Dark chocolate
- 100 g
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- Egg white
- 200 g
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- Cream of tartar
- 1 teaspoon
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- Golden caster sugar
- 250 g
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- Vanilla bean paste
- 2 teaspoons
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- Cornflour
- 2 teaspoons
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- Ground cinnamon
- 1 teaspoon
Tools
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Oven
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Parchment paper
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TM5
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Tm5 bowl
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Baking sheet - 18 x 13"
Step preview
- Add egg white and cream of tartar to the TM5 bowl
- 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
- Then add vanilla bean paste to the mixture
- 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
- Line 2 clean baking sheets with parchment 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