Thermomix Chocolate Swirl Meringues

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These super delicious Thermomix chocolate swirl meringues are done with what I would describe the best 10-minute meringue ever. Try it and never go back. I am back with a new recipe and I have been experimenting a lot with different types of meringues in the past. This is the ultimate recipe and such an impressive process that will probably transform the way you see meringue. The technique that is used to make these Thermomix chocolate swirl meringues is similar to a Swiss meringue and a French meringue combined. There is some heating involved to make it super fluffy and airy and ensure the meringue can hold its shape during the baking time. The sugar is added super slowly to avoid the meringue from collapsing. I call it the '10-minute wonder meringue'. If you have been struggling in the past with the perfect meringue recipe and have found that it turns out flat or uneven, these Thermomix chocolate swirl meringues are definitely the ones to try. The melted chocolate is just one of the options you can use to make it super interesting. Crumble it over some chocolate ice cream or use some salted caramel instead to make them insanely decadent. Leave me a comment with your burning meringue questions.

Ingredients

  • 150 g dark chocolate
  • 5 egg whites
  • 1/2 tsp cream of tartar
  • 200 g golden caster sugar
  • 1 tsp apple cider vinegar
  • 1/2 tsp vanilla bean paste
  • 1 tsp cornflour

Instructions

  1. Preheat the oven to 110°C no fan. If you have a fan oven, use the 'no fan' setting.
  2. Line a rectangular baking tray with greaseproof paper.
  3. Place the dark chocolate in the mixing bowl in small chunks. Blitz 7 Sec. / Speed 9. Scrape down, then melt 3 Min. / 37°C / Speed 2. Transfer into a small bowl and set aside.
  4. Clean the mixing bowl throughly.
  5. Insert the whisk attachment into the clean mixing bowl and place the egg whites and cream of tartar in the mixing bowl. Whisk 4 Min. / Speed 3.5.
  6. Whisk again 5 Min. / 37°C / Speed 3 and very slowly, every 20 seconds, add 1 Tbsp of the golden caster sugar through the lid.
  7. Add the apple cider vinegar, vanilla bean paste and cornflour and whisk 1 Min. / 37°C / Speed 3.
  8. Fill into a large bowl and pour over 3/4 of the cooled, melted chocolate. Test the temperature of the chocolate with your fingers before. It should be almost cold. If not, wait until it has cooled slightly longer, otherwise the meringue might collapse.
  9. Fold the chocolate under the meringue with your spatula in a few moves very carefully. You want a nice marble pattern, so don't fold too much, otherwise it will deflate and get runny. Spoon the mixture on the prepared baking tray, leaving a 2-3cm gap in between each meringue. Drizzle with the remaining chocolate and bake in the oven for 1-2 hours until completely dry. You want to dry out the mixture rather than baking it. A hotter oven is not necessarily better and will brown the meringue. Leave it colder and bake for longer if needed. Leave to cool on a wire cooling rack and serve with some whipped cream. Enjoy!

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7 Comments

  1. Megan on October 8, 2016 at 8:41 pm

    These look stunning. This might be a silly question but could the chocolate be left out altogether? I have on,y ever had disasters in the TM when making Pavlov’s and have had to go back to using my KA so it’s great to see a recipe that looks like it will work

    • admin admin on October 8, 2016 at 9:51 pm

      Hi Megan, of course 🙂 I use this as my standard meringue and pavlova recipe 🙂 hope
      You like it xx

  2. Jennifer Noe on October 8, 2016 at 10:02 pm

    More variations on this, please. Coconut? Berry syrup? Love this!

    • admin admin on October 9, 2016 at 6:23 am

      Coming up 🙂 xx

  3. Sham on October 10, 2016 at 2:30 pm

    I couldn’t get the meringue to set at 110C. It taste really good but can’t get it to dry What have I done wrong?

    • admin admin on October 10, 2016 at 2:34 pm

      Hi Sham, it may be due to the oven. I think they need to stay in for longer. I would suggest because meringue needs to be dried basically rather than cooked, it would be best to leave it for another 30 minutes to 1 hour until you can see that it is set. Meringue shouldn’t really be baked at a higher temperature but rather dried out. Can you tell me how the mixture looked when you spooned it onto the tray?

  4. Gia on June 18, 2017 at 10:39 am

    Thank you for these perfect instructions. Made these today (with 70 percent Callebaut chocolate) and they are DELICIOUS. Your step-by-step detailed instructions were perfect. Two questions. 1. Can I reduce the castor sugar (for health reasons). If so, what’s the lowest amount of castor sugar I could use? 2. How do I get a more chewy centre? THANK YOU

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