- TM 31
Ingredients
- 200 g caster sugar
- 100 g dark chocolate, broken into pieces
- 4 egg whites
- 1 pinch cream of tartar
- 1 pinch salt
- 1 tsp vanilla essence
- whipping cream, to serve
- Fresh or Frozen Berries, to serve
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place caster sugar into mixing bowl and mill 20 sec/speed 10. Transfer into small bowl and set aside.
Place chocolate into mixing bowl and grate 10 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Melt 2 min/37°C/speed
"Gentle stir setting" . Transfer into a small bowl and set aside. Thoroughly clean and dry mixing bowl.Preheat oven to 120°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.
Insert Butterfly. Place egg whites, cream of tartar and salt into mixing bowl and whip 2-3 min/70°C/speed 3.
Add vanilla and mix 2 min/70°C/speed 3, slowly adding reserved caster sugar through hole in mixing bowl lid.
Further whip 5 min/70ºC/speed 3.
Remove Butterfly. Add melted chocolate and with aid of spatula, swirl through meringue. Place dollops of meringe onto prepared tray (this should make around 20 medium individual meringues).
Bake (120°C) for 15 minutes. Turn oven off and leave to cool in oven.
Serve with whipped cream and berries.
Tip
Ensure you use a good quality dark chocolate.
Thermomix Model
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Recipe is created forTM 31
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Comments
This recipe looks yummy but it's not really Italian meringue as it doesn't use a sugar syrup in the egg whites which is what makes Italian meringue special.
Thanks for this aesy,great recipe! Delicues!
Sorry, I couldn't get this to work, either. Made a slice of it as it was runny. Followed it exactly but a flop for me!
I used lint chocolate caramel instead of dark chocolate and skipped the instructions with the chocolate in the thermomix. I used my microwave to melt the chocolate as it is a different textured chocolate. The result was sensational!
MeagTm5
Awesome recipe to use up egg whites . I just did a vinegar and water clean in between choc and meringue and made sure my egg whites were at room temp and all went well .
I have only had my TM for a few weeks but love making meringues. After reading all the negative comments about making meringues in the TM I thought they wouldn't work. Made these ones last night but was really concerned that having the temps at 70degrees to beat the whites was too high - I mixed them on 50degrees and also 37degrees - when I thought they were going to actually be fine, I melted a block of Lindt 70% chocolate on low heat in the microwave and then put the oven on 90degrees C for an hour then left then in overnight to dry - I am amazed they look delicious -
hi, i couldnt get this reciepe to work
looks yummy though...
I've tried this recipe a couple of times now and unfortunately I just can't get it to work
I'm wondering whether the sugar quantity is a bit high ? I've compared the ratio of egg white to sugar in this recipe with that in a couple of pavlova / meringue recipes that I use all the time with great success... this recipe has a lot more sugar for the same quantity of egg white... any ideas greatly appreciated!
My first attempt at Meringue and I aced it!
Fantastic recipe!