Chocolate Marble Italian Meringues Recipe is not tested
Author picture Thermomix in Australia
created: 2010/09/29 changed: 2015/08/31

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Chocolate Marble Italian Meringues

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Ingredients

Chocolate Marble Italian Meringues
  • 200 g sugar
  • 100 g dark chocolate, good quality, 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
  • 6
    27min
    Preparation 12min
    Baking/Cooking 15min
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

  1. Place sugar into mixing bowl and mill 20 sec/speed 10. Transfer into a small bowl and set aside.

  2. Place chocolate into mixing bowl and grate 10 sec/speed 7. Scrape down sides of mixing bowl with spatula.

  3. Melt 2 min/37°C/speed Gentle stir setting. Transfer into a small bowl and set aside. Thoroughly clean and dry mixing bowl.

  4. Preheat oven to 120°C. Line a baking tray with baking paper.

  5. Insert butterfly. Place egg whites, cream of tartar and salt into mixing and whip 2-3 min/70°C/speed 3.

  6. Add vanilla and mix 2 min/70°C/speed 3, slowly adding reserved sugar through hole in mixing bowl lid. Further whip for 5 min/70°C/speed 3.

  7. Remove butterfly. Add reserved melted chocolate and with aid of spatula, swirl through meringe. Place dollops of meringue onto prepared tray (This should make around 20 medium individual meringues).

  8. Bake in oven for 15 minutes, turn oven off and leave to cool in oven. Serve with whipped cream and berries.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I have made these many times
    Submitted by Tenaya on 25. September 2015 - 21:15.

    I have made these many times but always reduced the temperature right down to 36degrees - I tried this last week beating egg whites at the higher temp and ended up with semi cooked meringue - love to know what others have found??? Thanks for help - my family love these - but the meringues mixed at the temperature in the recipe had to be thrown away which was very sad!!

     

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  • Wow .... This is
    Submitted by Thermador Desi on 23. February 2014 - 17:50.

    Wow .... This is fantastic.

    So easy to make (even being a beginner only had the Thermomix for 1 week). I had never done a hot meringue recipe and was a bit anxious as to how it would whip up. I have never seen egg whites whip up this stiff before. Will definitely use up my egg whites all the time now. I am going to experiment with Raspberry instead of Chocolate.

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  • I've tried this recipe a
    Submitted by Erica Noble on 11. June 2012 - 23:58.

    I've tried this recipe a couple of times now and unfortunately I just can't get it to work tmrc_emoticons.( 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!

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  • I want to start off by saying
    Submitted by John Gilmore on 26. February 2012 - 15:39.

    I want to start off by saying I am not blaming the recipe.

    am the first to admit I am not experienced at baking. But for that reason I follow baking recipes rigorously. This was a disaster for me. Followed the recipe to the letter but at no stage did the egg whites ever get stiff. I ended up with a chocolate sauce.

    The recipe says to put egg whites, salt and cream of tartarin Thermomix and whip at speed 3 for 2 to 3 minutes at 70c. Does the bowl have to be pre-heated to 70c before starting whipping? Are the egg whites meant to be at room temperature or chilled when adding?

    I can't think of any other possible variation that could have caused the tasty but completely runny sauceI ended up with.

    tmrc_emoticons.((

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  • So good!
    Submitted by Cheryl Fisher on 10. February 2012 - 19:59.

    So good! tmrc_emoticons.)

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  • Thanks for this lovely
    Submitted by TJ the Photographer on 26. November 2011 - 14:50.

    Thanks for this lovely recipe... how long do you think they would keep for in an airtight container (and well away from my kids!)?  I am thinking of making them up for Christmas but would need to do so at least days in advance.  Whats your thoughts?



     

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  • These are beautiful and easy.
    Submitted by arborlow on 12. May 2011 - 10:19.

    These are beautiful and easy. YUM!

    Peta Closed lid

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