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Chocolate Marble Italian Meringues

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Recipe not tested
Chocolate Marble Italian Meringues Recipe not tested
created: 2010/09/29 changed: 2011/07/25
3

Ingredients

  • 200 g sugar
  • 100 ggood quality dark chocolate in chunks
  • 4 egg whites
  • Pinch cream of tartar
  • Pinch salt
  • 1 tsp vanilla essence
  • Whipping cream and fresh or frozen berries to serve
6
30m
Preparation 12m
Baking/Cooking 15m
7
Difficultymedium
For Thermomix-Users with some experience
8
Recipe is created for
 
 Thermomix ® TM 31
9

Recipe's Preparation

Place
sugar into TM bowl and mill for 20 seconds on speed 10. Set aside.Place
chocolate into TM bowl and mill for 10 seconds on speed 7. Scrape down sides of
bowl and melt for 2 minutes at 37°C on speed soft. Set aside and thoroughly
clean and dry bowl before beginning the meringue mix.Pre
heat oven to 120°C and line a baking tray with buttered paper.Insert
Butterfly. Place egg whites into TM bowl with cream of tartar and salt.Whip
for 2-3 minutes at 70°C on speed 3. Add vanilla.Through
hole in lid, add sugar slowly for a further 2 minutes at 70°C on speed 3.Continue
to whip for an additional 5 minutes at 70°C on speed 3.Remove
Butterfly and with spatula, swirl melted chocolate through meringue mix before ‘dolloping’
onto lined trays. This should make around 20 medium individual meringues.Bake
in oven for 15 minutes, turn oven off and leave to cool in oven.Serve
with whipped cream and berries.



5

Recipe's preparation

Place
sugar into TM bowl and mill for 20 seconds on speed 10. Set aside.Place
chocolate into TM bowl and mill for 10 seconds on speed 7. Scrape down sides of
bowl and melt for 2 minutes at 37°C on speed soft. Set aside and thoroughly
clean and dry bowl before beginning the meringue mix.Pre
heat oven to 120°C and line a baking tray with buttered paper.Insert
Butterfly. Place egg whites into TM bowl with cream of tartar and salt.Whip
for 2-3 minutes at 70°C on speed 3. Add vanilla.Through
hole in lid, add sugar slowly for a further 2 minutes at 70°C on speed 3.Continue
to whip for an additional 5 minutes at 70°C on speed 3.Remove
Butterfly and with spatula, swirl melted chocolate through meringue mix before ‘dolloping’
onto lined trays. This should make around 20 medium individual meringues.Bake
in oven for 15 minutes, turn oven off and leave to cool in oven.Serve
with whipped cream and berries.



Accessories you need

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10

Accessories you need

ButterflyButterflybuy now
SpatulaSpatulabuy now
11
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 (6)

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.

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

Thermomix Consultant Hobart  Find me on Facebook (www.facebook.com/mixotrophy), on Twitter (@mixotrophy) or Pinterest

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.

Sad(

So good! Smile

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?


 

These are beautiful and easy. YUM!

Peta Closed lid