The other day I just felt like having a small sweet treat with my tea. Since starting the low fodmap diet, grabbing a cookie from the pantry has become practically impossible (as I can’t usually stop at one anyway). And, that’s when it hit me: meringues are naturally low fodmap, dairy-free and gluten-free, so they make the perfect treat for almost everyone (unless you are allergic to eggs).
I also happen to often have leftover eggwhites from other recipes, which is quite fortunate when you want to make meringues. It takes just a few minutes to whip them up and pipe them.
The only catch is that they have to bake on a low temperature for a long time and then they have to completely cool down before you can take them out of the oven, otherwise they will not be as crunchy and delicious as they should be. In fact, more than cook, they have to dry.
I personally love meringues crushed on ice cream. However, if you dip them in chocolate, they become the perfect sweet treat. You can serve them with tea and coffee and they will satisfy your craving for something sweet and crunchy.
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
- 100 gms – 3.5 oz. Caster superfine sugar
- 1 egg white
- ¼ tsp cream of tartar or ½ tsp lemon juice
- 150 gms – 5 oz. dark chocolate melted
Put the egg white in a bowl and start whisking with an electric mixer while slowly adding the sugar and cream of tartar/lemon juice. Whisk until the egg whites are glossy and “pearl like” in appearance and the sugar has melted.
Line a baking tray with baking paper. To shape the meringues you can either use a piping bag or a spoon, depending on what you’d like the end result to look like. Make them as big or as small as you like, just make sure to keep some space in between so they don’t stick to each other while baking.
Bake in a preheated fan forced oven at 80°C – 175°F to 100°C – 200°F for about 1 ½ to 2 hours (or longer, for bigger sized meringues). When ready, let them cool down completely inside the oven before removing them. I keep mine in the oven overnight.
When completely cold, dip them half way in melted chocolate. Let the chocolate set and serve.
Store in an air tight container.