Chocolate Meringues – the perfect sweet treat to satisfy your craving for something sweet and crunchy. Naturally low fodmap, dairy-free and gluten-free.
Prep Time 20 minutes
Cook Time 2 hours
Cooling Time 8 hours
Total Time 2 hours 20 minutes
– 3.5 oz. Caster
cream of tartar or ½ tsp lemon juice
– 5 oz. dark chocolate
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.