Thermomix Chocolate Swirl Meringues

Step 1

Preheat the oven to 110°C no fan. If you have a fan oven, use the 'no fan' setting.

Step 2

Line a rectangular baking tray with greaseproof paper.

Step 3

Place the dark chocolate in the mixing bowl in small chunks. Blitz 7 Sec. / Speed Scrape down, then melt 3 Min. / 37°C / Speed Transfer into a small bowl and set aside.

Step 4

Clean the mixing bowl throughly.

Step 5

Insert the whisk attachment into the clean mixing bowl and place the egg whites and cream of tartar in the mixing bowl. Whisk 4 Min. / Speed 3.5.

Step 6

Whisk again 5 Min. / 37°C / Speed 3 and very slowly, every 20 seconds, add 1 Tbsp of the golden caster sugar through the lid.

Step 7

Add the apple cider vinegar, vanilla bean paste and cornflour and whisk 1 Min. / 37°C / Speed 3.

Step 8

Fill into a large bowl and pour over 3/4 of the cooled, melted chocolate. Test the temperature of the chocolate with your fingers before. It should be almost cold. If not, wait until it has cooled slightly longer, otherwise the meringue might collapse.

Step 9

Fold the chocolate under the meringue with your spatula in a few moves very carefully. You want a nice marble pattern, so don't fold too much, otherwise it will deflate and get runny. Spoon the mixture on the prepared baking tray, leaving a 2-3cm gap in between each meringue. Drizzle with the remaining chocolate and bake in the oven for 1-2 hours until completely dry. You want to dry out the mixture rather than baking it. A hotter oven is not necessarily better and will brown the meringue. Leave it colder and bake for longer if needed. Leave to cool on a wire cooling rack and serve with some whipped cream. Enjoy!