Quick and easy sugar free chocolate swirl meringues
This quick and easy chocolate swirl meringue recipe was real spur of the moment recipe.
I was chatting to a friend who has diabetes about meringues (I can’t quite remember why…). The conversation got me thinking that firstly she really shouldn’t be eating meringues but that I’m pretty sure I could make her sugar free meringues.
I have tried making sugar free meringues before but they are generally a big flop. The sugar substitutes generally don’t behave quite the same and my sugar free meringue landed up being soggy.
So I decided to give the meringue recipe another go and I’m sure you can guess by the fact that I’m posting the recipe that it was a success.
This time I used a stevia-erythritol blend that suitable for baking. The result was meringues that were crunchy on the outside and chewy on the inside. Success!!
The other great thing about this sugar free meringue recipe is that it probably took 5 minutes to make from start to finish.
I hope that you give these meringues a try and I would to see pictures of your little beauties. Until next time, Leanne
quick and easy chocolate swirl meringue recipe
3 extra large egg whites
2 Tbsp stevia-erythritol blend (it must be suitable for baking or it goes very bitter)
¼ tsp lemon juice
¼ tsp vanilla extract
1 Tbsp boiling water
¼ tsp cocoa powder
- Combine the cocoa powder and boiling water, mix them well and set aside
- Separate the eggs and place the egg whites into a clean bowl (if the bowl has any residue or isn’t clean then the egg whites won’t whip)
- Beat the egg until the they are starting to form peaks
- At this point start slowly adding the stevia until the egg whites are looking glossy
- Then add the lemon juice and vanilla until the meringue mixture has formed stiff peaks (the ultimate test is if you turn the bowl over then the egg whites stay in the bowl))
- Drop a few drops of the cocoa mixture into the eggs whites and fold the mixture 2 – 3 times to incorporate the chocolate (be very gentle doing this and don’t fold more than two or three times or you won’t get the swirl effect
- Pre-heat the oven to 120⁰C
- Scoop piles of the meringue mixture onto a baking tray that has been lined with baking paper (the scooping can be as neat or as messy as you like. I quite like them having a more messy rustic look)
- Place the tray into the oven and immediately turn it down to 100⁰C and leave the meringues to bake for 1 hour
- Once the cooking time is finished turn the oven off, open the door of the oven slightly and leave the meringues in the oven to cool down and go crispy in the
- When the meringues have cooled down completely take them out of the oven and enjoy!