Chocolate Cinnamon Swiss Meringues


Tenina Holder

Posted March 19, 2021 (Last updated January 24, 2022)



Total Time

1hrs 55mins



The prettiest of meringues, with a great chocolate and cinnamon finish in your mouth. Perfect with or without the cream and berries!

Eat as is, or serve with cream, mascarpone and/or berries of choice


  • Dark chocolate icon
    Dark chocolate100 gmelted
  • Egg white icon
    Egg white200 g
  • Cream of tartar icon
    Cream of tartar1 teaspoon
  • Golden caster sugar icon
    Golden caster sugar250 g
  • Vanilla bean paste icon
    Vanilla bean paste2 teaspoons
  • Cornflour icon
    Cornflour2 teaspoons
  • Ground cinnamon icon
    Ground cinnamon1 teaspoon

  • 1. Add egg white and cream of tartar to the TM5 bowl
  • 2. Whip 5 min/37°C/Butterfly/speed 3/MC off
  • 3. Add sugar a spoonful at a time through hole in lid
  • 4. While you whip 6 min/50°C/ Butterfly/speed 3/MC off
  • 5. Then add vanilla bean paste to the mixture
  • 6. Whip 20 min/ Butterfly/speed 3/MC off
  • 7. Remove Butterfly
  • 8. Place the Thermomix bowl into fridge for 20 minutes
  • 9. Meanwhile preheat the oven to 160°C
  • 10. Line 2 clean baking sheets with parchment paper
  • 11. Lightly dust the prepared trays with a little cornflour
  • 12. Remove the Thermomix bowl from fridge and dollop ½ the melted chocolate and the cinnamon on top of the meringue, stirring just once with a spatula to combine and create a marbled effect
  • 13. Dollop (or pipe) small amounts at even intervals onto prepared trays giving them a little swirl if possible
  • 14. Stir the remaining melted chocolate through the meringue as needed
  • 15. Place into oven, reduce temperature to 150°C and bake 40 minutes
  • 16. Leave in the oven to cool completely with door ajar
  • 17. Remove, and carefully lift from trays. Eat as is, or serve with cream, mascarpone and/or berries of choice

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