Meringue with a chocolate cream filling.Dairy free . Gluten free . Keto . Low carb . Paleo . Refined sugar free . Vegan
HERE WE GO. Healthy desserts never looked so good.
Allergy warning: If you are anaphylactic allergic to dairy, please note that the 95% chocolate used in this recipe may contain traces of milk according to the label (maybe cross contamination?). If this is the case, head on over to my other recipe sweet treats which are 100% dairy free.
Still here? Let’s do this.
The number 1 ingredient for this recipe my friends, is PATIENCE.
I only know this because I have boiling hot Lebanese blood running in my veins and screwed this up 5 x because I continuously opened up the oven in excitement deflating the meringue.
Consider the tips carefully and know that Meringue is challenging. Practice makes perfect!
This would make a perfect springtime dessert. It’s light, but the creme filling brings a divine decadent richness.
Important tips before you start! Please read these as it’s make or break.
- Ensure there is no egg yolk in the mix as even a small amount of yolk can compromise the ability of the whites to stiffen
- Cook the meringues for 20-25 mins at 150 degrees Celsius (or until the tops lightly golden brown) then turn off your oven and leave the meringue in there for another 30 minutes
- Keep the oven door closed for the entire process. Opening the oven will deflate the meringue. Leave the oven sealed for the duration of the recipe. .
- Fresh egg whites are best – If they are not 100% fresh try anyway !
- 1/4 cream of tartare to stabilise the mixture seemed to help my final attempt.
- Whisk in the xylitol teaspoons one by one slowly and steady wins this race.
- 3 egg whites
- 2.5 tsp xylitol
- 1/2 tsp vanilla essence
- Pinch of sea salt
Chocolate cream filling
- 1/2 can of coconut cream
- 1.5 teaspoons of xylitol
- 3/4 block of 95% Lindt dark chocolate melted in – you may have extra left over and you will be really happy about that ! Hehe . The chocolate cream would be amazing on pancakes, dipped in strawberries etc. Store in the fridge and use it for other purposes.
Preheat the oven to 150 Degrees celsius.
To make the filling…
Step 1: Make the chocolate cream filling by setting aside in a mixing bowl 1/2 can of coconut cream.
Step 2: Add 1.5 teaspoons of xylitol to the cream
Step 3: Melt 3/4 block of the Lindt 95% dark chocolate (it’s super low carb and sugar free). You achieve a melt by warming water in a saucepan on the stove, and placing a heat proof bowl over the top of the saucepan. The steam from the water will warm the base of the bowl and melt the chocolate nice and gradually.
Step 4: Once melted, Pour the chocolate into the coconut cream filling and mix with an electric mixer for 30 seconds – 1 minute.
Step 5: The coconut cream will be runny. To give it an incredibly creamy texture that you see in the video, place the bowl in the freezer for 20 minutes before serving.
Set the filling aside in the fridge. (Freezer 20 minutes before serving). Now for the meringue
To make the meringue…
Step 1: Crack 4 egg whites into a bowl very careful to avoid any yolk. This is strictly whites only.
Step 2: Using a hand whisk, whisk the eggs initially. Going straight to the hand mixer will be too fast for the process. Start with old school whisking by hand whisk.
Step 3: Once the whites become foamy, transition to an electric mixer.
Step 4: Add 1/4 tsp cream of tartare (available at most supermarkets)
Step 5: Start the electric mixer. Mix until soft peaks form and the egg whites become semi- solid. Rule of thumb: You should be able to tip the bowl upside down without everything spilling out.
Step 6: Add the Xylitol. 1 teaspoon at a time. Whisk after each teaspoon.
Step 7: Add 3/4 teaspoon of vanilla essence, and a small pinch of salt. Whisk for 10 seconds.
Now it’s ready for the oven.
1. Line a baking tray with baking paper.
- Add blob by blob a scoop of meringue preparation. Unless you’re making a cake shape which is probably easier.
- Leave space in between meringue shapes to accomodate expansion.
- Taller is better as it will expand and flatten a little during this process.
- Once you’ve got your desired shapes, put the tray in the oven with the meringue mixture and cook for 25 minutes. Note: Keep your oven closed throughout the entire cooking and cooling process. Avoid opening the oven at all at all as it risks deflating the meringue.
- 25 minutes later (or once they have a light golden hue on the top), turn off your oven and leave them in there
- 30 minute later, remove the meringues from the oven, and add the coconut cream filling in between layers. You can eat as is, or garnish if you’re feeling fancy.
- Garnish options: Raspberries, grated dark chocolate & melted dark chocolate. Make a mess, live your best life.