Double Chocolate Meringues With Almond Butter & Raspberries {GF & DF}
So two recipes in a week. I must be on a roll or something. If you didn’t catch my Cheat’s Vanilla & Ginger Nut Layer Cake with Coconut Lemon Frosting that I posted earlier this week than make sure you pop on over and check it out. This recipe today however is for a decadent chocolate dessert. It’s my Double Chocolate Meringues with Almond Butter & Raspberries. This recipe came out of pure accident. I was making mini pavlova’s for a church function that was going on and had some meringue mixture leftover. My mind always wanders in the direction of chocolate in any baking I do. I thought how good would this meringue mix be if I not only added cocoa powder but melted chocolate too. Oh yes! These meringues have the most delicious crunchy outer shell and when you hit the center it’s chewy, rich chocolate goodness.
These meringues were really easy to make and super easy to cook. Don’t be afraid of cooking them because it’s all in the matter of having a cooler cooking temperature than a normal baked good. The idea is to slowly cook the egg mixture as well as dry it out to make it crunchy and chewy and all kinds of good. This recipe would make a fab dessert for Mother’s day. I mean go to town with the toppings if you want. You could use coconut whipped cream or normal cream, any type of berry or fruit to top it with. I chose a simple topping of almond butter, some freshly melted chocolate and frozen raspberries and mint leaves to garnish. Simple is sometimes best.
These meringues can definitely be made ahead of time. Keep them stored in an airtight container in the fridge for about a week until ready to serve. You could sub the melted dark chocolate for white chocolate and omit the cocoa powder. Now that would make a delicious version too. If you do happen to make a version of this make sure you tag me over on my Facebook Page or on Instagram so I can see your creations. It makes my day seeing you make my recipes from the blog so make sure you tag me.
Double Chocolate Meringues With Almond Butter & Raspberries
Prep Time: 15 minutes
Cook Time: 1 hr plus cooling
Keywords: bake dairy free gluten-free
Ingredients (Makes 6 large)
- 6 x large egg whites
- 3/4 cup castor sugar
- 1 tsp cornflour
- 1/2 tbsp apple cider vinegar
- 2 tbsp cocoa
- 125g 70% Lindt Dark Chocolate (or other dairy-free chocolate), melted
- 100g 70% Lindt Dark Chocolate, melted
- 6 tbsp almond butter
- 1 cup raspberries
- Mint leaves
Instructions
Preheat oven to 100C (Fan bake) and line a large baking tray with baking paper.
Into a very clean bowl of an electric mixer add the egg whites and beat until soft peaks form.
Once soft peaks have formed slowly add the sugar into the egg whites beating between each addition until dissolved. Repeat until all the sugar is used. Add the cornflour and vinegar.
Beat the meringue mixture for 5 minutes until it becomes very thick and glossy.
Sift in the cocoa and mix to combine on low speed until thoroughly combined.
Slowly drizzle in the melted chocolate and with a large spoon gently fold through until the melted chocolate marbles the meringue mixture. Don't overmix as you want to see the melted chocolate marble through the mix.
Using two large spoons gently drop large dollops of the mixture onto the lined baking tray. You will get 6 large meringues out of this mixture or 8 smaller versions.
Place the tray into the upper half of your oven and bake for 1 hour. Once cooked gently open the door to your oven and let the meringues cool slowly inside your oven for a further 30 minutes.
Once cooled they can be topped with a drizzle of melted chocolate, a dollop of almond butter and garnished with raspberries and mint leaves. Serve immediately.
Cooks Notes- These meringues can be made up to a week ahead of time and kept in an airtight container in the fridge.
