Thermomix Chocolate Cinnamon Swiss Meringues

by Tenina Holder
posted 24 Apr, 2019 (last updated 08 Jun, 2020)
  • Serves icon
  • Total Time icon
    Total Time
    1hr 30mins
  • Calories icon

Making meringues has never been so easy. Take full advantage of your Thermomix and make our Chocolate Cinnamon Swiss Meringues. These crunchy, crispy treats are brought to new heights with the addition of dark chocolate, and spiced with cinnamon and vanilla. They have an attractive marbled effect as the chocolate is swirled in right before baking, and act as a great standalone dessert, or as a base for Pavlova or Eton Mess.



  • Dark chocolate icon
    Dark chocolate
    3.53oz/100g (about ½ cup)
  • Egg white icon
    Egg white
    7.05oz/200g (about 6¾)
  • Cream of tartar icon
    Cream of tartar
    1 tsp (0.11oz/3g)
  • Golden caster sugar icon
    Golden caster sugar
    8.82oz/250g (about 1¼ cups)
  • Vanilla bean paste icon
    Vanilla bean paste
    2 tsp (0.38oz/11g)
  • Cornflour icon
    as needed
  • Ground cinnamon icon
    Ground cinnamon
    1 tsp (0.09oz/3g)


  1. Add egg white and cream of tartar to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Whisk - approx 5 min, 37°C, speed 3
  4. Add golden caster sugar to the mixture slowly while machine is running
  5. Whisk - approx 6 min, 50°C, speed 3
  6. Then add vanilla bean paste to the mixture
  7. Whisk - approx 20 min, speed 3
  8. Refrigerate in fridge - 20 min
  9. Pre-heat oven - 160°C
  10. Line 2 clean baking sheets with parchment paper
  11. Dust with cornflour lightly
  12. Spoon dark chocolate and ground cinnamon into the mixture
  13. Swirl
  14. Spoon mixture into 2 baking sheets evenly
  15. Swirl
  16. Stir in dark chocolate to the baking sheets
  17. Place - 160°C
  18. Reduce - 150°C
  19. Cook - 40 min, 150°C
  20. Let cool completely
  21. Serve

Make this in the Drop Recipes app

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