Mini Chewy Meringues with Chocolate Cherry Cream
Servings: 14 mini two-bite meringues
Ingredients
- 2 egg whites, room temperature
- 2/3 tsp lemon juice
- 60 ml rice malt syrup
- 1/2 tsp cinnamon
- 1/2 tsp vanilla bean powder or extract (
For the chocolate cherry cream
- 1 tsp cocoa powder, dissolved in 1 tbsp boiled water
- 1 cup real cream ( whole additive-free from a wholefood store will give you the best result and Ayam coconut cream if you’re doing dairy free)
- 1 tbsp rice malt syrup
- 1 handful ( whole additive-free from a wholefood store will give you the best result and Ayam coconut cream if you’re doing dairy free)
Instructions
- Preheat oven to 150C and have a tray ready with parchment and a light greasing of coconut oil or butter
- Place your lemon juice and 2 eggwhites into a very clean, metal mixing bowl
- Using a handheld electric beater or kitchen aid, beat until stiff peaks appear.
- Then, drizzle very slowly in the rice syrup until it’s all in there, and then finally the vanilla bean and cinnamon powders
- Spoon tablespoons worth onto the parchment. They can be nice and close together as they won’t ‘spread’ like cookies do.
- Bake for 50 minutes, then turn oven off, leaving them in there as the oven cools.
- Once cool, you can use straight away for a really chewy soft base, OR to get them to crisp up, I suggest doing this the day before and popping a tray of them into the fridge uncovered over night.
- To make your cream, whip the cream and then combine your chocolate and cherry chunks, leaving the whole cheeks for garnish. For using coconut cream, find a brand like Ayam that is additive free, meaning it’s nicely separated from the water in the can. Pour the water off to use for something else like a smoothie, and just whip the thick cream.
- Place a dollop of the chocolate cherry cream onto each meringue and then your cherry cheek onto that.
