295g golden caster sugar (we used Tate & Lyle)

5 large egg whites

2 heaped tbsp cocoa powder

To serve

300ml lactose free cream, whipped till thick

1 punnet strawberry

1 punnet blueberry

1 punnet raspbbery

2 oranges segmented

Serves - 4


Preheat the oven to 200C/180 Fan/Gas 6. Tip the sugar onto 1 of the baking trays and spread it out in an even layer.

Warm through on the middle shelf of the oven for about 5-6 minutes or until the sugar feels hot to touch and has lightly coloured, stirring once. Don't let it caramelize. Pour into a small bowl.

Reduce the oven heat down to its lowest (around 110C/90 Fan).

As soon as the sugar is ready, using an electric mixer, add the whites to the bowl and whisk at a high speed until they are light and foamy, for about 1 minute.

Slowly add the hot sugar, a dessertspoon at a time, and continue whisking until the mixture has cooled and it very thick and glossy.

Scrape down the sides halfway through. This will take about 10 minutes.

Sift the cocoa over the meringue mixture and, using a large spoon, carefully fold it through using 3 or 4 strokes so that it looks marbled.

Use a little of the meringue to stick down the parchment paper on the remaining 2 baking trays.

With 2 large spoons, divide the mixture into 10 large dollops, spacing them well apart on the trays as they almost double in size when baking.

Bake on the middle and top shelves of the oven for around 2 hours, swapping the trays over halfway through.

The meringues are ready when they are crisp on the outsides, the insides are still soft, and they sound hollow when the bottoms are tapped.

Remove to a wire rack to cool, then store in an air-tight container.

To serve, simply topped with the whipped lactose free cream, and decorate with the fruit.

Recipe adapted from: Good Food
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