Low FODMAP Chocolate Swirl Meringues with Raspberries

Inspired by a visit to one of Ottolenghi’s London restaurants, we’ve developed Low FODMAP chocolate swirl meringues. We’ve reduced the size of Ottolenghi’s enormous meringues and used dark chocolate instead of cocoa to minimise fodmaps. We’ve also tapped into the classic combination of chocolate and raspberries - simply delicious! My family gave these 5 stars!

INGREDIENTS

• 6 egg whites

• 220g caster sugar

• 180g light brown muscovado sugar

• 50g 70%+ dark chocolate, melted (30g is the recommended Low FODMAP serving size)

• lactose-free cream (if you don’t have access to lactose-free cream and don’t want to make your own, 1/2 cup is the recommended Low FODMAP serving size for regular cream)

• fresh raspberries (1/3 cup is the recommended Low FODMAP serving size)

This recipe makes 10 meringues, depending on their size.

METHOD

1. Pre-heat the oven to 120°C/100°C and line 2 trays with baking paper. Set aside.

2. Put the egg whites and both sugars in a large heatproof bowl set over a pan of barely simmering water. Whisk the egg whites and sugar by hand, over the heat, until the sugar starts to dissolve. Don’t let the mixture get too hot. You may have to remove it momentarily if it gets too warm. Once the sugar has dissolved, you can then use an electric beater to whisk vigorously until you have a smooth, thick and glossy meringue. Continue whisking until the mixture cools (about 7-10 mins).

3. Melt the chocolate gently over the simmering pot of water (or in the microwave). While you may be tempted to fold it directly into your meringue mixture - DON’T! You’ll get better results if you spoon a tablespoon of the chocolate around a mixing bowl. Then add a very large spoonful of the meringue (adjust the amount depending on the size you’re after) and fold in the chocolate artfully to get a decorative swirl. Without fussing too much, spoon the mound of meringue onto a baking sheet and make a small dip in the middle of each meringue. If you overwork this step, the whole meringue will turn brown which ruins the effect of the swirl.

4. Bake in the oven for 1 hour, turn off the oven and leave inside to cool for 3-4 hours (preferably overnight).

5. If you have any leftovers, the shells should keep in an airtight container for up to 3 days.

6. Serve with lactose-free cream and fresh raspberries.

Note for fodmappers - while this recipe minimises fodmap content, the cream is high in fat which can affect gut motility. The Monash Fodmap App cautions that when consumed in excess, fat can be an additional symptom trigger so start small and test your limits.