Chocolate banana meringues recipe
information
Calories per serving 200.
ingredients
2 egg whites
100 g (3 1/2 oz) caster sugar
1 tablespoon cocoa powder
200 g pot of chocolate flavour low fat yogurt (e.g. Muller Light)
2 bananas, peeled and sliced
100 g (3 1/2 oz) caster sugar
1 tablespoon cocoa powder
200 g pot of chocolate flavour low fat yogurt (e.g. Muller Light)
2 bananas, peeled and sliced
method
1. Preheat the oven to Gas Mark 2/150 g°C/fan oven 130°C.
2. Line two baking trays with non stick baking parchment.
3. Place the egg whites in a clean, large mixing bowl and whisk with electric beaters until they form soft peaks.
4. Gradually add the sugar, a spoonful at a time, whisking well until you have a smooth, thick, glossy meringue mixture.
5. Sift in the cocoa powder and fold it in with a metal spoon.
6. Place four mounds of meringue mixture on the baking trays.
7. Use a small spoon to form each mound into a basket shape, with a dip in the centre.
8. Bake for 1 1/2 hours until the meringues are crisp. Allow them to cool.
9. When you are ready to serve, mix the yogurt and sliced bananas together
10. Spoon this into the centre of each meringue and serve.
2. Line two baking trays with non stick baking parchment.
3. Place the egg whites in a clean, large mixing bowl and whisk with electric beaters until they form soft peaks.
4. Gradually add the sugar, a spoonful at a time, whisking well until you have a smooth, thick, glossy meringue mixture.
5. Sift in the cocoa powder and fold it in with a metal spoon.
6. Place four mounds of meringue mixture on the baking trays.
7. Use a small spoon to form each mound into a basket shape, with a dip in the centre.
8. Bake for 1 1/2 hours until the meringues are crisp. Allow them to cool.
9. When you are ready to serve, mix the yogurt and sliced bananas together
10. Spoon this into the centre of each meringue and serve.
serving amount
serves 4.
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more information
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