Meringue brownie

Brooke Calhoun
very easy
5 1
45 mins
45 mins


Servings: 25
  • 7-10 Tbsp some + 250 g butter
  • 300 g Dark chocolate
  • 4 Eggs (Gr. M)
  • 250 g demerara sugar
  • 7-10 Tbsp Salt
  • 200 g Flour
  • 50 g Baking cocoa
  • 1 TEASPOON Baking Powder
  • 125 g Apricot fruit spread
  • 2 Protein (Gr. M)
  • 1 TEASPOON Lemon juice
  • 100 g Sugar
  • 7-10 Tbsp Piping bag with perforated nozzle


  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease square springform pan (24 x 24 cm; alternatively round, 26 cm Ø). Break chocolate into pieces for the dough.

  2. 2

    Melt with 250 g butter in pieces in a saucepan at low heat.

  3. 3

    Battez les œufs, le sucre et une pincée de sel avec les fouets du batteur pendant 3-4 minutes jusqu'à obtenir une crème. Retirer le beurre au chocolat du feu et l'incorporer immédiatement au mélange d'œufs.

  4. 4

    Mix flour, cocoa and baking powder. Quickly stir into the chocolate-egg mixture. Put the dough into the mould and smooth it down. Bake in a hot oven for about 13-15 minutes.

  5. 5

    In the meantime, briefly bring the fruit spread to the boil. Beat the egg white and lemon juice until stiff, adding sugar. Fold in fruit spread in streaks. Pour into a piping bag with a medium perforated spout.

  6. 6

    Take the brownie out of the oven. Turn down the oven temperature (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Spray egg whites in small tuffs next to each other. Bake the brownie for another 10-12 minutes.

  7. 7

    Remove and let it cool down. Remove from the mould and cut into approx. 4 x 4 cm pieces.

Nutrition Facts

260 kcal
27 g
14 g
4 g