Chocolate meringue biscuits (low FODMAP, gluten free)

Gluten-free Chocolate meringue biscuits (FODMAP friendly)

These little biscuits are so good and moreish.

Just received confirmation from Monash that amount of cocoa powder used in this recipe (5g, or 2tsp) is low FODMAP, so I am sharing this recipe as a FODMAP recipe. Please take care not to have too many in one go – Monash recommends sugar intake 1 serve = 16g.

Recipe is as follow:


(Serves 8 as a FODMAP recipe; makes 16-20 pieces)

  • 4 egg white
  • 100g caster sugar
  • 20g rice flour
  • 4tsp cocoa powder  (check package ingredient listing for any added gluten)


Preheat the oven at 160c.

In a mixer, whisk egg white till soft peak; gradually add caster sugar, continue to whisk until stiff peak; sift the rice flour and cocoa powder; add the rice flour & cocoa to the mixture slowly; continue to whisk briefly until roughly combined; then finish the meringue by hand folding using a spatula.

Line a baking tray with baking paper; pipe the meringue onto the baking paper.

Bake the biscuits in a lower rack of the oven for 10 minutes, rotate the tray once; then turn the oven to 130c; bake for further 40-50 minutes, rotate occasionally.

Cool on a cooling rack.



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