Chocolate and Berry Covered Meringue |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This was great for the first Seder. Cooking Light, March 2002. Ingredients:
4 large egg whites |
1 dash salt |
1 teaspoon fresh lemon juice |
1/2 teaspoon vanilla extract |
3/4 cup sugar |
1/4 cup semisweet chocolate, chopped |
4 teaspoons water |
2 cups fresh blueberries |
2 cups fresh raspberries |
mint sprig (optional) |
chopped and toasted almond (optional) |
Directions:
1. Preheat oven to 200ยบ.
2. PREPARE MERINGUE:.
3. Cover a baking sheet with parchment paper.
4. Draw a 9 circle on paper.
5. Turn paper over; secure with masking tape.
6. Place egg whites and salt in a large bowl; beat with mixer at high speed until foamy.
7. Add juice and vanilla; beat until soft peaks form.
8. Add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
9. Spoon egg mixutres into 9 circle on prepared baking sheet.
10. Shape meringue intoa nest with 1 slides using the back of a spoon.
11. Bake for 1 hour.
12. Turn oven off; cool merinugue in closed oven for 30 minutes.
13. Carefully remove meringue from paper.
14. PREPARE TOPPING:.
15. Place chocolate and water in small microwave-safe bowl.
16. Microwave at high speed 1 minute or until chocolate melts, stirring every 20 seconds.
17. Arrange berries on top of meringue; drizzle with chocolate sauce.
18. Garnish with mint sprigs and almonds, if desired.
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