Cocoa Meringues with Berries |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 2 |
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Meringues can be challenging on a humid day, but if you're really craving one, meringues can be purchased at your favorite bakery. Add this sweet sauce, and you're all set! Raymonde Bourgeois, Swastika, ON Ingredients:
1 egg white |
1/8 teaspoon cream of tartar |
dash salt |
3 tablespoons sugar, divided |
1 tablespoon baking cocoa |
1/4 teaspoon vanilla extract |
2 tablespoons finely chopped bittersweet chocolate |
berry sauce: |
2 tablespoons sugar |
1 teaspoon cornstarch |
2 tablespoons orange juice |
1 tablespoon water |
1/2 cup fresh or frozen blueberries, thawed |
1/2 cup fresh or frozen raspberries, thawed |
Directions:
1. Place egg white in a small bowl; let stand at room temperature for 30 minutes.
2. Preheat oven to 275°. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in 2 tablespoons sugar.
3. Combine cocoa and remaining sugar; add to meringue with vanilla. Beat on high until stiff glossy peaks form and sugar is dissolved. Fold in chopped chocolate.
4. Drop two mounds onto a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake 50-60 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour.
5. In a small saucepan, combine sugar, cornstarch, orange juice and water. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; stir in berries. Cool to room temperature. Spoon into meringues. Yield: 2 servings.
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