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Cocoa Meringues with Berries

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

2 ServingsPrep: 20 min. Bake: 50 min. + standing

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

Place egg white in a small bowl; let stand at room temperature for 30
minutes. Add cream of tartar and salt; beat on medium speed until
soft peaks form. Gradually beat in 2 tablespoons sugar.
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.
Drop two mounds onto a parchment paper-lined baking sheet. Shape into
3-in. cups with the back of a spoon. Bake at 275° for 50-60

2 of 2

Cocoa Meringues with Berries (continued)

Directions (continued)

minutes or until set and dry. Turn oven off; leave meringues in oven
for 1 hour.
In a small saucepan, combine the sugar, cornstarch, orange juice and
water. Bring to a boil; cook and stir for 1 minute or until
thickened. Remove from the heat; stir in berries. Cool to room
temperature. Spoon into meringues. Yield: 2 servings.

Nutrition Facts: 1 meringue with 1/2 cup sauce equals 215 calories, 4 g fat (2 g saturated fat), 0 cholesterol, 102 mg sodium, 46 g carbohydrate, 3 g fiber, 3 g protein.