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Strawberry Chocolate Meringue Recipe

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This special-occasion dessert is impressive and elegant. Strawberries are my family's favorite fruit, and they go great with chocolate. -Mary Lou Smarsh, Laurel, Montana

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Strawberry Chocolate Meringue Recipe

Prep: 20 min. + standing Bake: 45 min. + cooling

Yield: 8-10 Servings

20 45 65

Ingredients

3 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup sugar
1/2 cup finely chopped almonds, toasted
FILLING:
1 package (3 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/2 cup baking cocoa
2 tablespoons milk
1/2 teaspoon vanilla extract
1 cup heavy whipping cream
3 cups whole fresh strawberries
2 ounces semisweet chocolate, chopped
2 teaspoons shortening

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper. Trace a 9-in. circle on paper.
Beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff glossy peaks form and sugar is dissolved. Fold in almonds.
Spoon meringue evenly over circle, forming a 1-1/4-in. rim. Bake at 300° for 45 minutes. Turn oven off; leave meringue in oven for 1 hour.
Remove from the oven and cool on baking sheets. When cooled completely, remove meringues from paper and store in an airtight container at room temperature.
In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the cocoa, milk and vanilla. Fold in whipped cream. Spoon into the meringue shell. Top with strawberries.
In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over berries. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 piece) equals 323 calories, 17 g fat (8 g saturated fat), 42 mg cholesterol, 57 mg sodium, 40 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Strawberry Chocolate Meringue in Reminisce January/February 2003, p49

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