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Cocoa Meringues with Berries

 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


  • 1 egg white
  • 1/8 teaspoon cream of tartar
  • Dash salt
  • 3 tablespoons sugar, divided
  • 1 tablespoon baking cocoa
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 2 tablespoons finely chopped bittersweet chocolate
  • 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


  • Place egg white in a small bowl; let stand at room temperature for 30
  • minutes.
  • Preheat oven to 275°. 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

2 of 2

Cocoa Meringues with Berries (continued)

Directions (continued)

  • 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 50-60 minutes or until set
  • and dry. Turn oven off; leave meringues in oven for 1 hour.
  • 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.
Nutritional 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.