Cocoa Meringues with Berries Recipe

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Cocoa Meringues with Berries Recipe
Cocoa Meringues with Berries Recipe photo by Taste of Home
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Cocoa Meringues with Berries Recipe

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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
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + standing
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + standing

Ingredients

  • 1 egg white
  • 1/8 teaspoon cream of tartar
  • Dash salt
  • 3 tablespoons sugar, divided
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon baking cocoa
  • 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 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.
Originally published as Cocoa Meringues with Berries in Taste of Home June/July 2010, p72

Nutritional Facts

1 meringue with 1/2 cup sauce : 215 calories, 4g fat (2g saturated fat), 0 cholesterol, 102mg sodium, 46g carbohydrate (41g sugars, 3g fiber), 3g protein.

  • 1 egg white
  • 1/8 teaspoon cream of tartar
  • Dash salt
  • 3 tablespoons sugar, divided
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon baking cocoa
  • 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
  1. 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.
  2. 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 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour.
  3. 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.
Originally published as Cocoa Meringues with Berries in Taste of Home June/July 2010, p72

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jonnyozark User ID: 1598140 141856
Reviewed Dec. 20, 2012

"I'm hesitating to try these as the nutritional facts are awfully high in calories & carbs. This data can't be correct! Similar meringue recipes I've reviewed are no where near these amounts. Can they be retested?"

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