1/4 cup semisweet chocolate, chopped
4 tsp. water
2 cups fresh blueberries
2 cups fresh raspberries
Mint sprigs (optional)
Preheat oven to 200°F.
To prepare meringue, cover a baking
sheet with parchment paper. Draw a 9" circle
on paper. Turn paper over. Secure with masking
tape. Place egg whites and salt in large bowl,
beat with a mixer at high speed until foamy. Add
juice and vanilla, beat until soft peaks form.
Add 3/4 cup sugar, 1 tablespoon at a time, beating
until stiff peaks form.
Spoon egg white mixture into a
9" circle on prepared baking sheet. Shape
meringue into a nest with 1" sides using
the back of a spoon. Bake at 200°F for 1 hour.
Turn oven off, cool meringue in closed oven for
30 minutes. Carefully remove meringue from paper.
To prepare topping, place chocolate
and water in a small microwave-safe bowl. Microwave
at HIGH 1 minute or until chocolate melts, stirring
every 20 seconds.
Arrange berries on top of meringue,
drizzle with chocolate sauce. Garnish with mint
springs, if desired.