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Shabbat Recipes --> Shabbat Recipes --> Dessert
Chocolate and Berry Covered Meringue (P, KLP)
Source: Joan Nathan in Cooking Light Magazine, March 2002
Serves: 8
Meringue:
4 large egg whites
Dash of salt
1 tsp. fresh lemon juice
1/3 tsp. vanilla extract
3/4 cup sugar

Topping:
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.

 

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