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Cocoa Meringues with Berries
A chocolatey meringue shell holds berries cooked in a slightly sweet orange sauce. You can use your choice of berries. And don't be intimidated by making meringue from scratch, this recipe is straightforward and easy to follow. This is a fancy dessert for two or can be doubled for more.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 2 hours 10 minutes
Servings 2 people
Ingredients
- 1 egg white
- ⅛ tsp cream of tartar
- Dash salt
- 3 tbsp sugar divided
- 1 tbsp baking cocoa
- ¼ tsp vanilla extract
- 2 tbsp finely chopped bittersweet chocolate
Berry sauce
- 2 tbsp sugar
- 1 tsp cornstarch
- 2 tbsp orange juice
- 1 tbsp water
- ½ cup fresh or frozen blueberries thawed
- ½ cup fresh or frozen raspberries thawed
Instructions
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Place egg white in a small bowl; let stand at room temperature for 30 minutes.
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Preheat oven to 275 F. Add cream of tartar and salt to egg white; beat on medium speed until soft peaks form. Gradually beat in 2 tbsp sugar.
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Mix 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.
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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 meringue in oven for 1 hour.
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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 the berries. Cool to room temperature. Spoon berries with sauce into meringue cups.
Recipe Notes
I use strawberries instead.