Fruit-Filled Chocolate Meringues
Nutritional Info
- Amount Per Serving
- Calories: 92.5
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 27.2 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 2.1 g
- Protein: 1.6 g
View full nutritional breakdown of Fruit-Filled Chocolate Meringues calories by ingredient
This is a SparkPeople.com Recipe (what's this)
Introduction
Printed with permission from the American Institute for Cancer Research Printed with permission from the American Institute for Cancer ResearchIngredients
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2 egg whites at room temperature 1/4 tsp. cream of tartar Dash salt 1/2 cup sugar 1/2 tsp. vanilla extract 2 Tbsp. cocoa powder 3/4 cup fresh or frozen strawberries, halved or quartered depending on size 3/4 cup fresh or frozen whole raspberries 1 Tbsp. superfine or confectioners' sugar (for garnish)
Directions
1. Preheat oven to 275 degrees. Line cookie sheets with parchment paper.
2. In mixing bowl, beat egg whites with cream of tartar, vanilla and salt until soft peaks form (tips of peaks will curl over when beaters are removed).
3. Beat in sugar a little at a time until soft peaks form (peaks will remain upright when beaters are removed). Sprinkle cocoa over top and fold in gently.
4. Drop meringue by 1/4 cup portions onto parchment paper that has been lightly coated with cooking spray. Indent center of each with back of tablespoon.
5. Bake 45 minutes or until dry to touch. Remove and cool. When completely cooled, store in air-tight container to prevent meringues from becoming soggy before serving time.
6. Just prior to serving, fill center of each meringue with mixture of fruit so berries mound slightly. Lightly dust fruit with sugar to garnish. If confectioners' sugar is used, sift lightly over berries using small strainer and spoon to move sugar through strainer. This technique achieves light dusting desired.
Makes 6 servings.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results
2. In mixing bowl, beat egg whites with cream of tartar, vanilla and salt until soft peaks form (tips of peaks will curl over when beaters are removed).
3. Beat in sugar a little at a time until soft peaks form (peaks will remain upright when beaters are removed). Sprinkle cocoa over top and fold in gently.
4. Drop meringue by 1/4 cup portions onto parchment paper that has been lightly coated with cooking spray. Indent center of each with back of tablespoon.
5. Bake 45 minutes or until dry to touch. Remove and cool. When completely cooled, store in air-tight container to prevent meringues from becoming soggy before serving time.
6. Just prior to serving, fill center of each meringue with mixture of fruit so berries mound slightly. Lightly dust fruit with sugar to garnish. If confectioners' sugar is used, sift lightly over berries using small strainer and spoon to move sugar through strainer. This technique achieves light dusting desired.
Makes 6 servings.
The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results
Member Ratings For This Recipe
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SCHAUMANN1
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PUNKY1231
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BBURGGRAFF
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BARBCHAPMAN73
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LCARULLA
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CUDALOUISE
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BEACHDREAMS
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ILONAHARNS
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SKHALL
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MBJOSEPH
This was a great, light desert for a Sunday company brunch. I made mine into 4 servings because they looked small. I think my fluffy egg whites fell a little when I added the chocolate powder, even though I folded them in really carefully. Still came out good though. Would definitely make again. - 7/15/07
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