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Categories:
egg whites salt cream of tartar sugar cocoa cornstarch vinegar vanilla bittersweet chocolate strawberries whipping cream sugar bittersweet chocolate
Viewed: 26 - Published at: 3 months agoIngredients
- 6 egg whites
- 1/4 tsp. salt
- 1/4 tsp. cream of tartar
- 1-1/2 cup granulated sugar
- 3 tbsp. unsweetened cocoa powder
- 2 tsp. cornstarch
- 1 tbsp. vinegar
- 2 tsp. vanilla
- 2 oz. bittersweet chocolate, chopped
- 3 cups strawberries, hulled
- 1-1/2 cup whipping cream
- 2 tsp. granulated sugar
- 1 oz. bittersweet chocolate, melted
Method
- Line rimmed baking sheet with parchment paper or greased and floured foil.
- Using 8-inch cake pan as guide, draw circle on paper; turn paper over.
- In bowl, beat together egg whites, salt and cream of tartar until soft peaks form.
- Beat in sugar, about 3 tbsp.
- at a time, until stiff and glossy peaks form.
- sift cocoa and cornstarch over top; gently fold in.
- Gently fold in vinegar, vanilla, then chocolate.
- Mound onto circle on prepared baking sheet.
- Bake in center of 275 F. oven for 1 1/2 hours or until crispy outside but still soft in center.
- slice long metal spatula under meringue to loosen; transfer to rack and let cool completely.
- Place on serving platter.
- TOPPING: slice or halve strawberries.
- In bowl, whip cream with sugar; spread over meringue.
- Arrange strawberries decoratively over top.
- Drizzle chocolate over berries.
- Makes 6 to 8 servings.
- TIPS: Eggs separate better when cold but beat up to a higher volume when at room temperature.
- If you have no bittersweet chocolate on hand to drizzle over the berries, just sieve some unsweetened cocoa powder over top for a dazzling effect.
- Canadian Living's Best Chocolate
