Recipe Image

Chocolate Meringues with Chocolate Topper and Raspberries

  • 25 m
  • 4 h 25 m
Diabetic Living Magazine
“Allow this delicious meringue dessert to chill for 2 hours before topping with the chocolate topper and raspberries.”


    • 1 egg white
    • ⅛ teaspoon cream of tartar
    • ⅛ teaspoon vanilla extract
    • ⅓ cup powdered sugar
    • 2 teaspoons unsweetened cocoa powder
    • ⅓ cup frozen light whipped dessert topping, thawed
    • 1½ teaspoons unsweetened cocoa powder
    • ½ cup fresh raspberries
    • Powdered sugar (optional)
    • Chocolate curls


  • 1 For meringues, allow egg white to stand at room temperature 30 minutes. Line a baking sheet with parchment paper or foil. Draw two 3-inch circles on the paper or foil; set aside.
  • 2 Preheat oven to 200°F. In a medium bowl combine egg white, cream of tartar and vanilla. Sift together the ⅓ cup powdered sugar and the 2 teaspoons cocoa powder; set aside. Beat egg white mixture with an electric mixer on medium speed until soft peaks form (tips curl). Add powdered sugar mixture, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
  • 3 Spoon or pipe meringue over circles on paper. Bake 1½ hours. Turn off oven; let meringues dry in oven with door closed 2 hours. Lift meringues off paper. Transfer to a wire rack.
  • 4 For chocolate topper, place whipped topping in a small bowl. Fold in the 1½ teaspoons cocoa powder. Refrigerate until ready to serve.
  • 5 To serve, spread the chocolate topper evenly onto meringues. Top with raspberries. If desired, dust lightly with additional powdered sugar and garnish with chocolate curls.
ALL RIGHTS RESERVED © 2019 Printed From 12/12/2019