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Chocolate Meringues with Chocolate Topper and Raspberries
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)
1For 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.
2Preheat 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).
3Spoon 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.
4For chocolate topper, place whipped topping in a small bowl. Fold in the 1½ teaspoons cocoa powder. Refrigerate until ready to serve.
5To serve, spread the chocolate topper evenly onto meringues. Top with raspberries. If desired, dust lightly with additional powdered sugar and garnish with chocolate curls.