Chocolate Meringues with Chocolate Topper and Raspberries

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.

Preheat oven to 200 degrees F. In a medium bowl combine egg white, cream of tartar and vanilla. Sift together the 1/3 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).

Spoon or pipe meringue over circles on paper. Bake 1 1/2 hours. Turn off oven; let meringues dry in oven with door closed 2 hours. Lift meringues off paper. Transfer to a wire rack.

For chocolate topper, place whipped topping in a small bowl. Fold in the 1 1/2 teaspoons cocoa powder. Refrigerate until ready to serve.

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.