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Cocoa Meringues with Berries

Meringues can be challenging on a humid day, but if you're really craving one, meringues can be purchased at your favorite bakery. Add this sweet sauce, and you're all set! —Raymonde Bourgeois, Swastika, Ontario
  • Total Time
    Prep: 20 min. Bake: 50 min. + standing
  • Makes
    2 servings

Ingredients

  • 1 large egg white
  • 1/8 teaspoon cream of tartar
  • Dash salt
  • 3 tablespoons sugar, divided
  • 1 tablespoon baking cocoa
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons finely chopped bittersweet chocolate
  • BERRY SAUCE:
  • 2 tablespoons sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons orange juice
  • 1 tablespoon water
  • 1/2 cup fresh or frozen blueberries, thawed
  • 1/2 cup fresh or frozen raspberries, thawed
  • Grated orange zest, optional

Directions

  • Place egg white in a small bowl; let stand at room temperature for 30 minutes.
  • Preheat oven to 275°. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in 2 tablespoons sugar.
  • Combine cocoa and remaining sugar; add to meringue with vanilla. Beat on high until stiff glossy peaks form and sugar is dissolved. Fold in chopped chocolate.
  • Drop 2 mounds onto a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake until set and dry, 50-60 minutes. Turn oven off; leave meringues in oven for 1 hour.
  • In a small saucepan, combine sugar, cornstarch, orange juice and water. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; stir in berries. Cool to room temperature. Spoon into meringues. If desired, top with grated orange zest.
Nutrition Facts
1 meringue with 1/2 cup sauce : 215 calories, 4g fat (2g saturated fat), 0 cholesterol, 102mg sodium, 46g carbohydrate (41g sugars, 3g fiber), 3g protein.
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