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Meringue with Strawberries and Chocolate

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Meringue with Strawberries and Chocolate
Andrew McMeel Publishing
"This is my friend Sue's meringue. It's well—dressed, showy—quite over-the-top—and easy to make. You can add a little confectioners' sugar to your cream as you whip it, if you like your sweet things very sweet. I whip it without and just shake a little sugar over the top of the cake to serve. This is lovely with strawberries, blackberries, or raspberries, served in slices with a big cup of milky tea."

Reprinted with permission from Apples for Jam by Tessa Kiros (Andrew McMeel 2008). Compare Prices

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Ingredients:

  • * * * * MERINGUE * * * *
  • 4 Egg Whites
  • 3/4 Cup Superfine Sugar
  • 1 Teaspoon Vanilla Extract
  • 2 Teaspoons Apple Cider Vinegar
  • 1/2 Cup Finely Chopped Walnuts or Hazelnuts
  • 1/2 Cup Finely Crushed Unsalted Crackers
  • * * * * TOPPING * * * *
  • 1 Cup Chopped Semisweet Chocolate
  • 1 Cup Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Strawberries
  • Confectioners Sugar, To Serve

Preparation:

Preheat the oven to 250° F. Cover the bottom of a 9½-inch springform cake pan with a sheet of parchment paper before clipping the side in place. The paper will stick out of the side, making it easier to remove the meringue later. Grease the side of the pan.

Whisk the egg whites in a bowl until they lose their foaminess and look like very thick, stiff shaving cream. Whisk in the sugar bit by bit until it is all incorporated, then whisk in the vanilla and the vinegar. Gently but thoroughly fold in the nuts and crackers. Spoon into the pan and level the surface, making a slight indent in the middle.

Bake for about 1¼ to 1½ hours, until the meringue is lightly golden and coming away from the side of the pan. Turn off the oven, prop the door just slightly ajar, and leave the meringue inside until it is completely cool. Take the meringue out of the pan and put it on a serving plate, removing the paper.

Melt the semisweet chocolate in the top of a double boiler, making sure that the water doesn't touch the bottom of the bowl. Drizzle over the meringue in a criss-cross pattern and then leave to harden completely. Whip the cream with the vanilla until it holds thickly on the beaters. Dollop onto the meringue, leaving a small border to show off the chocolate. Dot the berries on top and cover with a gentle shake of confectioners' sugar to serve.

Serves 8

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