Wednesday, June 27, 2012

Chocolate-Berry Meringue


Chocolate Meringue (see recipe below)

Raspberry Puree (see recipe below)

1 cup whipping cream

1tablespoon sugar

1/2 teaspoon vanilla

6 cups fresh blueberries, raspberries, blackberries, and/or sliced strawberries

Bittersweet chocolate curls or shavings


Prepare Meringue and Raspberry Puree. In chilled bowl beat cream, sugar, and vanilla until soft peaks form; spread onto meringue. Top with berries and chocolate. Drizzle raspberry puree onto plates. Serve meringue wedges atop puree.

Chocolate Meringue


6 egg whites

1 cup sugar

3 ounces bittersweet chocolate, finely shredded

3 tablespoons unsweetened cocoa powder

1 teaspoon balsamic vinegar


Allow egg whites to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Cover a very large baking sheet with parchment paper or foil. Draw a 10-inch diameter circle on paper, leaving a 1- to 2-inch margin outside the circle; set aside. 

In large mixing bowl beat egg whites with electric mixer on medium to high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is dissolved. Gently fold in bittersweet chocolate, unsweetened cocoa powder, and balsamic vinegar. 

Spread meringue on circle on prepared baking sheet. Place in oven. Immediately reduce oven temperature to 300 degrees F. Bake for 1 hour. Remove from oven; cool completely on baking sheet on rack. Carefully remove meringue from parchment; transfer to a serving platter.

Raspberry Puree


1 1/2 cups fresh raspberries

1 tablespoon sugar


In a blender place fresh raspberries. Cover and blend until pureed; sieve, if desired. Transfer to a small bowl. Stir in sugar.

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