Chocolate and Berry-Covered Meringue

Randy Mayor; Lydia DeGaris-Pursell

This lower-fat substitute for Schaum Torte--basically, a large meringue filled with strawberries and topped with whipped cream, is guaranteed to satisfy every chocoholic in the house.

Yield: 8 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 12%
  • Fat: 1.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.5g
  • Carbohydrate: 31g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 67mg
  • Calcium: 12mg

Ingredients

  • Meringue:
  • 4 large egg whites
  • Dash of salt
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • Topping:
  • 1/4 cup semisweet chocolate, chopped
  • 4 teaspoons water
  • 2 cups fresh blueberries
  • 2 cups fresh raspberries
  • Mint sprigs (optional)

Preparation

  1. Preheat oven to 200°.
  2. To prepare meringue, cover a baking sheet with parchment paper. Draw a 9-inch circle on paper. Turn paper over; secure with masking tape. Place egg whites and salt in a large bowl; beat with a mixer at high speed until foamy. Add juice and vanilla; beat until soft peaks form. Add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
  3. Spoon egg white mixture into 9-inch circle on prepared baking sheet. Shape meringue into a nest with 1-inch sides using the back of a spoon. Bake at 200° for 1 hour. Turn oven off; cool meringue in closed oven for 30 minutes. Carefully remove meringue from paper.
  4. To prepare topping, place chocolate and water in a small microwave-safe bowl. Microwave at high 1 minute or until chocolate melts, stirring every 20 seconds.
  5. Arrange berries on top of meringue; drizzle with chocolate sauce. Garnish with mint sprigs, if desired.
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