Chocolate Chip Meringues with Strawberries

Chocolate Chip Meringues with Strawberries Recipe
You can double the recipe for the meringues and save some for a later date; they freeze beautifully for up to 2 months. Just remove them from the freezer and top them with the strawberry mixture--no thawing required. You can also substitute raspberries for the strawberries , if you prefer.


2 servings.

Recipe from

Cooking Light

Nutritional Information

Calories 113
Caloriesfromfat 17 %
Fat 2.1 g
Satfat 1.1 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 2.2 g
Carbohydrate 22.4 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 98 mg
Calcium 9 mg


1 large egg white
1/8 teaspoon cream of tartar
Dash of salt
1/4 cup powdered sugar
1 tablespoon semisweet chocolate chips
1/4 teaspoon vanilla extract
1/2 cup sliced strawberries
1/2 teaspoon granulated sugar


Preheat oven to 250°.

Cover a baking sheet with parchment paper. Draw 2 (3-inch) circles on paper. Turn paper over, and secure with masking tape. Beat egg white, cream of tartar, and salt at high speed of a mixer until foamy. Gradually add 1/4 cup powdered sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Fold in chocolate chips and vanilla.

Divide the egg white mixture evenly between the 2 drawn circles. Shape the meringues into nests using the back of a spoon. Bake at 250° for 1 to 1 1/2 hours or until dry. Turn oven off, and cool the meringue nests in closed oven for at least 3 hours. Carefully remove the meringue nests from paper. Combine strawberries and granulated sugar. Spoon the strawberry mixture evenly over meringues.

Rebecca Broida Gart,

Cooking Light

September 2000
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