Chocolate Chip Meringues with Strawberries

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.

Yield: 2 servings.
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 113
  • Calories from fat: 17%
  • Fat: 2.1g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.2g
  • Carbohydrate: 22.4g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 98mg
  • Calcium: 9mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 250°.
  2. 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.
  3. 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.
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