Meringues with Fresh Strawberries and Chocolate Mascarpone

Meringues with Fresh Strawberries and Chocolate Mascarpone Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe from

Cooking Light

Nutritional Information

Calories 211
Caloriesfromfat 30 %
Fat 7 g
Satfat 3.6 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 3 g
Carbohydrate 35.9 g
Fiber 2.5 g
Cholesterol 18 mg
Iron 0.5 mg
Sodium 28 mg
Calcium 32 mg


2 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
Chocolate Mascarpone:
1 1/2 tablespoons sugar
1 tablespoon unsweetened cocoa
6 tablespoons (3 ounces) mascarpone cheese, softened
1 teaspoon fat-free milk
1/4 teaspoon vanilla extract
3 1/2 cups quartered small strawberries (about 1 1/2 quarts)
1/4 cup sugar
Mint sprigs (optional)


Preheat oven to 225°.

To prepare meringues, cover a baking sheet with parchment paper. Draw 6 (4-inch) circles on paper. Turn paper over; secure with masking tape. Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Divide egg white mixture evenly among 6 drawn circles on baking sheet; spread to fill the circles using the back of a spoon.

Bake at 225° for 1 1/2 hours. Turn oven off; cool meringues in closed oven for 30 minutes. Carefully remove meringues from paper. Cool completely. (Meringues can be stored in an airtight container for up to a week.)

To prepare chocolate mascarpone, sift together 1 1/2 tablespoons sugar and cocoa. Combine mascarpone, milk, and vanilla in a small bowl; stir just until combined. Stir in cocoa mixture.

To prepare strawberries, toss berries with 1/4 cup sugar; let stand 15 minutes.

Place 1 meringue on each of 6 plates; spread about 1 1/2 tablespoons mascarpone mixture on top of each meringue. Top each serving with about 1/2 cup strawberry mixture. Garnish with mint sprigs, if desired.

Laura Werlin,

Cooking Light

May 2002
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