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Strawberry-Chocolate Meringue Torte

Becky Luigart-Stayner
Yield 8 servings (serving size: 1 wedge)
If you can look at this delicious strawberry chocolate meringue torte without drooling on your keyboard, then you must be dreaming.

Ingredients

  • 4 large egg whites
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 cup sugar
  • 2 cups sliced strawberries
  • 1 teaspoon sugar
  • 1/4 cup semisweet chocolate chips, divided
  • 2 cups frozen reduced-calorie whipped topping, thawed and divided

Nutrition Information

  • calories 184
  • caloriesfromfat 22 %
  • fat 4.4 g
  • satfat 3.3 g
  • monofat 0.7 g
  • polyfat 0.1 g
  • protein 2.6 g
  • carbohydrate 34.7 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 112 mg
  • calcium 19 mg

How to Make It

  1. Preheat oven to 250°.

  2. Cover a large baking sheet with parchment paper. Draw 2 (8-inch) circles on paper. Turn paper over, and secure with masking tape.

  3. Beat egg whites, salt, and cream of tartar at high speed of a mixer until foamy. Gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

  4. Spread half of the mixture into each circle on prepared baking sheet using the back of a spoon. Bake at 250° for 1 hour or until the meringues are crisp.

  5. Sprinkle strawberries with 1 teaspoon sugar; cover and set aside.

  6. Sprinkle each meringue with 1 1/2 tablespoons chocolate chips. Return the meringues to oven; turn off heat, and let stand for 5 minutes. Spread the softened chocolate with a spatula. Cool meringues to room temperature.

  7. Place 1 meringue on a serving platter; spread 1 cup whipped topping over top. Arrange half of strawberry mixture over the whipped topping. Top with remaining meringue; spread 1 cup whipped topping over top. Arrange the remaining strawberry mixture over the whipped topping. Place 1 tablespoon chocolate chips in a small microwave-safe bowl. Microwave at HIGH 1 minute or until chips are soft. Stir chocolate; drizzle over top of torte.