If you can look at this delicious strawberry chocolate meringue torte without drooling on your keyboard, then you must be dreaming.
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
How to Make It
Preheat oven to 250°.
Cover a large baking sheet with parchment paper. Draw 2 (8-inch) circles on paper. Turn paper over, and secure with masking tape.
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.
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.
Sprinkle strawberries with 1 teaspoon sugar; cover and set aside.
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.
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.
This is one of those desserts that turns out even better than the recipe sounds. I would save the step of melting the chocolate chips on top of the meringue in the oven (I couldn't get them to melt to spreading consistency anyway) and melt them in the microwave to drizzle over the meringue when it comes out of the oven. Yummmmm.... tastes like more!
I made this last night for a sweet treat. My wife and Daughter loved it. We thought it was a bit sweeter than needed to be, but it did not stop us from eating it. Simple to make, with very little prep. Used 9 inch Cake round pans, with parchment paper instead of drawing a circle and spreading it out. They came out of the oven fine.
Our next batch will be to use 1/2 Splenda 1/2 sugar to see if the taste remains true.
Will make this again for my wife's family, as they are all girls and love these sort of deserts.
I whipped this up mid-party this weekend...while it wasn't quick, it was pretty easy, and even a meringue n00b like me could do it! I probably could have left them in the oven a bit longer, as they were really sticky and wouldn't come off the paper without a fight...ended up looking less pretty but tasted just as good!!!
Looked for a strawberry recipe that was fancier than a shortcake. This is great! It looks pretty and tastes great - will make for guest for luncheon next. The calorie count is a definite plus. The portions are not chinchy. It took mine about 15 minutes longer than the 50 minutes to bake - but it is humid today.