LIVE
Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

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.

Rebecca Broida Gart
Recipe by Cooking Light September 2000

Gallery

Credit: Rachel Johnson

Recipe Summary

Yield:
2 servings.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°.

    Advertisement
  • 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.

Nutrition Facts

113 calories; calories from fat 17%; fat 2.1g; saturated fat 1.1g; mono fat 0.6g; poly fat 0.1g; protein 2.2g; carbohydrates 22.4g; fiber 1g; iron 0.3mg; sodium 98mg; calcium 9mg.
Advertisement