Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Laura Werlin
Recipe by Cooking Light May 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 225°.

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  • 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.

Nutrition Facts

211 calories; calories from fat 30%; fat 7g; saturated fat 3.6g; mono fat 1.5g; poly fat 0.4g; protein 3g; carbohydrates 35.9g; fiber 2.5g; cholesterol 18mg; iron 0.5mg; sodium 28mg; calcium 32mg.
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