Rating: 5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 8

If you can look at this delicious strawberry chocolate meringue torte without drooling on your keyboard, then you must be dreaming.

Recipe by Cooking Light October 1998

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250°.

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  • 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.

Nutrition Facts

184 calories; calories from fat 22%; fat 4.4g; saturated fat 3.3g; mono fat 0.7g; poly fat 0.1g; protein 2.6g; carbohydrates 34.7g; fiber 1g; cholesterol 0mg; iron 0.3mg; sodium 112mg; calcium 19mg.
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