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Categories:
egg whites cream of tartar salt sugar vanilla cocoa powder fresh strawberries fresh raspberries sugar
Viewed: 24 - Published at: 7 years agoIngredients
- 2 egg whites, at room temperature
- 14 teaspoon cream of tartar
- 1 dash salt
- 12 cup sugar
- 12 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- 34 cup fresh strawberries (halved or quartered depending on size) or 34 cup frozen strawberries (halved or quartered depending on size)
- 34 cup fresh raspberries or 34 cup frozen raspberries
- 1 tablespoon superfine sugar (for garnish) or 1 tablespoon confectioners' sugar (for garnish)
Method
- Preheat oven to 275 degrees.
- Line cookie sheets with parchment paper.
- In mixing bowl, beat egg whites with cream of tartar, vanilla and salt until soft peaks form (tips of peaks will curl over when beaters are removed).
- Beat in sugar a little at a time until stiff peaks form (peaks will remain upright when beaters are removed).
- Sprinkle cocoa over top and fold in gently.
- Drop meringue by 1/4 cup portions onto parchment paper that has been lightly coated with cooking spray.
- Indent center of each with back of tablespoon.
- Bake 45 minutes or until dry to touch.
- Remove and cool.
- When completely cooled, store in air-tight container to prevent meringues from becoming soggy before serving time.
- Just prior to serving, fill center of each meringue with mixture of fruit so berries mound slightly.
- Lightly dust fruit with sugar to garnish.
- If confectioners' sugar is used, sift lightly over berries using small strainer and spoon to move sugar through strainer.
- This technique achieves light dusting desired.
