SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chocolate-Berry Meringue

Makes: 10 servings
Prep 5 mins
Chocolate-Berry Meringue
Ingredients
  • 1  recipe Chocolate Meringue
  • 1  recipe Raspberry Puree
  • 1  cup  whipping cream
  • 1  tablespoon  sugar
  • 1/2  teaspoon  vanilla
  • 6  cups  fresh blueberries, raspberries, blackberries, and/or sliced strawberries
  •  Bittersweet chocolate curls or shavings
Directions

1. Prepare Meringue and Raspberry Puree. In chilled bowl beat cream, sugar, and vanilla until soft peaks form; spread onto meringue. Top with berries and chocolate. Drizzle raspberry puree onto plates. Serve meringue wedges atop puree. Serves 10.

Chocolate Meringue
Cool 2 hrs Bake 350°F1 hr  /300 F
Ingredients
  • 6  egg whites
  • 1  cup  sugar
  • 3  ounces  bittersweet chocolate, finely shredded
  • 3  tablespoons  unsweetened cocoa powder
  • 1  teaspoon  balsamic vinegar
Directions

1. Allow egg whites to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Cover a very large baking sheet with parchment paper or foil. Draw a 10-inch diameter circle on paper, leaving a 1- to 2-inch margin outside the circle; set aside. In large mixing bowl beat egg whites with electric mixer on medium to high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is dissolved. Gently fold in bittersweet chocolate, unsweetened cocoa powder, and balsamic vinegar. Spread meringue on circle on prepared baking sheet. Place in oven. Immediately reduce oven temperature to 300 degrees F. Bake for 1 hour. Remove from oven; cool completely on baking sheet on rack. Carefully remove meringue from parchment; transfer to a serving platter.

Nutrition Facts (Chocolate-Berry Meringue)
  • Servings Per Recipe 10,
  • cal. (kcal) 274,
  • Fat, total (g) 12,
  • chol. (mg) 33,
  • sat. fat (g) 7,
  • carb. (g) 39,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 6,
  • sugar (g) 33,
  • pro. (g) 4,
  • vit. A (IU) 437,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 0,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 44,
  • Potassium (mg) 186,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Raspberry Puree
Cool 2 hrs Bake 350°F1 hr  /300 F
Ingredients
  • 1 1/2  cups  fresh raspberries
  • 1  tablespoon  sugar
Directions

1. In a blender place fresh raspberries. Cover and blend until pureed; sieve, if desired. Transfer to a small bowl. Stir in sugar.

Nutrition Facts (Chocolate-Berry Meringue)
  • Servings Per Recipe 10,
  • cal. (kcal) 274,
  • Fat, total (g) 12,
  • chol. (mg) 33,
  • sat. fat (g) 7,
  • carb. (g) 39,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 6,
  • sugar (g) 33,
  • pro. (g) 4,
  • vit. A (IU) 437,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 0,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 44,
  • Potassium (mg) 186,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe