Chocolate-Berry Meringue Be the first to rate & review! Choose your favorite berries for this chocolate and cream dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Kim Cornelison Prep Time: 5 mins Total Time: 5 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 recipe Chocolate Meringue 1 recipe Raspberry Puree 1 cup whipping cream 1 tablespoon sugar ½ teaspoon vanilla 6 cup fresh blueberries, raspberries, blackberries, and/or sliced strawberries Bittersweet chocolate curls or shavings Chocolate Meringue 6 egg whites 1 cup sugar 3 ounce bittersweet chocolate, finely shredded 3 tablespoon unsweetened cocoa powder 1 teaspoon balsamic vinegar Raspberry Puree 1 ½ cup fresh raspberries 1 tablespoon sugar Directions Prepare Meringue and Raspberry Purée. In chilled bowl beat cream, sugar, and vanilla until soft peaks form; spread onto meringue. Top with berries and chocolate. Drizzle raspberry purée onto plates. Serve meringue wedges atop purée. Serves 10. Chocolate Meringue 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. Raspberry Puree In a blender place fresh raspberries. Cover and blend until puréed; sieve, if desired. Transfer to a small bowl. Stir in sugar. Rate it Print Nutrition Facts (per serving) 274 Calories 12g Fat 39g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 274 % Daily Value * Total Fat 12g 15% Saturated Fat 7g 35% Cholesterol 33mg 11% Sodium 44mg 2% Total Carbohydrate 39g 14% Total Sugars 33g Protein 4g Vitamin C 12.4mg 62% Calcium 50.5mg 4% Iron 0.9mg 5% Potassium 186mg 4% Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.