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Meringue, Chocolate and Berry Covered (P, KLP)
Source: Joan Nathan in Cooking Light Magazine, March 2002
Serves: 8

4 large egg whites
Dash of salt
1 tsp. fresh lemon juice
1/3 tsp. vanilla extract
3/4 cup sugar

1/4 cup semisweet chocolate, chopped
4 tsp. water
2 cups fresh blueberries
2 cups fresh raspberries
Mint sprigs (optional)

Preheat oven to 200°F.

To prepare meringue, cover a baking sheet with parchment paper. Draw a 9" circle on paper. Turn paper over. Secure with masking tape. Place egg whites and salt in large bowl, beat with a mixer at high speed until foamy. Add juice and vanilla, beat until soft peaks form. Add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

Spoon egg white mixture into a 9" circle on prepared baking sheet. Shape meringue into a nest with 1" sides using the back of a spoon. Bake at 200°F for 1 hour. Turn oven off, cool meringue in closed oven for 30 minutes. Carefully remove meringue from paper.

To prepare topping, place chocolate and water in a small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring every 20 seconds.

Arrange berries on top of meringue, drizzle with chocolate sauce. Garnish with mint springs, if desired.

Posted by Barbara Berner

Nutritional Info Per Serving: N/A