COCOA MERINGUES WITH BERRIES

By curly

Ingredients

• BERRY SAUCE:
• 1 egg white
• 1/8 tsp cream of tartar
• Dash salt
• 3 Tbsps sugar, divided
• 1 Tbsp baking cocoa
• 1/4 tsp vanilla extract
• 2 Tbsps finely chopped bittersweet chocolate
• 2 Tbsps sugar
• 1 tsp cornstarch
• 2 Tbsps orange juice
• 1 Tbsp water
• 1/2 cup fresh or frozen blueberries, thawed
• 1/2 cup fresh or frozen raspberries, thawed

Preparation

Step 1

Place egg white in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in a 2 tablespoons sugar. Combine cocoa and remaining sugar; add to meringue with vanilla. Beat on high until stiff glossy peaks form and sugar is dissolved. Fold in the chopped chocolate.

Drop two mounds onto a parchment paper-lined baking sheet. Shape into 3-inch cups with the back of a spoon Bake at 275 degrees for 50-60 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour.

In a small saucepan combine the sugar, cornstarch, orange juice and water. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in berries. Cool to room temperature. Spoon into meringues.