Cocoa Meringues with Berries

By dette

Meringues can be challenging on a humid day, but if you're really craving one, meringues can be purchased at your favorite bakery. Add this sweet sauce, and you're all set! Raymonde Bourgeois, Swastika, ON

Ingredients

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

Preparation

Step 1

Directions
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 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 chopped chocolate.
Drop two mounds onto a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 275° 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. Yield: 2 servings.