Chocolate Meringues with Ice Cream and Berries Chocolate Meringues with Ice Cream and Berries

Author: Canadian Living

An alternative to piping the meringues into star shapes is to create small nest-shaped mounds with a spoon. Choose your favourite flavour of ice cream.

  • Portion size 2 servings


  • 1 egg whites
  • pinch cream of tartar
  • 1/3 cup granulated sugar
  • 2 teaspoons sifted unsweetened cocoa powder
  • 1/4 teaspoon vanilla
  • ice cream
  • raspberry sliced
  • blueberry sliced
  • Strawberries sliced


Line baking sheet with foil or parchment paper; draw four 4-inch (10 cm) stars. Set aside.

In bowl, beat egg white with cream of tartar until soft peaks form; gradually beat in sugar until stiff glossy peaks form. Fold in cocoa and vanilla.

Using pastry bag, pipe meringue inside stars to form base on prepared pan; build up sides to form shells. Bake in 275°F (140°C) oven for about 1 hour or until crisp. Turn oven off; let meringues stand in oven for 1 hour. (Meringues can be stored in airtight container for up to 2 days.)

Fill each star with scoop of ice cream; sprinkle with berries.

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Baking & Desserts

Chocolate Meringues with Ice Cream and Berries