Crisp on the outside yet soft, chewy and marshmallowy on the inside, this chocolate meringue bowl makes a pretty container for the strawberries.
- Portion size 10 servings
- Credits : Canadian Living Magazine: June 2003
- 4 egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
- 2 oz bittersweet chocolate chopped
- 1 cup whipping cream
- 3 cups hulled strawberries (12 oz/375 g), quartered
Line large rimmed baking sheet with parchment paper or greased foil. Using 8-inch (20 cm) round cake pan as guide, trace circle on paper. If using paper, turn over. Set aside.
In bowl, beat egg whites until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Beat in cornstarch and vinegar; fold in vanilla. Fold in chocolate.
Spoon onto circle on paper; spread to fill evenly. With back of spoon, form nest shape with hollow about 5 inches (12 cm) in diameter and rim about 1 inch (2.5 cm) higher than hollow.
Bake in centre of 275°F (140°C) oven until crisp outside but still soft inside, about 1 hour. Turn off oven; let cool in oven for 1 hour. Slide metal spatula under meringue to loosen from paper; slide onto flat serving plate. (Make-ahead: Let stand at room temperature for up to 2 hours.)
In chilled bowl, whip cream; spoon into meringue nest, leaving raised rim bare. Arrange strawberries on cream. To serve, cut with serrated knife.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 31 mg
- Protein 3 g
- Calories 205.0
- Total fat 12 g
- Cholesterol 31 mg
- Saturated fat 7 g
- Total carbohydrate 26 g
- Iron 4.0
- Folate 4.0
- Calcium 3.0
- Vitamin A 9.0
- Vitamin C 42.0