Meringues with Fresh Strawberries and Chocolate Mascarpone |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 large egg whites |
1/4 teaspoon cream of tartar |
1/2 cup sugar |
chocolate mascarpone |
1 1/2 tablespoons sugar |
1 tablespoon unsweetened cocoa |
6 tablespoons (3 ounces) mascarpone cheese, softened |
1 teaspoon fat-free milk |
1/4 teaspoon vanilla extract |
3 1/2 cups quartered small strawberries (about 1 1/2 quarts) |
1/4 cup sugar |
mint sprigs (optional) |
Directions:
1. Preheat oven to 225°.
2. To prepare meringues, cover a baking sheet with parchment paper. Draw 6 (4-inch) circles on paper. Turn paper over; secure with masking tape. Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Divide egg white mixture evenly among 6 drawn circles on baking sheet; spread to fill the circles using the back of a spoon.
3. Bake at 225° for 1 1/2 hours. Turn oven off; cool meringues in closed oven for 30 minutes. Carefully remove meringues from paper. Cool completely. (Meringues can be stored in an airtight container for up to a week.)
4. To prepare chocolate mascarpone, sift together 1 1/2 tablespoons sugar and cocoa. Combine mascarpone, milk, and vanilla in a small bowl; stir just until combined. Stir in cocoa mixture.
5. To prepare strawberries, toss berries with 1/4 cup sugar; let stand 15 minutes.
6. Place 1 meringue on each of 6 plates; spread about 1 1/2 tablespoons mascarpone mixture on top of each meringue. Top each serving with about 1/2 cup strawberry mixture. Garnish with mint sprigs, if desired.
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