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Chocolate and Berry Covered Meringue

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“This was great for the first Seder. Cooking Light, March 2002.”
READY IN:
1hr 50mins
SERVES:
8
YIELD:
1 berrytopped meringue
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200º.
  2. PREPARE MERINGUE:.
  3. Cover a baking sheet with parchment paper.
  4. Draw a 9" circle on paper.
  5. Turn paper over; secure with masking tape.
  6. Place egg whites and salt in a large bowl; beat with mixer at high speed until foamy.
  7. Add juice and vanilla; beat until soft peaks form.
  8. Add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
  9. Spoon egg mixutres into 9" circle on prepared baking sheet.
  10. Shape meringue intoa nest with 1" slides using the back of a spoon.
  11. Bake for 1 hour.
  12. Turn oven off; cool merinugue in closed oven for 30 minutes.
  13. Carefully remove meringue from paper.
  14. PREPARE TOPPING:.
  15. Place chocolate and water in small microwave-safe bowl.
  16. Microwave at high speed 1 minute or until chocolate melts, stirring every 20 seconds.
  17. Arrange berries on top of meringue; drizzle with chocolate sauce.
  18. Garnish with mint sprigs and almonds, if desired.

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