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Strawberry-Chocolate Meringue Torte

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“from Cooking Light Magazine, October 1998”
READY IN:
1hr 40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 4 large egg whites
  • 14 teaspoon salt
  • 14 teaspoon cream of tartar
  • 1 cup sugar
  • 2 cups sliced strawberries
  • 1 teaspoon sugar
  • 14 cup semi-sweet chocolate chips, divided
  • 2 cups frozen reduced-calorie whipped topping, thawed and divided

Directions

  1. Preheat oven to 250°.
  2. Cover a large baking sheet with parchment paper. Draw 2 (8-inch) circles on paper. Turn paper over, and secure with masking tape.
  3. Beat egg whites, salt, and cream of tartar at high speed of a mixer until foamy. Gradually add 1 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
  4. Spread half of the mixture into each circle on prepared baking sheet using the back of a spoon. Bake at 250° for 1 hour or until the meringues are crisp.
  5. Sprinkle strawberries with 1 teaspoon sugar; cover and set aside.
  6. Sprinkle each meringue with 1 1/2 tablespoons chocolate chips. Return the meringues to oven; turn off heat, and let stand for 5 minutes. Spread the softened chocolate with a spatula. Cool meringues to room temperature.
  7. Place 1 meringue on a serving platter; spread 1 cup whipped topping over top. Arrange half of strawberry mixture over the whipped topping. Top with remaining meringue; spread 1 cup whipped topping over top. Arrange the remaining strawberry mixture over the whipped topping. Place 1 tablespoon chocolate chips in a small microwave-safe bowl. Microwave at HIGH 1 minute or until chips are soft. Stir chocolate; drizzle over top of torte.

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