| 3 | egg whites |
| 1/4 | teaspoon cream of tartar |
| 3/4 | cup sugar |
| 1 | ounce unsweetened baking chocolate, coarsely grated |
| 2 | cups sliced strawberries |
| 1 | quart strawberry fat-free frozen yogurt |
| 1. | Heat oven to 275ºF. Line cookie sheet with heavy brown paper or aluminum foil. |
| 2. | Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold in chocolate. |
| 3. | Drop meringue by 1/3 cupfuls onto cookie sheet. Shape into about 3-inch circles, building up sides. Bake 1 hour. Turn off oven and leave meringues in oven with door closed 1 1/2 hours. Finish cooling at room temperature. |
| 4. | Place strawberries in blender or food processor. Cover and blend on medium speed until smooth. Fill each meringue with about 1/2 cup frozen yogurt. Top with strawberries. |
|
| Legend has it that Marie Antoinette loved meringues so much that she made them for her French court. Maybe this queen's famous words were really, "Let them eat meringues!" |
|
| For the fluffiest meringues, shape the beaten egg white mixture immediately after beating. |
Nutrition Information:
210 ( 20 ); 2 g ( 1 g); 0mg; 70 mg; 46 g ( 2 g); 4 g 0%; 44 %; 10 %; 2 % 1 ; 2