Strawberry-Chocolate Meringues

Impress your guests with these delicate chocolate meringues filled with icy-cold strawberry frozen yogurt and fresh strawberry sauce.

Save and Share

false

( 7 Ratings)

7 Ratings

5 Stars 71%

4 Stars 14%

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 0 )

eb34b6ce-b15f-4f77-b629-d40d5b5c713a

Prep Time 15 min
Total Time 3 hr 15 min
Servings 8

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.