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Steps
1
Heat oven to 275°F. 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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
210
Calories from Fat
20
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
70 mg
Potassium
260 mg
Total Carbohydrate
46 g
Dietary Fiber
2 g
Protein
4 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
44%
44%
Calcium
10%
10%
Iron
2%
2%
Exchanges:
1 Starch; 2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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