Ingredients:
2 cups superfine sugar
1T cornstarch
1 tsp. vanilla extract
2 tsp. white vinegar
6 egg whites at room temperature for 30 minutes
1 cup dark chocolate chips/chunks(at least 60% cacao)
1½ lbs. strawberries
½ lb. raspberries
2T granulated sugar
3T Cointreau liqueur
3 cups heavy whipping cream
2T confectioner’s sugar
1. Preheat oven to 275° F with the rack in the middle.
2. Line the bottom of two baking sheet pans with parchment paper. Using a pencil, draw six 3½ inch circles on each piece of paper, then flip it over so the pencil lines are on the bottom of the paper.
3. In a small bowl, combine the superfine sugar and cornstarch; mix until combined.
4. In a small bowl, stir the vanilla and vinegar together.
5. In the bowl of an electric mixer, beat the eggs whites with a pinch of salt at medium speed until they hold soft peaks, about 3 minutes.
Increase the speed to “medium-high” and add the sugar mixture 1T at a time. After all the sugar has been added, beat 1 minute more.
Add the vinegar mixture and continue beating at high speed
Do this until meringue is glossy and holds stiff peaks, about 5 minutes.
Fold in the chocolate chips.
6. Spoon the meringue into the pencil drawn circles (about a ½ cup of batter per circle). Using an offset spatula or the back of the spoon, make a little well in the center of each meringue.
7. Bake the meringues at 275° F for about 1 hour or until they have a crisp crust and feel dry to the touch; the inside will still be marshmallow-like.
8. Turn the oven off and prop the door open using a wooden spoon. Allow the meringues to cool in oven 1 hour, then remove from the oven and let meringues cool completely.
9. While the meringues are cooling, wash and slice the strawberries. Toss them and the raspberries with the 2 tablespoons of granulated sugar and liqueur and let sit 1 hour at room temperature.
10. In a bowl of an electric mixer, beat the heavy cream and confectioner’s sugar until it forms soft peaks.
11. Place each meringue on a plate. Top each with a dollop of the whipped cream and then a spoonful of the fruit (with juice) over the top. Repeat with the remaining meringue, cream and fruit. Serve immediately.
TIPS AND TRICKS
You can make “Superfine” sugar by placing regular granulated sugar in a food processor and pulse a few times until the mixture looks and feels like sand.
Meringues can be made ahead and stored in zip lock bags or airtight containers in your pantry for a week.
An egg slicer is a great way to slice the strawberries into nice uniform slices.
- 2 cups Superfine Sugar
- 1 Tbsp Cornstarch
- 1 Tsp Vanilla Extract
- 2 Tsp White Vinegar
- 6 Egg Whites (room temp for 30 mins)
- 1 Cup Dark Chocolate Chip/Chunks (60% Cacao)
- 1 1/2 Pounds Strawberries
- 1/2 Pound Rasberries
- 2 Tbsp Granulated Sugar
- 3 Tbsp Cointreau Liqueur
- 3 Cups Heavy Whipping Cream
- 2 Tbsp Confectioners Sugar
