Elegant tartlets combining the luscious tastes of chocolate, fresh strawberries and nonfat meringue - an alternative to high-fat shortcake.
Preparation Time: 35 mins
Cooking Time: 1 hr
Extra Time: 8 hrs
Yield: 8 x tartlets
Preheat oven to 250ºF. Cover a baking sheet with parchment paper.
In a bowl, mix the strawberries with 1 tablespoon of the sugar. Refrigerate the strawberries until ready to use.
In a large mixing bowl, combine the egg whites, cream of tartar, and salt, and beat with an electric mixer at medium speed for about 1 minute, until the eggs are frothy. With the mixer at high speed, add the remaining 1/4 cup sugar 1 tablespoon at a time, beating for 5 to 7 minutes, until stiff, glossy peaks form.
Drop the meringue onto the prepared baking sheet in eight 3-to 4-inch-diameter rounds, smoothing the edges. Bake in preheated oven for 1 hour. Turn the oven off, but leave the meringues in the oven overnight or about 12 hours. Do not open the oven door. Then, if the meringues will not be served immediately, remove them from the oven and store in a tightly covered dry container until ready to serve.
When ready to serve, gently peel the meringues off the parchment paper. Top each meringue with 1/4 cup strawberries and garnish with 1 teaspoon shaved chocolate, and serve.
* For year round enjoyment, substitute equal amount of fresh or frozen blueberries or sliced peaches for the strawberries.
Serving suggestion is not included in the nutritional analysis.
Note: After baking, turn oven off, do not open door. Allow an extra 12 hours or overnight for meringues to set.
To make successful meringues, be sure to start with clean, dry, grease-free equipment.
** Please carefully check the ingredients of this product to ensure it contains no gluten, if a gluten-free recipe is required.