Toasted Almond Chocolate Meringue

Name: Toasted Almond Chocolate Meringue
Yield: 8 - 10 servings
Ingredients: 1 cup (250 mL) toasted ground almonds; 2 1/2 cups (625 mL) sugar; 1/2 cup (125 mL) Fry's Cocoa; 2 tbsp (30 mL) cornstarch; 1 carton (1 cup/250 mL) Simply Egg Whites* at room temperature; 1/2 tsp (2 mL) cream of tartar; 1 tbsp (15 mL) white vinegar; 3 cups (750 mL) 35 % whipping cream; 2 tbsp (30 mL) chocolate liqueur; 3 cups (750 mL) mixed berries and fruit

This is the Toasted Almond Chocolate Meringue recipe.

Prep: 20 min
Cooking: 2 h

Yields 8 - 10 servings

Ingredients

1 cup (250 mL) toasted ground almonds
2 1/2 cups (625 mL) sugar
1/2 cup (125 mL) Fry's Cocoa
2 tbsp (30 mL) cornstarch
1 carton (1 cup/250 mL) Simply Egg Whites* at room temperature
1/2 tsp (2 mL) cream of tartar
1 tbsp (15 mL) white vinegar
3 cups (750 mL) 35 % whipping cream
2 tbsp (30 mL) chocolate liqueur
3 cups (750 mL) mixed berries and fruit

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Preparation

Preheat oven to 225 °F (110 °C).

Combine almonds with 1/4 cup (60 mL) of the sugar, cocoa and cornstarch in a food processor until finely ground. Beat egg whites with cream of tartar until soft peaks form. Adding one spoonful at a time, beat in 2 cups (500 mL) of sugar until stiff peaks form. Beat in vinegar.

Fold a spoonful of egg whites into nut mixture. Add remaining egg whites and fold gently until combined.

Line two baking sheets with parchment paper. Draw two 8-in (20 cm) circles on one sheet of paper and one 8-in (20 cm) circle on the second. Divide egg and nut mixture among circles. Bake for 2 hours or until golden and crisp. Cool on a rack.

Beat whipping cream with liqueur and remaining 1/4 cup (60 mL) sugar until very thick. Place one meringue round on a cake plate. Cover with 1/3 of the whipped cream and 1/3 of the fruit. Repeat twice. Serve immediately.