These elegant tartlets combine the luscious tastes of high-quality chocolate and fresh strawberries on top of a fat-free meringue – an alternative to high-fat shortcake. The meringues are not difficult to make. Cream or tartar, found in the baking section of your grocery store, allows them to achieve their stiff consistency.
To make successful meringues, be sure to start with clean, dry, grease-free equipment and, if possible, bake them on a low-humidity day. If you prefer, substitute fresh or frozen sliced peaches for strawberries.
- 2 cups sliced fresh strawberries
- 1/4 cup plus 1 tablespoon sugar, divided
- 4 large egg whites, at room temperature
- Dash of cream of tartar
- Dash of salt
- 2 tablespoons plus 2 teaspoons shaved good-quality dark chocolate
Preheat the oven to 250 degrees. 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 for 1 hour. Turn the oven off, but leave the meringues in overnight or for about 12 hours. Do not open the oven door. 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 sever, 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.
68 calories; 1g total fat (less than 1g saturated fat); 13g carbohydrates; 2g protein; 1g dietary fiber; 65mg sodium.
Source: The New American Plate Cookbook by AICR