This Passover dessert, which has become a favorite in my home over the years, is a modification of a recipe by Dorie Greenspan that was published in Bon Appetit Magazine (April 1998).
Ingredients:
- 5-6 egg whites
- 1 cup sugar
- 12 ounces semisweet chocolate
- 2-3 pounds strawberries
- 6 Tbsp. water
- 3 Tbsp. sugar
Preparation:
MERINGUE CUPS1. Preheat oven to 250 degrees Fahrenheit.
2. Line 2 large baking sheets with parchment paper. Using a plastic cup and pencil, draw 6 circles on each paper.
3. Using electric mixer, beat egg whites until soft peaks form. Gradually add 1- 1/4 cups sugar, beating until whites are stiff and glossy.
4. Dab corners of parchment with meringue. Turn parchment over (circles will show through). Press on meringue to anchor parchment to baking sheets. Drop generous 1/3 cup meringue onto each circle. Spread meringue with back of spoon to fill circle. Depress centers to form shells.
5. Bake meringues until crisp and almost dry, about 1 hour 15 minutes. Turn off oven; leave door closed. Let meringues dry in oven for 1 hour longer.
6. Lift meringues from parchment. Wrap airtight to store.
GARNISH
7. Pick 12 nice strawberries with easy-to-hold stems. Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Remove from over water. Holding stem end, dip strawberries into chocolate almost to cover. Place berries on foil-lined plate. Refrigerate until chocolate sets. Cover and store up to one day.
CHOCOLATE SAUCE
8. Whisk 6 tablespoons water into remaining chocolate. Cover and refrigerate. Rewarm sauce before serving.
STRAWBERRY FILLING
9. Hull and slice remaining strawberries. Place in large bowl. Mix in remaining 3 tablespoons sugar.
SERVING THE DESSERT
10. Place meringues on plates. Top with sliced berries. Drizzle with chocolate sauce. Garnish each plate with whole dipped berry and serve.
