Monday, February 15, 2010

Chocolate Meringues with Fruit Juli

I had a few guinea pigs come over and fed them fluffy chocolately meringues
with a fruit sauce made from OJ and dried apricots.
The general consensus on this dessert was that it was good,
but there was no plate licking or fighting over the last one.
Kit said, "It's good, but I doubt you would make it again"
On the contrary (My dear), I would make this again, but I would pair it with
fresh whipped cream and raspberry sauce.

By the way I trotted back to "Deep Winter" for this one! Only 3 more recipes
and I am done with that section.....Thank goodness!


Juliana said...

Chocolate Meringues with Fruit Sauce

1/2 cup confectioners sugar
2 T unsweetened cocoa powder
1/4 t ground cinnamon
2 large egg whites, at room temperature
1 1/2 cups orange juice
1 T honey
1/8 t freshly grated nutmeg (I left out)
12 large dried apricot halves, thinly sliced

Preheat oven to 200
line a large baking sheet with parchment paper
In a small bowl combine the sugar, cocoa powder, and cinnamon
Put the egg whites in a large bowl and using an electric mixer on high speed, beat until soft peaks form.
Reduce the speed to low and gradually add the sugar mixture, 1/3 at a time, beating for 3 minutes between additions, until stiff, glossy peaks form.
Spoon the mixture onto the prepared baking sheet, forming 6 ovals about 3 inches thick.
Bake for 2 hours.
If meringues are still not dry, turn off the oven and leave them for 1 hour.
Meanwhile, add the orange juice, honey, nutmeg, and apricots to a skillet.
Bring to a boil over medium high heat.
Reduce to low and simmer for 20 minutes, or until the apricots plump and the sauce reduces and thickens slightly.
To serve spoon a generous amount of the sauce over the meringue.


bobby thomas said...

looks super good