Chocolate Meringues with Cinnamon Scented Berries
1/3 cup confectioners’ sugar
1/2 tsp. cinnamon
3 Tbsp. unsweetened cocoa powder
4 large egg whites, at room temperature
1 Tbsp. honey
juice of 1 orange
pinch nutmeg
1 basket fresh raspberries or blackberries
1/8 cup toasted, slivered almonds
Preheat oven to 200 *F. Line a baking sheet with parchment paper. In a small bowl, thoroughly combine confectioners’ sugar, cinnamon and cocoa powder. Using an electric mixer, whip egg whites until soft peaks form. Sprinkle on 1/3 of the cocoa mixture and continue whipping on low speed about 3 minutes. Repeat until all is combined and meringue forms stiff, shiny peaks.
Using a piping bag with a large tip, or a tablespoon, drop batter onto lined baking sheet. With the back of a spoon, make an indentation in each meringue large enough to hold a couple tablespoons of berries. Bake 2 hours. Allow to cool before removing from baking sheet.
In a small bowl, combine honey, orange juice, and nutmeg. Add berries and toss gently until coated. Just before serving, spoon berries into the meringue cups and sprinkle with toasted almonds.
Serves 36
Per serving:
Calories 59
Fat 1
Sat Fat 1
Protein 2
Fiber 3
Sodium 8
Carbohydrates 14
WW points 1