INGREDIENTS

INSTRUCTIONS

Position 1 rack in bottom third and 1 rack in top third of oven and preheat
to 250°F. Line 2 large baking sheets with parchment paper. Using 3 1/4 to 3
3/8 inch round as guide, draw 6 circles on each paper.
Using electric mixer, beat egg whites and salt in large bowl until soft
peaks form. Gradually add 1 1/4 cups sugar, beating until whites are stiff
and glossy. 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.
Bake meringues until crisp and almost dry, about 1 hour 15 minutes. Turn
off oven; leave door closed. Let meringues dry in oven 1 hour longer. Lift
meringues from parchment. (Can be made 1 week ahead. Wrap airtight;
freeze.)
Melt chocolate in top of double boiler set over simmering water, stirring
until smooth. Remove from over water. Holding stem end, dip 12 strawberries
into chocolate almost to cover. Place berries on foil-lined plate;
refrigerate until chocolate sets. Whisk 6 tablespoons water into remaining
chocolate to use as sauce. (Dipped berries and sauce can be made 1 day
ahead. Cover and refrigerate. Rewarm sauce before serving.)
Hull and slice remaining strawberries. Place in large bowl. Mix in
remaining
Place meringues on plates. Top with sliced berries. Drizzle with chocolate
sauce. Garnish each plate with whole dipped berry and serve.
Printed in Bon Appetit April 1998
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Patti Shapiro, Kansas City
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 6,
1998

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