Ingredients Jump to Instructions ↓

  1. 4 Egg whites

  2. 2 ts Lemon juice

  3. 1 1/2 c Sugar

  4. 2 tb Corn oil margarine

  5. 1/2 c Unsweetened cocoa powder; si

  6. 1 c Nonfat milk; at boiling poin

  7. 1 ts Instant coffee granules

  8. 1 ts Vanilla extract

  9. 12 oz Raspberries, unsweetened; fr

  10. 200 degrees. Cover two cookie sheets with foil. Draw two 9-inch circles on foil. Whisk the egg whites and 1 teaspoon lemon juice until they hold soft peaks. Add

  11. 3/4 cup of sugar, a spoonful at a time, and beat constantly until the sugar is incorporated and the meringue is stiff and shiny. Divide the meringue between the two circles, spreading to edges. Bake for 4 hours then turn off oven. Leave in oven until meringues are cold. You can make these ahead of time and store in cardboard box. Combine the margarine and cocoa in a saucepan and cook over low heat for 3 minutes, stirring constantly. Do not let burn. Pour hot milk into cocoa mixture, stirring constantly with a wire whisk. Add

  12. 1/2 cup of the sugar and the coffee granules and simmer, stirring constantly, until thick. Remove from heat and add vanilla and mix well. Allow sauce to cool then refrigerate for at least

  13. 2 hours. When ready to use, beat mixture until fluffy and lighter in color. Spread on one meringue and sandwich the two meringues together. Sauce: Puree raspberries in a food processor or blender. Strain into a bowl and add remaining

  14. 1/4 cup sugar and teaspoon of lemon juice. To serve: Cut meringue cakes into wedges and spoon a scant

  15. 2 tablespoons of raspberry sauce over each wedge. Garnish as desired. Original recipe-

  16. 331 calories per serving,

  17. 23 g fat. Revised version-

  18. 180 calories,

  19. 4 g fat. Jo Merrill--personal files --


Send feedback