Strawberry Chocolate Meringue Torte
Recipe type: Dessert
Total time: 
Serves: 8-10
A simple, sweet dessert perfect for a light finish at a summer party.
  • 4 large egg whites
  • ¼ tsp salt
  • ¼ tsp cream of tartar
  • 1 cup sugar
  • 2 cups (about 1 lb) sliced strawberries
  • 1 tsp sugar
  • ½ cup semi-sweet chocolate chips
  • 2 cups frozen whipped topping, thawed
  1. Preheat oven to 250 degrees Fahrenheit.
  2. Cover a large baking sheet with parchment paper and draw 2 8" circles on the paper (I trace around a cake pan). Turn paper over drawing-side down and secure with masking tape.
  3. Beat egg whites, salt and cream of tartar at high speed of a mixer until foamy. Gradually add the 1 cup of sugar, a tablespoon at a time, beating until stiff peaks form.
  4. Divide the mixture over the 2 8" circles, spreading with the back of a spoon. Bake for 1 - 1¼ hours or until meringues are crisp and dry (on a humid day this may take an extra 20 minutes). Sprinkle each meringue with 3 Tablespoons chocolate chips and return to oven. Turn off oven and let meringues stand for 5 minutes to soften chocolate. Remove from oven and spread softened chocolate with a spatula. Cool meringues to room temperature. Meanwhile, sprinkle strawberries with remaining 1 teaspoon sugar; cover and set aside.
  5. To assemble, place 1 meringue on a serving platter, spread 1 cup whipped topping over it and top with half the strawberries. Repeat with second meringue, second cup of whipped topping, and remaining strawberries. Melt 1 Tablespoon of chocolate chips in the microwave and drizzle over top.
  6. Barely adapted from Cooking Light magazine.
Recipe by Hidden Ponies at