Ingredients
1 large egg white1/8 teaspoon cream of tartarDash salt3 tablespoons sugar, divided1 tablespoon baking cocoa1/4 teaspoon vanilla extract2 tablespoons finely chopped bittersweet chocolateBERRY SAUCE:2 tablespoons sugar1 teaspoon cornstarch2 tablespoons orange juice1 tablespoon water1/2 cup fresh or frozen blueberries, thawed1/2 cup fresh or frozen raspberries, thawedGrated orange zest, optional
Preparation
Place egg white in a small bowl; let stand at room temperature for 30 minutes.
Preheat oven to 275°. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in 2 tablespoons sugar.
Combine cocoa and remaining sugar; add to meringue with vanilla. Beat on high until stiff glossy peaks form and sugar is dissolved. Fold in chopped chocolate.
Drop 2 mounds onto a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake until set and dry, 50-60 minutes. Turn oven off; leave meringues in oven for 1 hour.
In a small saucepan, combine sugar, cornstarch, orange juice and water. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; stir in berries. Cool to room temperature. Spoon into meringues. If desired, top with grated orange zest.
