1. Preheat oven to 250 degrees. 2. Beat egg whites with salt until foamy. 3. Add cream of tartar and beat until soft peaks form. 4. Gradually beat in sugar until meringue is stiff and glossy. 5. Line baking sheet(s) with waxed paper and trace 3 circles 8 inches in diameter. 6. Evenly spread or pipe meringue into circles. 7. Bake 1 hour. 8. Turn off heat and let meringues dry in oven for another hour. 9. Remove from oven and carefully peel off waxed paper;let cool completely on wire racks. 10. Melt chocolate with water in top of double boiler and stir until smooth. 11. Spread over 2 meringue layers and let stand until set. 12. To assemble: Place one meringue circle chocolate side up and spread with 1/2 inch layer of whipped cream. 13. Cover with half of sliced berries. 14. Repeat with second chocolate-covered layer. 15. Top with plain meringue and frost entire cake with remaining whipped cream. 16. Garnish with whole strawberries and refrigerate 24 hours. 17. Seasonal fresh fruit such as raspberries, blueberries or sliced peaches may be substituted for the strawberries. ---------------------------------------------------------------------------
Nutrition
Ingredients
