Cocoa meringues a decadent way to enjoy local strawberries

In Eric’s Wednesday In Our Backyard column, the cocoa and cornstarch ingredients were missing from the Cocoa Meringue recipe. The recipe is reprinted below.

Cocoa Meringues with Local Strawberries

This divine dessert sees singleserving portions of cocoaflavoured meringue irresistibly topped with whipped cream and ripe, red slices of strawberry. The meringues could be made up to a day in advance. After cooling and drying, leave them on the baking sheet, cover and store at room temperature until needed. Preparation time: 30 minutes Cooking time: Three hours and 30 minutes Makes: Eight servings 4 large egg whites 1⁄2 tsp cream of tartar 1 cup berry (extra fine) sugar (see Note) 2 Tbsp cocoa powder 1 Tbsp cornstarch 1 (250 mL) container whipping cream 2 Tbsp orange liqueur (optional) 32 to 40 (about 2 pints) small to medium local strawberries, hulled and sliced • icing sugar for dusting 8 mint sprigs for garnish (see Eric’s options)

Preheat the oven to 225 F. Line a baking sheet with parchment paper. Use a pen to draw eight, three-inch diameter circles on the paper, leaving three inches in between each one. (The circles will guide where to mound the meringue after is it made). Turn the paper over; you will still be able to see the circles.

Place the egg whites and cream of tartar in a bowl. Beat until very soft peaks form. Gradually, beating steadily, add the berry sugar. Keep beating the meringue until glossy and stiff peaks form (they should stand almost straight up). Add the cocoa powder and cornstarch, and beat two minutes more, until well combined.

Spoon the meringue into a piping bag fitted with a star tip. Divide and pipe meringue in each circle, building up the edges to create a pocket in the middle. (If you don’t have a piping bag, simply spoon the mixture into rounds, building up the sides.)

Bake meringues for 30 minutes. Turn the heat off and let the meringues cool completely in the oven for three hours. Do not open oven during this drying process.

Whip the cream until soft peaks form. Add the orange liqueur, if using, and beat the whipping cream until stiff peaks form.

Set a meringue on each of eight dessert plates. Divide and pipe or spoon an equal amount of whipped cream on each meringue. Divide and arrange the strawberries on top of the whipped cream. Dust meringues with icing sugar. Garnish each with a mint sprig and serve. Note: The finely granulated texture of extra fine (berry) sugar means it dissolves easily, which is why it’s great for meringues. It’s sold in small bags at most supermarkets.