- 5 large egg whites
- Pinch of coarse salt
- 1¼ cups plus 3 tbsps sugar
- 12 ounces semisweet chocolate, chopped
- 3 (1-pound) baskets strawberries
- 6 tbsps water
Position 1 rack in bottom third and 1 rack in top third of oven
and preheat to 250 degrees F. Line 2 large baking sheets with parchment
paper. Draw six, 3 ½-inch circles on each piece of parchment
paper. The bottom of a 6-ounce tuna can makes a convenient template
for these circles. You will use these circles when making the meringue
shells. Using an electric mixer, beat egg whites and salt in large
bowl until soft peaks form. Gradually add 1¼ cups sugar,
beating until whites are stiff and glossy. Spoon approximately 1/3
cup of the whipped egg whites into the center of each circle. Using
the back of a cooking spoon, spread the meringue evenly within the
circle and depress the center to form a shell. Bake meringues until
crisp and almost dry, about 1 hour 15 minutes. Turn off oven; leave
door closed. Let meringues dry in oven for 1 hour. Remove from oven
and lift meringues from parchment. (These can be made 1 week ahead.
Wrap airtight and freeze.) Place chocolate in a stainless steel
bowl and set over a saucepot containing 1-inch of hot water. Do
not allow the bottom of the bowl to touch the water. Bring to a
low simmer and as the chocolate begins to melt, stir constantly
until smooth. Grasp the stem end of 12 strawberries and dip into
chocolate allowing a small portion of the stem end to remain uncoated.
Remove and place the berries on foil-lined plate; refrigerate until
chocolate sets. Whisk 6 tablespoons of cold water into remaining
chocolate to create a sauce. Keep warm. Hull and slice remaining
strawberries, then sprinkle with remaining 3 tablespoons of sugar.
When ready to serve, place meringues in center of 10-inch serving
plate. Top with sliced berries, drizzle with chocolate and garnish
with whole dipped strawberry.