Meringue with Chocolate Sauce

Ok...this tasted like a chocolate coated cloud. Holy Moly. I LOVE meringue. And, the chocolate sauce was divine on top. Once again, yum!

Meringue

(Joy of Baking: Pavlova Recipe)

Beat until peaks form with medium-stiffness:

4 large egg whites (NO YOLKS allowed or it won't meringue!)

Then add sugar to egg whites (1 TBS at a time):

1 cup powdered sugar

When stiff peaks have formed, fold in:

1/2 tsp vanilla

1 tsp white vinegar

1/2 TBS cornstarch

I put the meringue mixture in a large ziploc storage bag, cut the corner of the bag, and squirted out 15 meringues on my silpat (or use parchment paper). They should be about 2 inches in diameter and about 1/2 ~ 3/4 cup each.

Bake in a preheated oven at 250'F (...yes, 250, NOT 350) for about 1 hour. They will become a tan color. Then, turn the oven off and crack the door of the oven a little. Let them cool for about 30 minutes. This IS necessary to create meringues with a chewy center and stiff exterior (not necessarily crunchy/crispy, but crackly).

While the Meringues are cooling, make the chocolate sauce: MMMmmmmm!

WW Chocolate Sauce

3 TBS unsweetened cocoa powder

1/4 cup water

1/2 cup evaporated fat-free milk (I used normal evap. milk and it works fine)

1/3 cup sugar

4 tsp light corn syrup

3/4 tsp vanilla

Put the cocoa and water in medium saucepan. Mix until cocoa dissolved. Whisk in remaining ingredients (milk, sugar, syrup, & vanilla). Set the saucepan over med-high heat. Bring just to a boil. Reduce the heat and simmer, stirring constantly, until thickened, 6-8 minutes. (2 pts for 2 TBS)

This thickens as it stands, so use it when it is warm to drizzle over the meringue. Enjoy!!!