Cocoa Meringue Baskets with Nectarines, Berries, and Cream

Vegetarian
Gluten Free
Health score
4%
Cocoa Meringue Baskets with Nectarines, Berries, and Cream
45 min.
8
408kcal

Suggestions


If you’re looking to delight your taste buds and impress your guests, look no further than these exquisite Cocoa Meringue Baskets filled with luscious nectarines, berries, and whipped cream. This recipe is not only a feast for the eyes but is also vegetarian and gluten-free, making it a perfect choice for a variety of dietary preferences.

Imagine biting into a delicate, crispy meringue shell that crumbles beautifully at the first touch, revealing a medley of fresh, juicy fruits and velvety whipped cream. The contrast of the rich cocoa flavor in the meringue with the vibrant, tartness of blackberries and raspberries creates an unforgettable dessert experience. Plus, the addition of crème de cassis adds a sophisticated twist that elevates this dish to a true masterpiece.

This stunning dessert is deceptively easy to prepare and can be made ahead of time, allowing you to enjoy the company of your guests without the stress of last-minute preparations. Whether you're hosting a summertime gathering or celebrating a special occasion, these Cocoa Meringue Baskets are sure to leave everyone craving more. So, roll up your sleeves and let’s create a dessert that will not only satisfy the sweet tooth but also create lasting memories around the table!

Ingredients

  • 0.5 pint blackberries fresh
  • 0.5 teaspoon cream of tartar (scant)
  • tablespoons blackcurrants black currant-flavored ( liqueur)
  • large egg whites 
  • servings mint leaves fresh
  •  nectarines pitted halved thinly sliced
  • servings powdered sugar 
  • 0.5 pint raspberries fresh
  • 1.5 cups sugar 
  • tablespoons cocoa powder unsweetened
  • teaspoons vanilla extract 
  • 1.5 cups whipping cream chilled

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • whisk
  • hand mixer
  • ziploc bags

Directions

  1. Preheat oven to 200°F. Line 3 large baking sheets with parchment paper. Using 3 1/4- to 3 1/2-inch-diameter biscuit cutter or bowl as guide, heavily trace 9 circles on each of 2 parchment-lined baking sheets. On third parchment-lined baking sheet and using same guide, trace 10 semicircles. Turn parchment paper over so that marked side is down (circles and semicircles will show through).
  2. Whisk 1 1/2 cups sugar and cocoa powder in medium bowl to blend. Using electric mixer, beat egg whites, 1 1/2 teaspoons vanilla and cream of tartar in large bowl until soft peaks form, about 1 1/2 minutes. Gradually add sugar-cocoa mixture and beat until very stiff and glossy, about 4 minutes.
  3. Cut off 1/3 to 1/2 inch from 1 corner of 1-gallon resealable plastic bag. Scoop enough meringue into bag to fill 3/4 full. Twist bag shut above meringue and hold firmly closed while piping. Pipe small dot of meringue under parchment in each corner of baking sheets. Press parchment onto dots to anchor. To form basket bottoms: Starting in center of each marked circle on 1 baking sheet, pipe meringue in continuous spiral to fill circles completely. Pipe 12 marble-size balls atop edge of each circle. To form basket sides: On second baking sheet, pipe meringue atop edge of traced circles to form rings. Pipe 12 marble-size meringue balls atop each ring, spacing about 1/3 to 1/2 inch apart. To form basket handles: On third sheet, pipe meringue atop outline of semicircles.
  4. Bake meringues until firm and dry to touch, about 2 hours. Turn off oven; let meringues stand in closed oven overnight to dry completely. (Can be made 3 days ahead. Store airtight in single layer at room temperature.)
  5. Toss nectarine slices with crème de cassis in medium bowl. Beat whipping cream, remaining 6 tablespoons sugar and 1 1/2 teaspoons vanilla in large bowl until peaks form.
  6. Place 1 meringue bottom on each of 8 plates.
  7. Place 1 meringue side atop each bottom. Spoon dollop of whipped cream into center of each basket. Top with spoonful of nectarine slices, then a few raspberries and blackberries. Repeat with another layer of cream, nectarines, and berries. Dip ends of 1 meringue handle into whipped cream and attach to 1 basket; repeat with remaining handles. Sift powdered sugar over baskets.
  8. Garnish with mint sprigs and serve.

Nutrition Facts

Calories408kcal
Protein5.6%
Fat36.22%
Carbs58.18%

Properties

Glycemic Index
20.51
Glycemic Load
29.26
Inflammation Score
-7
Nutrition Score
9.8317390421162%

Flavonoids

Cyanidin
46.92mg
Petunidin
0.23mg
Delphinidin
3.7mg
Malvidin
0.04mg
Pelargonidin
0.47mg
Peonidin
0.12mg
Catechin
14.7mg
Epigallocatechin
0.17mg
Epicatechin
7.92mg
Epigallocatechin 3-gallate
0.36mg
Eriodictyol
0.31mg
Hesperetin
0.1mg
Apigenin
0.05mg
Luteolin
0.13mg
Kaempferol
0.12mg
Myricetin
0.43mg
Quercetin
2.21mg

Nutrients percent of daily need

Calories:407.98kcal
20.4%
Fat:17.09g
26.29%
Saturated Fat:10.43g
65.18%
Carbohydrates:61.77g
20.59%
Net Carbohydrates:56.44g
20.52%
Sugar:55.3g
61.45%
Cholesterol:50.43mg
16.81%
Sodium:64.5mg
2.8%
Alcohol:0.52g
100%
Alcohol %:0.26%
100%
Caffeine:4.31mg
1.44%
Protein:5.94g
11.88%
Vitamin C:23.29mg
28.24%
Manganese:0.53mg
26.48%
Fiber:5.33g
21.32%
Vitamin A:1015.74IU
20.31%
Vitamin B2:0.25mg
14.69%
Copper:0.23mg
11.32%
Vitamin K:11.06µg
10.53%
Selenium:7.01µg
10.01%
Potassium:348.47mg
9.96%
Vitamin E:1.49mg
9.91%
Magnesium:35.88mg
8.97%
Phosphorus:79.91mg
7.99%
Vitamin B3:1.29mg
6.47%
Iron:1.07mg
5.92%
Calcium:56.07mg
5.61%
Folate:22.38µg
5.59%
Vitamin B5:0.49mg
4.94%
Vitamin D:0.71µg
4.76%
Zinc:0.7mg
4.67%
Vitamin B1:0.05mg
3.58%
Vitamin B6:0.07mg
3.3%
Vitamin B12:0.09µg
1.56%
Source:Epicurious