Chocolate raspberry meringue
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Chocolate raspberry meringue
  Chocolate    Meringue    Dessert  
Last updated 6/12/2012 1:15:53 AM. Recipe ID 45480. Report a problem with this recipe.
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      Title: Chocolate raspberry meringue
 Categories: Dessert
      Yield: 8 Servings
MMMMM----------------------MERINGUE LAYERS---------------------------
      2    Egg whites
    1/8 ts Cream of tartar
    1/3 c  Sugar
      1 c  Chopped toasted almonds
    3/4 pk (12-oz) Nestle Toll House
           -semi-sweet chocolate
           -morsels; divided

MMMMM----------------------CHOCOLATE SPREAD---------------------------
    1/2 c  Nestle Toll House semi-sweet
           -chocolate morsels; reserved
           -from 12-ounce package
      2 tb Corn syrup
      1 tb Heavy cream
      1 tb Butter

MMMMM-------------------CREAM/RASPBERRY LAYERS------------------------
      1 c  Heavy cream; whipped
      1 c  Fresh raspberries
   Meringue Layers: Draw three 8x4-inch rectangles on
  parchment-paper-lined cookie sheet. Set aside. Preheat oven to 325
  degrees. In small bowl, combine egg whites and cream of tartar. Beat
  until soft peaks form. Gradually add sugar, beating until stiff peaks
  form. Fold in almonds and 1 cup Nestle Toll House semi-sweet
  chocolate morsels. Spread 1 cup mixture on each rectangle. Bake at
  325 degrees for 25-30 minutes. Cool completely; remove from paper.
   Chocolate Spread: Cumbine over hot (not boiling) water, 1/2 cup
  Nestle Toll House semi-sweet chocolate morsels, corn syrup, 1
  tablespoon heavy cream and butter. Stir until morsels are melted and
  mixture is smooth. Chill 30 minutes.
   Cream/Raspberry Layers: Spread 1/4 cup Chocolate Spread on each of 2
  Meringue Layers. Chill until firm. Place 1 chocolate/meringue layer on
  serving tray. Top with 2/3 cup whipped cream and 1/2 cup raspberries.
  Repeat layers. Top with remaining Meringue Layer and whipped cream.
  Makes 8 servings.
  From .  Downloaded from Glen's

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Recipe ID 45480 (Apr 03, 2005)

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