Chocolate And Berry-Covered Meringue

• Meringue:
• 4 large egg whites
• Dash of salt
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 3/4 cup sugar
• Topping:
• 1/4 cup semisweet chocolate, chopped
• 4 teaspoons water
• 2 cups fresh blueberries
• 2 cups fresh raspberries
• Mint sprigs (optional)

1. Preheat oven to 200u0b0.
2. To prepare meringue, cover a baking sheet with parchment paper. Draw a 9-inch circle on paper. Turn paper over; secure with masking tape. Place egg whites and salt in a large bowl; beat with a mixer at high speed until foamy. Add juice and vanilla; beat until soft peaks form. Add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
3. Spoon egg white mixture into 9-inch circle on prepared baking sheet. Shape meringue into a nest with 1-inch sides using the back of a spoon. Bake at 200u0b0 for 1 hour. Turn oven off; cool meringue in closed oven for 30 minutes. Carefully remove meringue from paper.
4. To prepare topping, place chocolate and water in a small microwave-safe bowl. Microwave at high 1 minute or until chocolate melts, stirring every 20 seconds.
5. Arrange berries on top of meringue; drizzle with chocolate sauce. Garnish with mint sprigs, if desired.

meringue, egg whites, salt, lemon juice, vanilla, sugar, topping, semisweet chocolate, water, fresh blueberries, fresh raspberries

Taken from www.myrecipes.com/recipe/chocolate-berry-covered-meringue (may not work)