Cocoa Meringues With Berries

• 1 egg white
• 1/8 teaspoon cream of tartar
• Dash salt
• 3 tablespoons sugar, divided
• 1 tablespoon baking cocoa
• 1/4 teaspoon vanilla extract
• 2 tablespoons finely chopped bittersweet chocolate
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• 2 tablespoons orange juice
• 1 tablespoon water
• 1/2 cup fresh or frozen blueberries, thawed
• 1/2 cup fresh or frozen raspberries, thawed

1. Place egg white in a small bowl; let stand at room temperature for 30 minutes.
2. Preheat oven to 275u0b0. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually beat in 2 tablespoons sugar.
3. Combine cocoa and remaining sugar; add to meringue with vanilla. Beat on high until stiff glossy peaks form and sugar is dissolved. Fold in chopped chocolate.
4. Drop two mounds onto a parchment paper-lined
5. . Shape into 3-in. cups with the back of a spoon. Bake until set and dry, 50-60 minutes. Turn oven off; leave meringues in oven for 1 hour.
6. In a small saucepan, combine sugar, cornstarch, orange juice and water. Bring to a boil; cook and stir 1 minute or until thickened. Remove from heat; stir in berries. Cool to room temperature. Spoon into meringues.

egg, cream of tartar, salt, sugar, baking cocoa, vanilla, bittersweet chocolate, sugar, cornstarch, orange juice, water, blueberries, frozen raspberries

Taken from www.tasteofhome.com/recipes/cocoa-meringues-with-berries/ (may not work)