Ingredients

　　1 bag (16 ounce) frozen strawberries, thawed, halved

　　3/4 cup plus 2 tablespoons granulated sugar, divided

　　1 teaspoon balsamic vinegar

　　3 egg whites, at room temperature

　　1/4 teaspoon cream of tartar

　　5 teaspoons cocoa powder, sifted

　　3/4 cup heavy cream

　　2 tablespoons confectioner's sugar

　　2 ounces dark chocolate (60%¿70% cacao), shaved

　　Heat oven to 325°. In a bowl, combine strawberries, 2 tablespoons granulated sugar and vinegar. Using an electric mixer, beat egg whites until peaks form. Add cream of tartar and a pinch of salt; beat to combine. Slowly add remaining 3/4 cup granulated sugar, beating until stiff peaks form. Sprinkle cocoa over egg mixture; whip until just combined. Spread into 6 mounds, 3 inches each, on a parchment paper–lined baking sheet. Make an indentation in the middle of each meringue so sides are 1/2-inch thick. Place in oven, reduce temperature to 300° and bake until meringues are dry on outside and soft in center, 50 minutes. Cool on sheets. Using an electric mixer, whip cream and confectioner's sugar. Top meringues evenly with berry mixture, whipped cream and chocolate.

Nutrition Per Serving

　　16 g fat (10 g saturated)

　　45 g carbs

　　3 g fiber

　　4 g protein

　　#### Nutritional analysis provided by Self