by Chef Dixie-May Kunicky

Directions

Berry salad:
Combine all ingredients together in a bowl and place in the fridge so all the flavours can come together. Let stand for at least 1 hour.

Meringue:
Preheat oven to 350 °F. Place chocolate in a microwave safe bowl and microwave for 30 second increments stirring after each segment till partially melted then set aside. Beat the egg whites, vanilla and salt together till soft peaks form. Gradually add sugar and beat till the peaks become stiff and shiny.
Gradually fold in chocolate and chilli flakes until combined. On a baking sheet lined with parchment paper measure small spoonfuls of the mixture and place 1 inch apart.
Bake immediately for 8 to 10 minutes. If you want a softer cookie 8 minutes is ideal.
Let cool and when ready enjoy with the berry salad!

 

INGREDIENTS:

Berry salad:
• 1 oz vodka (Okanagan spirits preferably)
• 1 tsp lemon juice
• ½ cup strawberries, quartered and washed
• ½ cup blackberries, washed
• ½ cup raspberries, washed
• ¼ cup sugar

 

Meringue:
• 6 oz semi sweet chocolate
• 2 oz milk chocolate chips
• 3 large egg whites
• pinch of salt
• ¼ cup sugar
• 1 tsp chilli flakes
• 1 tsp vanilla extract

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