Valentine’s Day is one of my favorite holidays.  What’s funny is that it’s not really about the whole sweethearts element…It’s more about all the “pretty” stuff and the decadent treats.  Don’t get me wrong, I’ve had the same sweet heart for the last 22+ years and he’s my sweetie 365!

Anyway, back to the pretty stuff…My dessert for Valentine’s Day will be Chocolate Dipped Meringues Filled with Whipped Cream and Tipsy Berries.  I’m posting it early because I’m making the meringues today.  They will remain fresh if kept in an airtight container through Monday.  Making them today also frees up my oven on Monday, when I’m roasting the rack of lamb.  Plus, my daughter is a complete Valentines Fairy!  This weekend she’ll be making baked treats for her friends.  I can’t believe that my baby is commanding kitchen space. 🙂

The description may sound like a lot of work but it’s not complicated at all!  Just get your meringues done and all you really have left is assembly.

Evenly divide meringue among circles….Use the back of spoon to make an indention to hold whipped cream.

Meringues are baked and ready to be dipped in chocolate and coated with toasted almonds

See!!! These can be plated for dessert or allowed to harden and used later.

Plate up…Fill meringues with whip cream and top with tipsy berries and toasted almonds.

Drizzle with chocolate

 

Chocolate Dipped Meringues with Cream & Tipsy Berries

Makes 4

2 egg whites(use extra large or jumbo eggs)

½ cup granulated sugar

¼ teaspoon cream of tarter

¼ teaspoon almond extract

½ teaspoon vanilla extract

1 pinch of salt

Preheat oven to 200 degrees.  Use a pencil to trace four-4 inch round circles on a piece of parchment paper.  Place paper, drawing side down on a baking sheet and set aside until ready to use.  Allow eggs to come to room temperature.  In a large mixing bowl, add egg whites, cream of tarter, almond extract, vanilla extract, and salt.  Beat on medium speed until soft peaks form.  With mixer running, add sugar one tablespoon at a time.   Turn mixer speed to high and beat until stiff and glossy.

Divide meringue mixture evenly among rounds on parchment prepared pan.  Bake in oven for 2 hours.  Turn heat off and allow meringues to continue drying in the oven for at least 4 hours or overnight.

2 cups strawberries, hulled and sliced

¼ cup sugar

2 tablespoons Grand Marnier, or orange liquer (if you’re serving kids, use ¼ cup orange juice in place of liquer)

Mix all ingredients in a bowl.  Cover and refrigerate for at least 4 hours.

 1 cup heavy whipping cream

1/3 cup sugar

1 teaspoon vanilla extract

Place all ingredients in a large bowl.  Whip on medium-high speed until stiff peaks form.  Cover and refrigerate until ready to use.

Meringue Shells

Tipsy Berries

Sweetened Whipped Cream

4 ounces melted dark chocolate

½ cup toasted sliced almonds

Carefully remove meringues from parchment and coat the bottom of each with the melted chocolate.  Dip into toasted almonds and place on dessert plate.  Fill the center of each meringue with whipped cream.  Top with strawberries and sprinkle with toasted almonds.  Drizzle with remaining chocolate(reheat if it has hardened). Serve immediately.