Moonlit Berry Clouds with Chocolate-Almond Drizzle

Allergens

Eggs, Nuts

Ingredients

• 1. 6 large egg whites 2. 1 cup granulated sugar 3. 1/2 cup confectioners' sugar 4. 1 teaspoon vanilla extract 5. 1 pint fresh mixed berries (strawberries, blueberries, raspberries) 6. 4 oz dark chocolate, finely chopped 7. 1/4 cup almond butter 8. Fresh mint leaves for garnish

Instructions

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a clean, grease free bowl, whisk egg whites until soft peaks form. Gradually add granulated sugar and confectioners' sugar, whisking until stiff peaks are achieved.
3. Gently fold in vanilla extract.
4. Fold in fresh mixed berries, ensuring an even distribution throughout the meringue mixture.
5. Pipe 6 large mounds onto the prepared baking sheet using a piping bag with a large round tip. Bake for 1 hour or until firm and glossy on the surface. Turn off the oven and let them cool completely in the oven with the door slightly ajar.
6. In a microwave safe bowl, combine dark chocolate and almond butter. Microwave in 30 second intervals, stirring after each interval until smooth.
7. To serve, place a Moonlit Berry Cloud on each plate. Drizzle with the warm chocolate almond sauce and garnish with fresh mint leaves.

Chef’s Insight

This dessert can be made ahead and stored separately, then assembled just before serving for a flawless presentation.

Notes

For best results, use fresh eggs and high-quality chocolate.