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Chocolate-Covered Strawberry Meringue Bars

Chocolate-Covered Strawberry Meringue Bars - featured image
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Delightful bars featuring a crisp meringue base topped with juicy fresh strawberries and a luscious dark chocolate coating. Perfect for a light, sweet treat with a satisfying crunch and burst of flavor.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • ½ teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 ½ cups (225g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 6 ounces (170g) high-quality dark chocolate
  • 1 teaspoon coconut oil or unsalted butter (optional)

Instructions

  1. Preheat the oven to 250°F (120°C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, allowing some overhang for easy removal.
  2. In a small bowl, toss the sliced strawberries with 2 tablespoons sugar and 1 teaspoon lemon juice. Set aside to macerate.
  3. In a clean, dry mixing bowl, add the egg whites and pinch of salt. Beat on medium speed until foamy using an electric mixer.
  4. Add cream of tartar, then gradually add sugar one tablespoon at a time, beating on high speed until stiff, glossy peaks form (7-10 minutes).
  5. Gently fold in the vanilla extract using a spatula without deflating the meringue.
  6. Pour the meringue into the prepared pan and spread evenly with a spatula, creating soft peaks and texture on top.
  7. Bake for 60-70 minutes until dry to the touch and starting to turn golden. Turn off oven and leave meringue inside with door slightly ajar for 30 minutes.
  8. Remove from oven and let cool completely in the pan.
  9. Drain excess juice from strawberries and spread evenly over the cooled meringue layer.
  10. Melt the dark chocolate with coconut oil or butter using a double boiler or microwave, stirring until smooth and glossy.
  11. Pour melted chocolate over the strawberries, spreading evenly to cover them.
  12. Chill in the refrigerator for at least 30 minutes to allow chocolate to harden.
  13. Slice into bars using a sharp knife warmed under hot water and dried between cuts for clean slices.

Notes

Use room temperature egg whites for best volume. Add sugar gradually to stabilize meringue. Bake low and slow to avoid sogginess. Cool meringue completely before adding toppings. Use coconut oil or butter in chocolate for easier spreading. Warm knife between cuts for clean slices. Store bars in airtight container in refrigerator up to 3 days or freeze up to 1 month.

Nutrition

Keywords: chocolate, strawberry, meringue, dessert bars, easy recipe, homemade, gluten-free, vegan option

Find it online: https://chrisfeasts.com/chocolate-covered-strawberry-meringue-bars-recipe-easy-homemade-delight/