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1
TO MAKE MERINGUE: Preheat oven to 250F Line two baking sheets with foil.
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2
Trace eight 3 1/2 inch circles on foil.
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3
Place bowl of egg whites in warm eater for 3 minutes; remove .
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4
Add vanilla, crem of tartar, salt nad 1/4 cup sugar.
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5
Beat on electric mixer until soft peaks form.
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6
Gradually add remaining 3/4 cup sugar, 2 tablespoons at a time, beating until sugar is completely dissolved and meringue is very stiff.
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7
Spoon merfingue over circles; spread with a spoon, building a rim.
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8
Bake about 1 1/4 hours or until meringues are crisp but not browned and can be removed from foiled.
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9
Turn the oven off and leave the meringues in the oven, with the door closed, 4 hours or overnight.
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10
(may be made ahead.
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11
Wrap tightly in foil and freeze.
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12
).
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13
TO MAKE FILLING: In a medium saucepan, combine cornstarch and 1/2 cup sugar.
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14
Stir in milk and chocolate.
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15
Bring to boil over medium heat, stirring constantly; boil 1/2 minute.
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16
Beat half the mixture into the yolks.
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Return to saucepan.
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18
Cook and stir over low heat for 1 minute, without boiling.
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Stir in vanilla.
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20
Transfer mixture to a bowl.
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21
Place a sheet of plastic film directly over filling and refrigerate until cold.
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22
(May be made a day ahead).
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Spoon into meringue shells.
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24
Place a sheet of foil on top.
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25
Refrigerate 3-24 hours.
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26
Garnish with fruit before serving.
