5 Large Eggs

Pinch of Course Salt

1¼ C. plus 3 Tbsp. Sugar

12 oz. Semi Sweet Chocolate chopped

6 Tbsp. Water

1 lb. Fresh Strawberries

The bottom of a 6 oz. tuna can makes a convenient template for the meringues.

Position one rack in bottom third and one rack in top third of oven. Pre heat to 250~. Line two large baking sheets with parchment paper. Using 3¼ to 3&3/8 round as a guide, draw 6 circles on each paper. Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Gradually add 1¼ cup sugar, beating until whites are stiff and glossy. Dab corners of parchment with meringue. Turn parchment over (circles will show through), press meringue to anchor parchment to baking sheet. Drop generous 1/3 cup meringue onto each circle. Spread meringue with back of spoon to fill circle, depress centers to form shells. Bake meringue until crisp and almost dry, about 1 hour and 15 minutes. Turn off oven, leave door closed. Let meringues dry in oven 1 hour longer. Lift meringues from parchment ( can be made 1 week in advance, wrap airtight, freeze). Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Remove from over water. Holding stem end, dip 12 strawberries into chocolate almost covering. Place berries on foil lined plate, refrigerate until chocolate sets. Whisk water into remaining chocolate to use as sauce. Dipped berries and sauce can be made one day in advance. Cover and refrigerate. Rewarm sauce before serving. Hull and slice remaining strawberries. Place in large bowl. Mix in remaining 3 tablespoons sugar. Place meringues on plate. Top with sliced strawberries. Drizzle with chocolate sauce. Garnish each plate with whole dipped berry and serve

Connie Quozinete