• 4 egg whites
  • 3/4 cup sugar
  • 1 tsp. vanilla
  • 1 cup Ontario raspberries or sliced Ontario strawberries
  • 1 cup Ontario blueberries or Ontario blackberries
  • 1 square Semi-Sweet Chocolate
  • 3/4 cup Whipped Topping



  1. Preheat oven to 300°F. Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Blend in vanilla.
  2. Spoon or pipe meringue mixture into 3 (4-inch) rounds onto each of 2 parchment or foil-covered baking sheets. Use a large spoon to make a large indentation in the centre of each round, building up the sides of each round as much as possible.
  3. Bake, 1 sheet at a time, on centre rack of oven 55 minutes or until meringue shells are dry and golden brown. Remove from oven; cool 1 to 2 hours on baking sheet or until completely cooled. Carefully remove meringues from parchment.
  4. Toss the berries together; set aside. Place chocolate in small microwaveable bowl. Microwave on high 1-1/2 to 2 minutes or until chocolate is completely melted, stirring after each minute.
  5. Fill meringue shells with the berries just before serving; top with whipped topping. Drizzle with chocolate