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Published: Tuesday, 3/19/2002

Chocolate Crown

3 egg whites

1/4 teaspoon lemon juice

1/2 teaspoon vanilla extract (kosher for Passover), optional

1 cup sugar


Chocolate filling (recipe follows)

Beat egg whites until frothy. Add lemon juice and vanilla. Beat in sugar 2 tablespoons at a time until all sugar is incorporated. Rub margarine liberally on both inside bottom and sides of pie plate. Put mixture into plate. Spread around plate with back of a tablespoon to create a nest by pushing sides up to create ring. Bake in preheated 275-degree oven for 40 minutes. Remove from oven and cool completely. Prepare filling and refrigerate.


6 ounces chocolate chips

1 cup whipping cream

2 tablespoons strong coffee

Chocolate shavings for decoration

Melt chocolate with coffee in double boiler or microwave. Mix well. Cool 3 to 5 minutes. Whip cream not too stiffly. Fold in melted chocolate. Fill cavity of meringue. Decorate with chocolate shavings. Refrigerate for two hours or until chocolate filling sets.

Yield: 8 servings

Source: Mickey Sokobin

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