Preparation

• In a blender, beat the egg whites with the cream of tartar and a pinch of salt on high speed 1 minute, until soft peaks form. Mix in the sugar, 1 tablespoon at a time. 

• Stop the mixer and sift the cocoa over the meringue, then beat on low-medium speed until combined. Add the vinegar and vanilla extract, and beat on high speed 1 minute, until the meringue is glossy. 

• Drop the meringue by the heaping tablespoonful onto a parchment-lined baking sheet. Using a spoon, make an indent in the center of each meringue. Bake 2 hours at 225 degrees. Let cool completely on the baking sheet. 

• Blend the whipping cream on high, 2 to 3 minutes, until soft peaks form. Add the mascarpone cheese, sugar and raspberries and mix 30 seconds on high speed. 

• Spoon 2 tablespoons whipped cream in each meringue cup and top with diced kiwi.

Want to get fancier? Transfer the meringue mix to a pastry piping bag affixed with a pastry decorating tip. Pipe a 4-inch spiral (starting in the center and working out), then pipe a ring on top of the outermost edge.

Only use natural, non-alkalized cocoa (such as Hershey’s, Nestle or Scharffen Berger) for the meringue. The alkali in Dutch-processed cocoa will turn the meringue to liquid.