Chocolate Tarts with Italian Meringue and Blackberries

food styling and recipe development by Kristina Domitrovich // photos by Lindsay Pace

Italian Meringue: Whipped egg whites, slowly combined with a boiling sugar-water mixture. This pasteurizes the egg whites, while resulting in a thick, glossy ready-to-eat meringue. 

Special equipment: Stand (or hand) mixer, fitted with a whisk attachment is highly recommended.

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