Here’s a recipe that uses leftover rosemary sugar that I made for a Rosemary Pomegranate Spritzer. (Recipe available on KUTV2 or my website, www.petitefeastutah)  The combination of herbs and chocolate is magical, and in this recipe I combine the two with the brightness of citrus and the slight bitter taste of bittersweet chocolate for a show stopping holiday dessert.   You can vary the flavor of the meringues to suit your tastes & you could even add fresh fruit or nuts instead of the chocolate.




6 ea                                      egg whites

1 ¼ C                                    granulated sugar, divided

1 T                                         cornstarch

splash                                  white wine vinegar

2 T                                         rosemary leaves

1 ea                                      orange zest

2 T                                         confectioners’ sugar

2 C                                         heavy whipping cream

¼ C                                        sour cream

1 ea                                      high quality bittersweet chocolate bar (such as Lindt)

Fresh rosemary, for garnish


Preheat oven to 300 degrees.

Prepare rosemary orange sugar:  Combine ¼ granulated sugar, rosemary leaves, and orange zest in food processor.  Process vigorously until rosemary and orange are finely chopped and combined well with sugar.  Set aside.

Prepare baking sheets: On a sheet of parchment paper, draw three 8” circles.  I use a salad plate as a guide and trace around it with a pencil.  Place parchment on a baking sheet and set aside.

Prepare cake:  Using an electric mixer, whisk egg whites on medium low speed until foamy (about 1 minute).  Increase speed to medium high and slowly add the remaining 1 C sugar.  Continue whipping until eggs become soft and fluffy.  Gently sift cornstarch over meringue and mix gently.   Fold in vinegar and 3T of rosemary orange sugar.

Spoon the meringue onto the baking tray, equally filling the three circles.  Spread the meringue evenly to the edges of the circles, taking care not to allow meringue disks to touch.  Sprinkle remaining rosemary orange sugar over disks.


Bake in the oven for 1 hour.  Turn oven off, prop door open slightly and leave meringue disks in oven for 2 additional hours.  This will allow the disks to cool more evenly and prevent browning.

Prepare cream filling:  In the bowl of an electric mixer, whip cream, confectioners’ sugar and sour cream on medium low speed until foamy.  Increase speed to high and whip until JUST BARELY over soft peak (2-3 minutes).

Assemble the cake:  Set the first meringue disk on a decorative serving platter.  Top with 1/3 of the whipped cream mixture.  Shave 1/3 chocolate bar over cream filling.  Top with the second disk and repeat the process until all cream and disks are used.  End with the shaved chocolate and decorate with fresh rosemary sprigs.

Chill until ready to serve.

Serves 8-10