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Chocolate Cranberry Meringue




Source of Recipe


kraft


List of Ingredients




4 large egg whites
1/4 tsp. cream of tartar
1/2 cup granulated sugar
3/4 cup powdered sugar
1/2 cup dried cranberries, chopped
3 squares BAKER'S Unsweetened Baking Chocolate, finely chopped



Recipe



PREHEAT oven to 200°F. Cover large baking sheet with parchment paper.
BEAT egg whites and cream of tartar in large bowl with electric mixer on medium speed 5 minutes or until soft peaks form. Gradually add granulated sugar, beating on high speed until well blended. Add powdered sugar, 1 Tbsp. at a time, beating well after each addition. (Meringue will begin to turn glossy.) Continue beating until stiff peaks form. Stir in cranberries and chocolate. Spread onto prepared baking sheet to within 1/2 inch of edges of baking sheet.
BAKE 2 hours. Turn oven off. Let meringue stand in oven for 2 to 2-1/2 hours or until meringue is cooled and completely dried. Cut or break into 24 pieces.