Celebrate the holidays with this bright and festive Chocolate Cranberry Meringue recipe. Ready for the oven in just 15 minutes, everyone will think this delicious Chocolate Cranberry Meringue took you hours to prep.
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.
Meringue will be crispy. Don't worry if it breaks apart into uneven pieces. That is part of its charm.
This nonstick, non-burn paper is the best way to line a baking sheet. Look for it in your supermarket. It can be wiped off and reused for multiple batches of the same recipe. In the case of meringues, it is the best way to prevent sticking as a greased pan would interfere with how the meringue bakes up.
Meringues will turn chewy if exposed to humidity. For best results, store the meringue in an airtight container at room temperature for up to 2 days.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 24 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.