Chocolate Cranberry Meringue

photo by:kraft

AMAZING! I made these for my family for Thanksgiving. I am a college student, so it was nice to be able to whip it up quickly and do the things I needed to do while it ba...read more

posted by

a cook

on 11/28/2007

time

prep:

15 min

total:

4 hr 45 min

servings

total:

24 servings

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What You Need

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

oz. BAKER'S Unsweetened Chocolate, finely chopped

Make It

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.

Kraft Kitchens Tips

Cooking Know-How

Meringue will be crispy. Don't worry if it breaks apart into uneven pieces. That is part of its charm.

Parchment Paper

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.

Storage Know-How

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.

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cynthia454

posted:12/1/2004

I made this and it turned out very good, but it turns out even better if the humidity is low inside your house and it is not rainy weather outside. Yes, this "old wive's tale" is true! Also, you can omit the cranberries and just use chocolate chips! This is a very good recipe.

Turkish Queen

posted:11/29/2004

Make sure your oven is operating at the correct degree. This is very important.

cathe52

posted:11/27/2004

Superb, yes I did make it and yes I would make it again EXCEPT . . . I followed the recipe precisely but it did not totally cook and/or cool/harden in the center. Therefore I only had the pieces around the outer edge to serve. When I make this again I am going to make sure it is not spread too thickly. That is the only thing I could figure would make the center a gooey mess. Oh and I used semi-sweet chocolate NOT unsweetened ~ Is that a type-O??? C52~