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Chocolate Cranberry Meringue

Chocolate Cranberry Meringue recipe
photo by:kraft
Get these scrumptious Chocolate Cranberry Meringues ready for the oven in just 15 minutes. Everyone'll think the crispy meringue took you hours to prep!
15 min
4 hr 45 min
24 servings
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What You Need

large  egg whites
tsp.  cream of tartar
cup  granulated sugar
cup  powdered sugar
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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