Chocolate Cranberry Meringue

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What You Need

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Make It

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  • 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.

Special Equipment Needed

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.


  • 24

Nutritional Information

Serving Size 24
Calories 60
Total fat 2g
Saturated fat 1g
Cholesterol 0mg
Sodium 15mg
Carbohydrate 11g
Dietary fiber 1g
Sugars 9g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 2 %DV

* 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.

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