Chocolate Cranberry Meringue – a delicious recipe with egg whites, cream of tartar, granulated sugar, icing sugar, cranberries, Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 200F.
2
Cover large baking sheet with parchment paper.
3
Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed 5 minutes or until soft peaks form.
4
Gradually add granulated sugar, beating on high speed.
5
Add icing sugar, 1 Tbsp.
6
at a time, beating well after each addition.
7
(Meringue will begin to turn glossy.)
8
Continue beating until stiff peaks form.
9
Stir in cranberries and chocolate.
10
Spread onto prepared baking sheet to within 1/2 inch of edges of baking sheet.
11
Bake 2 hours.
12
Turn oven off.
13
Let meringue stand in oven for 1 hour 30 minutes to 2 hours or until meringue is cooled and completely dried.
14
Cut or beak into 24 pieces.
15
Store in airtight container at room temperature.
444
kcal
Calories
17
g
Fat
61
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 large egg whites, 1/4 tsp. cream of tartar, 1/2 cup granulated sugar, 3/4 cup icing sugar, and more.
Yes, Chocolate Cranberry Meringue falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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