- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 3/4 cup powdered sugar
- 1/2 cup dried cranberries, chopped
- 3 (1 ounce) squares BAKER'S Unsweetened Baking Chocolate, finely chopped
- Preheat oven to 200 degrees 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.