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Chocolate-Cherry Chunk Meringues

Becky Luigart-Stayner; Cindy Manning Barr
Yield 35 cookies (serving size: 1 cookie)
The edges of the meringues are crisp, but the center pieces are slightly soft. Don't chop the chocolate too finely or it will completely melt in the meringue.

Ingredients

  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 3/4 cup powdered sugar
  • 1 teaspoon almond extract
  • 1/2 cup dried tart cherries, chopped
  • 3 ounces unsweetened chocolate, chopped

Nutrition Information

  • calories 42
  • caloriesfromfat 30 %
  • fat 1.4 g
  • satfat 0.8 g
  • monofat 0.5 g
  • polyfat 0.0 g
  • protein 0.7 g
  • carbohydrate 7.6 g
  • fiber 0.4 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 7 mg
  • calcium 3 mg

How to Make It

  1. Preheat oven to 200º.

  2. Cover a large baking sheet with parchment paper. Draw a 14 x 10-inch rectangle on paper. Turn paper over; secure with masking tape.

  3. Place egg whites and cream of tartar in a large bowl, and beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar and then powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Add extract; beat just until blended. Fold in cherries and chocolate. Spread batter onto drawn rectangle using the back of a spoon. Score rectangle into 2-inch squares using the tip of a sharp knife.

  4. Bake at 200º for 2 hours. Turn oven off, and cool meringue in closed oven 1 1/2 hours or until dry. Carefully remove meringue from paper. Break into (2-inch) squares.