CookingLight, 2004 on Recipe.com.
Meringues are like a little bit of heaven-- Light, Airy and Sweet! These Chocolate Cherry Chunk Meringues don't take long to make, but they take hours to bake, so be prepared! The edges of the meringues are crisp, but the pieces in the center are slightly soft. Don't chop the chocolate too finely or it will completely melt in the meringue. That's why these are called Chunk Meringues!
CHOCOLATE CHERRY CHUNK MERINGUES
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
Preheat oven to 200º.
Cover a large baking sheet with parchment paper. Draw a 14 x 10-inch rectangle on paper. Turn paper over; secure with masking tape.
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.
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.
Photo: Randy Mayor, Cooking Light