Cranberry-Orange Chocolate Meringues

(1)
  1 reviews
  • 30|min prep time
  • 4|hr|30|min total time
  • 15 ingredients
  • 8 servings

Meringue Shells

3
egg whites
1
teaspoon vanilla
1/4
teaspoon cream of tartar
Dash salt
1
cup sugar
1/4
cup unsweetened Dutch processed baking cocoa

Cranberry-Orange Sauce

1
bag (12 oz) fresh cranberries (3 cups)
1/2
cup water
1/3
cup sugar
Juice of 1 medium orange (1/3 to 1/2 cup)
1
can (11 oz) mandarin orange segments, drained
3/4
cup chopped walnuts

Filling

1
package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
1
container (6 oz) Yoplait® Light orange cream yogurt
1
teaspoon grated orange peel

Directions

  1. 1 Heat oven to 275°F. Line cookie sheet with cooking parchment paper or heavy brown paper.
  2. 2 In large bowl, beat egg whites, vanilla, cream of tartar and salt with electric mixer on high speed until foamy. Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until stiff peaks form and mixture is glossy (do not underbeat). Sift cocoa; fold into egg white mixture. Drop meringue by 1/3 cupfuls onto cookie sheet. Shape into 3-inch circles, building up sides with back of spoon.
  3. 3 Bake 1 hour. Turn off oven; leave meringues in oven with door closed 1 hour. Finish cooling at room temperature, about 2 hours.
  4. 4 Meanwhile, in 2-quart saucepan, cook cranberries, water and 1/3 cup sugar over medium heat, stirring frequently, until cranberries pop and sauce begins to thicken. Remove from heat; stir in orange juice, oranges and 1/2 cup of the walnuts. Cool completely, about 30 minutes. Cover; refrigerate until serving time.
  5. 5 In small bowl, beat filling ingredients with wire whisk until smooth. Cover; refrigerate until serving time.
  6. 6 To serve, spoon 1 teaspoon cranberry-orange sauce in center of each dessert plate. Top with meringue shell. Spoon about 2 tablespoons filling into each shell. Top with about 1/2 cup cranberry-orange sauce. Sprinkle with remaining 1/4 cup walnuts.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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