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Steps
1
Heat oven to 275°F. Line cookie sheet with cooking parchment paper or heavy brown paper.
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
Bake 1 hour. Turn off oven; leave meringues in oven with door closed 1 hour. Finish cooling at room temperature, about 2 hours.
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
In small bowl, beat filling ingredients with wire whisk until smooth. Cover; refrigerate until serving time.
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.
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All parts of this recipe—the meringue shells, sauce and filling—can be made ahead, making this a carefree choice for entertaining.
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