HERSHEY'S Chocolate Meringue

Directions

• 1. Heat oven to 325° F. Line two cookie sheets with parchment paper; set aside.
• 2. Beat egg whites, cream of tartar and salt in medium bowl at high speed of mixer until soft peaks form. Beat in granulated sugar, 2 tablespoons at a time, until stiff, glossy peaks form. Sift cocoa over top of meringue; gently fold into mixture; set aside.
• 3. Place chocolate chips in small microwave-safe container. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Add to meringue mixture; fold twice to marble the meringue. (Do not be tempted to fold in more.)
• 4. Evenly space 4 equal meringue mounds (about 1/2 cup each) on each prepared cookie sheet. Spread each mound into 4-inch circle.
• 5. Bake 35 to 40 minutes or until meringue turns a delicate cream color and is dry to the touch. Cool slightly; peel meringue off parchment paper. Cool completely on wire rack.
• 6. Meanwhile, prepare CRANBERRY TOPPING.
• 7. Just before serving, beat whipping cream, powdered sugar and vanilla until stiff peaks form. Place meringues on serving plates; top each with about 1/4 cup whipped cream, swirling with the back of a large spoon. Spoon about 1/4 cup CRANBERRY TOPPING on each dessert and garnish with chocolate bar curls or grated chocolate bar pieces. Cover; refrigerate leftover desserts. Makes 8 individual meringue desserts.
• CRANBERRY TOPPING: Place 12-oz. bag (3-1/4 cups) frozen cranberries, 1 cup granulated sugar and 1 cinnamon stick in small saucepan. Heat on low until sugar dissolves; cook on medium low heat about 25 minutes or until cranberries have popped and juices are syrupy and slightly thickened. Halve, core and cut 1 red-skinned apple into 1/4-inch slices; add to cranberries. Cook until apple is tender and juices have thickened. Cool completely; discard cinnamon stick. Makes about 2-1/3 cups topping.