Cran-Raspberry Meringues

Directions

1. In a medium saucepan, mix the cranberries, ¾ cup sugar, water. Cook over medium heat until the mixture boils and the sugar is dissolved, stirring occasionally. Boil for 5 minutes or until the mixture is thick and the cranberries are popped. Remove from the heat. Cover and refrigerate for 3 hours or until completely cooled. When ready to serve, stir in the raspberries.
2. Meanwhile, heat the oven to 225 degrees. Line 2 cookie sheets with parchment paper.
3. In a very clean glass or metal mixing bowl, beat the egg whites and cream of tartar with electric mixer on High until foamy. Gradually add ¾ cup sugar, beating well after each addition. Beat until very stiff peaks form (do not under-beat).
4. Spoon 6 mounds of meringue on each cookie sheet. With the back of a tablespoon, spread the meringues to 3-inch circles. Make a well in the center and push the meringue to the sides to form raised edges.
5. Bake for 1 hour 15 minutes or until crisp. Turn the oven off and leave the meringues in the oven with door closed for 2 hours. Remove from the oven and cool completely, about 1 hour.
6. Place the baking bar and 2 tablespoons of whipped cream in a medium microwavable bowl. Microwave on 70% power for 60 seconds and stir. Microwave for 15 seconds at a time until the chocolate is melted; stir until well mixed. Stir in the sour cream and cream cheese. Cool to room temperature.
7. In a medium bowl, whip the remaining 1/2 cup whipping cream with an electric mixer on High until stiff peaks form. Fold into the chocolate mixture. Cover and refrigerate until the meringues are cooled.
8. Spoon the filling into the meringues. Spoon the cranberry topping on top and serve immediately.