Meringue fingers

Instructions

1. Preheat oven to 120°C. Line 2-3 baking trays with baking paper. Using electric beaters, beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating well after each addition until the sugar has completely dissolved.
2. Spoon the mixture into a piping bag fitted with a 1cm plain piping nozzle. Pipe 8cm-long fingers onto the prepared trays. Bake for 30 minutes or until dry to touch. Turn off the oven and leave the meringues to cool in the oven with the door ajar.
3. Place melted chocolate in a small snap-lock bag and snip off the corner. Gently squeeze bag to pipe drizzles over slice. Sprinkle with the cranberries and coconut. Set aside until chocolate sets. Serve.