Chocolate Chunk-Walnut Meringue Cookies

Position racks in upper and lower thirds of oven; preheat to 275°F. Line 2 large baking sheets with parchment paper. 

Place egg whites in the bowl of a stand mixer. Beat to soft peaks. With the mixer running, gradually add sugar and beat to stiff, shiny peaks. Beat in vanilla and salt. Gently fold in chocolate, walnuts, and dried cranberries with a flexible spatula.

Scoop the batter by heaping tablespoons onto the prepared baking sheets. Bake until completely firm and dry but still white, 25 to 30 minutes. Turn off the oven and open the door. Leave the cookies in the oven for an additional 30 minutes.