Cranberry Meringue

Name: Cranberry Meringue
Prep time: 20 min
Cook time: 2 h 5 min
Total time: 2 h 25 min
Yield: 12 serving(s)
Ingredients: 1/2 cup (105 g) sugar; 1/2 cup (55 g) frozen cranberries; 1 tbsp (15 ml) water; 2 egg whites, at room temperature

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Preparation 20 min
Cooking 2 h 5 min
Cooling 2 h
Servings 12

This airy meringue in a beautiful pink hue is a festive garnish for hot chocolate.

Vegetarian
Nut-free
Lactose-free
Gluten-free
Dairy-free

Ingredients

- 1/2 cup (105 g) sugar
- 1/2 cup (55 g) frozen cranberries
- 1 tbsp (15 ml) water
- 2 egg whites, at room temperature

Preparation

- With the rack in the middle position, preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper, letting it hang over all four sides.
- In a small pot over medium heat, bring the sugar, cranberries and water to a boil. Simmer just until the cranberries have burst.
- In a bowl, whisk the egg whites with an electric mixer until frothy. Add the hot cranberry mixture while whisking constantly. Continue to whisk until firm peaks form. Spread out on the baking sheet in an even layer.
- Bake for 2 hours or until the meringue is dry. Turn off the oven and continue drying for 2 hours, keeping the oven door slightly ajar with a wooden spoon. Let cool completely on the baking sheet.
- Break the meringue into chunks. Great as a garnish for hot chocolate, yogurt or a Yule log.

Note from Ricardo

The meringue will keep in an airtight container for 3 weeks at room temperature.

Personal Note

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