Cranberry Meringue Cookies – a delicious recipe with egg whites, cream of tartar, sugar, sugar, vanilla, cranberry sauce. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 200u00b0F with racks in the upper and lower thirds; line 2 large baking sheets with parchment.
2
Using an electric mixer on medium speed, beat whites until foamy. Beat in cream of tartar, then gradually add 2 Tbsp. superfine sugar; beat until soft peaks form. Add 1 Tbsp. superfine sugar and increase speed to high, beating until stiff peaks form. Gradually add remaining superfine and confectioners' sugars, and beat until meringue is stiff and glossy, 3 to 5 minutes longer. Beat in vanilla and cranberry sauce.
3
Transfer meringue to a pastry bag with a star tip. Pipe out 1-inch cookies onto parchment-lined sheets. Bake until firm and lightly browned, about 2 hours (do not open oven). Turn off heat and leave cookies to cool in the oven until very firm and crisp, about 1 hour. Cool completely, then peel away from paper.
303
kcal
Calories
8
g
Fat
51
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 large egg whites, at room temperature, 1/4 teaspoon cream of tartar, 1/2 cup superfine sugar, 1/2 cup confectioners' sugar, and more.
Yes, Cranberry Meringue Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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