Tangerine Tuiles With Candied Cranberries Recipe

Name: Tangerine Tuiles With Candied Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (12 ounces) fresh cranberries; 2-1/2 cups sugar, divided; 3 large egg whites; 3/4 cup confectioners' sugar; 1/2 cup all-purpose flour; 6 tablespoons butter, melted; 1/2 teaspoon almond extract; 1/4 teaspoon salt; 1 carton (8 ounces) Mascarpone cheese; 1/4 cup honey; 1 tablespoon grated tangerine zest; 2 cups whipped cream; 2 tangerines, peeled, sectioned and chopped

Servings: persons

1 package (12 ounces) fresh cranberries
2-1/2 cups sugar, divided
3 large egg whites
3/4 cup confectioners' sugar
1/2 cup all-purpose flour
6 tablespoons butter, melted
1/2 teaspoon almond extract
1/4 teaspoon salt
1 carton (8 ounces) Mascarpone cheese
1/4 cup honey
1 tablespoon grated tangerine zest
2 cups whipped cream
2 tangerines, peeled, sectioned and chopped

1
Line a 15x10x1-in. baking pan with parchment paper. Place cranberries in pan; sprinkle with 2 cups sugar. Cover and bake at 350u00b0 for 1 hour. Cool. Drain, reserving syrup for garnish.
2
Transfer berries to another parchment paper-lined 15x10x1-in. baking pan. Bake at 200u00b0 for 1-1/4 to 1-3/4 hours or until almost dry to the touch. Toss with remaining sugar.
3
Using a pencil, draw four 3-in. circles on a sheet of parchment paper. Place paper, pencil mark down, on a
4
; set aside.
5
In a large bowl, combine the egg whites, confectioners' sugar and flour until blended. Beat in the butter, almond extract and salt.
6
Spread 1 tablespoon batter over each circle. Bake at 350u00b0 for 5-7 minutes or until golden around the edges.
7
With a spatula, carefully remove cookies and immediately drape over inverted shot glasses or small juice glasses. When cookies are cool, transfer to a wire rack. Repeat with remaining batter, forming 16 tuiles.
8
In a small bowl, beat the mascarpone, honey and tangerine zest. Fold in whipped cream and tangerines.
9
To serve, spoon about 3 tablespoons tangerine cream into each cookie. Garnish with candied cranberries and reserved syrup.

1211

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package (12 ounces) fresh cranberries, 2-1/2 cups sugar, divided, 3 large egg whites, 3/4 cup confectioners' sugar, and more.

Yes, Tangerine Tuiles With Candied Cranberries falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tangerine Tuiles With Candied Cranberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions