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Cranberry Meringue Cookies

Prep time 20 mins
Cook time 2 hrs
Stand time 1 hr
Yield Yields: about 72 cookies (serving size: 2 cookies)


  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup superfine sugar
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons cranberry sauce, at room temperature, strained if not smooth

Nutrition Information

  • calories 20
  • fat 0.0 g
  • satfat 0.0 g
  • protein 0.0 g
  • carbohydrate 5 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • sodium 5 mg

How to Make It

  1. Preheat oven to 200°F 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.