With the start of fall comes all the flavors you know and love like pumpkin spice, apple, chai, and the star of this recipe: cranberry. Read on to learn how to make swirled cranberry meringue cookies. They look fancy but are easier to make that you might think.
Cranberry Swirl Meringues
- Prep Time:30 mins
- Cook Time:30 mins
- Total Time:1 hr
- 3 cups chopped fresh cranberries
- 1 1/2 cups sugar
- 1 1/4 cups water
- Pinch sea salt
- 1 tablespoon lemon juice
- 2 egg whites
- 1/2 cup sugar
Chop up the fresh cranberries until you have three cups worth.
In a medium sauce pan, bring chopped cranberries, 1 1/2 cups of sugar, 1 1/4 cups of water and a pinch of sea salt to a boil.
Once the mixture comes to a boil, stir until all of the sugar is dissolved. Lower the heat and allow everything to simmer for about 10 minutes, stirring periodically.
Take the mixture off the burner after 10 minutes and allow to cool for 2 to 3 minutes. Place a colander or sieve over a medium bowl and begin transferring your sauce.
Strain the mixture through the colander. Use a wooden spoon to press down lightly to get extra syrup out of the more solid bits.
Add one tablespoon of lemon juice to the bowl of cranberry syrup and stir. Place the bowl in the fridge to cool for 10 to 15 minutes.
While the cranberry sauce is cooling down, preheat the oven to 275°F. Then, separate 4 egg whites in a large bowl.
Begin to beat the egg whites with an electric whisk on a medium-high setting.
It will take several minutes, but continue to whisk the egg whites until stiff peaks begin to form.
Gradually add the last 1/2 cup of sugar to the egg whites and continue to beat with the electric whisk. Keep going until all of the sugar is mixed in and the meringue is smooth and appears glossy.
Gently spoon meringue mixture in small rounds onto either a sprayed tray or tray covered with parchment.
Spoon a teaspoon of cranberry sauce into each round. Using a toothpick, create a design by swirling the sauce around in each meringue. When all the meringues are prepped, place your tray(s) into the oven for 30 minutes. Once thirty minutes are up, turn off the oven and allow the oven to cool completely (preferably overnight) before removing the meringues from the oven (this helps preserve a chewy interior).
You'll want to make these meringues all season long while cranberries are in season. It's a twist on a fall dessert you don't see everyday and these meringues are bound to be a hit at your next family gathering or friendsgiving celebration.
#Spoontip: Use the leftover solids to make cranberry relish to add to sandwiches, make muffins or eat by itself.