ADVERTISEMENT

Crisp & Delightful Cranberry Meringue Cookies: A Festive Treat

ADVERTISEMENT

Introduction
If you're looking for a dessert that's both light and indulgent, cranberry meringue cookies are the perfect choice! These delicate cookies are a blend of crisp, airy meringue with the tartness of cranberries, making them an ideal treat for the holiday season or any occasion. The chewy center paired with the crisp outer layer creates a delightful contrast in every bite, while the vibrant red of the cranberries adds a festive touch. Whether you're preparing them for a holiday party, gifting, or just treating yourself, these cookies will certainly impress anyone with their refreshing flavor and light texture.

Ingredients
2 large egg whites
1 cup granulated sugar
1/2 tsp vanilla extract
1/4 tsp cream of tartar
1/2 cup dried cranberries (chopped)
1/4 cup mini chocolate chips (optional for extra sweetness)
A pinch of salt
Instructions
Preheat the Oven: Start by preheating your oven to 225°F (107°C). Line a baking sheet with parchment paper or a silicone mat.

Prepare the Egg Whites: In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until they begin to foam. Add the cream of tartar and a pinch of salt, and continue beating until soft peaks form.

Add Sugar: Gradually add the sugar, a tablespoon at a time, beating on high speed after each addition. Continue whipping the egg whites until stiff, glossy peaks form. This can take about 5-7 minutes.

Fold in Cranberries and Flavor: Gently fold in the vanilla extract, dried cranberries, and chocolate chips (if using). Be careful not to deflate the meringue by overmixing.

Shape the Cookies: Using a spoon or a piping bag, drop spoonfuls of the meringue mixture onto the prepared baking sheet. You can make them as large or small as you prefer, but aim for uniform sizes to ensure even baking.

Bake: Bake the cookies for about 1.5 to 2 hours. They should be crisp on the outside and easily lift off the parchment paper. The meringues should not be browned; they should maintain their pale color.

Cool: Turn off the oven and leave the meringues inside with the door slightly ajar for another hour to cool and dry out completely.

Serve: Once cooled, carefully remove the cookies from the baking sheet and transfer them to an airtight container. Enjoy immediately or store for later!

Tips for Serving and Storing

ADVERTISEMENT

ADVERTISEMENT