Meringue Cranberry Kisses Recipes

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring. , Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife. , Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
• Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
• Transfer the meringue to a pastry bag fitted with a large round tip. Pipe about seventy 1-inch drops on the baking sheets, pulling the bag up to form a peak; leave space between each. Bake at 250 degrees F until dry and crisp, about 3 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.
• Combine the white chocolate chips and coconut oil in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Dip the bottoms of the meringues into the white chocolate, then dip in red sanding sugar; let set on parchment.

Steps:

• Heat oven to 120C/100C fan/gas ½. Line two-three baking sheets with parchment. Beat the egg whites until they are foamy and doubled in size. Add the sugar, 1 tbsp at a time, while you continue to whisk. The meringue will become thick and glossy and should hold up in stiff peaks on the beaters when it is ready.
• For the meringue kisses, fit a disposable piping bag with a 1cm round or star nozzle. Hold it vertically to the baking sheet and gently squeeze, pulling the bag up and away to make a peak. If you are making frosty icicles, make some meringue dots as well.
• For colour-striped meringues, fit a disposable piping bag with a round nozzle, paint red food colouring paste in stripes onto the inside of the bag, then fill with meringue and pipe as before. Bake for 1 hr. Once cool, you can drizzle some of the meringues with melted chocolate and sprinkle with edible glitter or lustre powder, if you like.
• For the icicles and snowflakes, scoop the meringue into a disposable piping bag and snip off a tiny opening. Pipe spiky icicle shapes onto the trays, making them thicker one end and thin at the other. Pipe crossed lines to make snowflakes.
• Bake for 50 mins, then leave to cool on the tray for a few mins, then carefully loosen them off the parchment. Sprinkle with edible glitter or lustre powder, if you like. If left to cool completely, they may stick and break when you try to lift them off. If you are storing these, leave to cool completely, then layer in an airtight container between pieces of baking parchment. Now use the meringue kisses to make our white chocolate, orange & cranberry Christmas cake.

Steps:

• Line two large baking sheets with baking parchment. In a small bowl, mix both sugars together. In another small bowl, mix the jam with enough food colouring to create a vibrant red colour.
• In a clean, grease-free bowl, whisk the egg whites until they form stiff peaks, using electric beaters or a tabletop mixer. Add about a third of the sugar, whipping for 1 min or so, until stiff and glossy. Gradually add the remaining sugar until you have a glossy meringue that holds stiff peaks.
• Heat oven to 120C/100C fan/ gas 1/2. Turn your pastry bag inside out and, using a spoon, paint three lines of coloured jam from the top to almost the end of the bag. Fill with the meringue mix and twist the end to close.
• Holding the bag vertically over the tray, apply enough pressure to create a base, then quickly draw the bag upwards to create little points. The jam will give the meringues a stripy pattern as they pass through the bag.
• Bake in the oven for 1 hr or until the meringues sound hollow when you lift one and tap the base - they should have a crunchy shell and not be too chewy. Leave to cool in the oven with the door closed, then store in a plastic food bag or airtight container until ready to use.

Steps:

• Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. deep-dish pie plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Meanwhile, in a large saucepan, combine the cranberries, sugar and water. Cook, stirring occasionally, over medium heat until berries pop, about 15 minutes. In a small bowl, combine the egg yolks, flour and salt. Remove cranberry mixture from the heat; stir a small amount into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and extract. Pour into crust., For meringue, in a large bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust., Bake at 350° until golden brown, 18-22 minutes. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

Steps:

• 1. Heat oven to 325° F.
• 2. Beat egg whites until frothy.
• 3. Gradually beat in sugar. Beat with mixer until very stiff.
• 4. Stir in salt, vanilla and Craisins.
• 5. Drop heaping teaspoons of mixture two to three inches apart on silicone lined baking sheet.
• 6. Bake for about 20 minutes or until set and delicately browned.
• 7. Slip off with spatula and let cool.

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Toss the cookie crumbs with the melted butter in a medium bowl until well combined. Press into a 9-inch pie plate and bake until golden, about 15 minutes. Cool completely before filling.
• For the filling: Put 2 tablespoons water in a small bowl and sprinkle the gelatin evenly over the top. Let stand 3 minutes.
• Meanwhile, put the Brandied Cranberry Sauce, sugar and lime zest in a medium saucepan and bring to a simmer over medium-high heat. Remove from the heat and stir in the gelatin mixture and orange juice; set aside to cool slightly, about 15 minutes. Pour the filling into the prepared crust and refrigerate until set, at least 4 hours.
• For the meringue topping: Once the pie is set, put the egg whites, sugar and salt in a heatproof bowl set over, not in, a saucepan of simmering water. Whisk until the sugar is dissolved and the egg whites are foamy and warm to the touch. Remove from the heat, and whip in a stand mixer on medium-high to stiff, glossy peaks.
• To assemble the pie: Spread the meringue over the top of the set filling. Using a kitchen torch, brown the meringue all over. Slice and serve.
• Combine the cranberries, sugar and brandy in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until thickened and some of the cranberries have burst, about 20 minutes. Use right away or refrigerate, covered, for up to 1 week.

Steps:

• Preheat oven to 200°F.
• Coat 2 large sheet pans with cooking spray or cover with parchment paper.
• Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form; gradually beat in sugar until mixture is very stiff and shiny.
• Gradually fold in cranberry sauce (you can add a few drops of red food coloring at this point, if desired) while beating for 1 minute.
• Drop batter by teaspoonfuls onto prepared sheet pans; press 1 dried cranberry into the top of each cookie.
• Bake for 2 hours.
• Cool completely before removing from pans.
• Store in airtight containers.
• Yields about 4 cookies per serving.

Steps:

• Preheat oven to 250 degrees.
• Beat egg whites and salt until foamy.
• Add gelatin and sugar gradually and beat until stiff and sugar is dissolved.
• Mix in vinegar and fold in chocolate chips.
• Drop tablespoonfuls on cookie sheet lined with brown paper.
• Bake for 25 minutes, then turn off the heat and leave the cookies in the oven for another 20 minutes.