meringues with sugared cranberries

Ingredients

• 3 large egg whites
• 1 1/2 teaspoons clear vanilla extract
• 1/4 teaspoon cream of tartar
• 2/3 cup sugar
• dash of salt

Directions

1. Place egg whites in a medium bowl and let stand at room temperature for 30 minutes.
2. Preheat oven to 250°.
3. Add vanilla, cream of tartar and salt to egg whites and beat at medium speed until foamy.
4. Gradually add sugar 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating on high until stiff glossy peaks form, about 7 minutes.
5. Pipe meringue (we use #32-star tip) about 1 1/4″ diameter, 2″ apart on parchment and bake for 40 – 45 minutes until firm to touch. Turn off the oven, leaving the meringues inside with the door closed for about an hour. Cool completely in oven to ensure crispness.
6. Garnish with berries and greenery just before serving.

You can make meringues a day ahead and store in an airtight container.