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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 12 |
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This was my first experience with a meringue cookie and I was thoroughly impressed. I'm ready to try more meringue cookies. I'm not even a big fan of cranberry, but these cookies have made me want to try more cranberry recipes. These are crispy and light, and 4 cookies is only 1 WW Point. Ingredients:
3 large egg whites, at room temperature |
1/4 teaspoon cream of tartar |
3/4 cup sugar |
1/4 cup whole berry cranberry sauce |
1/3 cup dried cranberries, about 80 cranberries |
Directions:
1. Preheat oven to 200°F.
2. Coat 2 large sheet pans with cooking spray or cover with parchment paper.
3. 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.
4. 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.
5. Drop batter by teaspoonfuls onto prepared sheet pans; press 1 dried cranberry into the top of each cookie.
6. Bake for 2 hours.
7. Cool completely before removing from pans.
8. Store in airtight containers.
9. Yields about 4 cookies per serving.
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