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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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I was looking for a good desert for Christmas. One that was different than pumpkin and apple pie. I still wanted it to have a holiday feel. This is a great holiday dessert because the colors and taste remind me of the season. Ingredients:
6 egg whites |
1 teaspoon cornstarch |
1 teaspoon white vinegar |
1 teaspoon vanilla extract |
dash salt |
1-1/2 cups sugar |
topping: |
2 cups fresh or frozen cranberries |
2/3 cup confectioners' sugar, divided |
1/2 cup water |
1 tablespoon cornstarch |
1 cup heavy whipping cream |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper; set aside.
2. Add the cornstarch, vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved.
3. Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 250° for 45-55 minutes or until set and dry. Turn off oven and do not open door; leave meringue in oven for 1 hour.
4. In a large saucepan, combine the cranberries, 1/2 cup confectioners' sugar, water and cornstarch. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat.
5. In a small bowl, beat cream until it begins to thicken. Add remaining confectioners' sugar; beat until soft peaks form.
6. Spread whipped cream into center of meringue; top with cranberry sauce. Refrigerate leftovers. Yield: 10 servings.
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