Monday, December 17, 2007

Cranberry Meringues

This is the recipe that I made today, but I'm not happy with it. Too many of them didn't cook properly. I'm posting it because so many people HAVE had success with it, plus regardless of whether they set properly or not, the failures still taste good. They just don't have the texture to make them something I'd share with friends. Perhaps I should have extended the baking time, but I was so busy today that dh kindly took them out of the oven while I was out!

Cranberry Meringues

3 large egg white(s), at room temperature
1/4 tsp cream of tartar
3/4 cup sugar
1/4 cup canned cranberry sauce, whole berry
1/3 cup dried cranberries, about 80 cranberries
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 colouring 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.

On another note, I have been planning on making carmel corn for the past week or so, but I keep forgetting to buy popcorn! Maybe it isn't meant to be. Or maybe I need a serious break.
Another thing: today I put a ham, carrots and potatoes in the crockpot, covered them with a mix of 1/2c maple syrup and 1/3c water, set it on high, and dinner was ready in 5 hours. It was tasty, easy, and now I don't have to woner about lunch for the rest of the week; obviously we'll be eating ham sandwiches! (Might be a step back from the whole vegan thing, but right now I'm just glad that we had a warm and nutritous meal.)

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