Cranberry Meringues is a modern Scottish recipe for a classic snack or small cake of an egg white meringue filled with cranberry sauce that makes an excellent Hogmanay treat. The full recipe is presented here and I hope you enjoy this classic British version of: Cranberry Meringues.
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These meringues are an excellent way of using-up any cranberry sauce left-over from Christmas day for use over Hogmanay.
Ingredients:
For the Meringue:
1 egg white
1 tbsp caster sugar
For the Filling:
3 tbsp double cream, whipped until stiff
3 tbsp cranberry sauce
Method:
Whisk the egg white and sugar in a clean and dry mixing bowl until stiff and glossy (make certain the bowl and whisk are clean and free of water and grease).
Line a baking tray with greaseproof (waxed) paper and drop the meringue onto this by the heaped teaspoon. Transfer to an oven pre-heated to 100°C and bake for about 4 minutes, or until the meringues are crisp and lightly golden on the outside and still slightly gooey in the middle.
Allow to cool then cut the meringues in half. Spoon a little of the cream into the hollow then add the cranberry sauce. Serve immediately.
