These are among my favorite Christmas cookies. So much so, that this is the second batch I am making this season. The third when considering that the first batch was a double. It might have something to do with the fact that I haven't met a meringue that I didn't like. Need some convincing? Then take a look at what I posted in April. Anyway, the cookies eat fast.
Cranberry Meringue Cookies
2 egg whites, cold
1 teaspoon lemon juice
1/2 cup sugar
4 drops of food red coloring (optional)
1 teaspoon lemon zest
3.5 ounces dried cranberries, chopped
Preheat oven to 250˚ F and line baking sheets with parchment paper. With an electric mixer set on medium, beat egg whites until slightly foamy. Add lemon juice and continue to beating until soft peaks form. Gradually add sugar (about 1 tablespoon at a time); food coloring (optional) and lemon zest, continue beating until the mixture forms stiff peaks. Gently fold in the chopped dried cranberries. Drop the meringue by teaspoon (mounds about 1¼" diameter) onto the prepared baking sheet. Should yield approximately 60 cookies.
Bake at 250˚F for 35-40 Minutes, or until dry.