Merringue with cranberries
8 servings
50 minutes
Cranberry meringue is a refined French delicacy that combines airy lightness with gentle tartness. The origins of meringue date back to the 17th century when pastry chefs mastered the art of whipping egg whites into a fluffy foam. In this recipe, the traditional sweetness of meringue is complemented by the tangy freshness of cranberries, creating a harmonious balance of flavors. The crispy crust and soft, melting center make the dessert perfect for tea or coffee, and its elegant appearance is ideal for special occasions. Simple to prepare, it requires only care and patience for the egg white mixture to reach the desired consistency. The result is a light, airy treat that delights both the eye and the palate.
1
Preheat the oven to 180 degrees.
2
Whip the egg whites, gradually adding sugar.
- Egg white: 4 pieces
- Sugar: 1 glass
3
Line a baking tray with parchment paper and grease it with butter.
- Butter: 1 tablespoon
4
Spoon meringue about 3 cm in diameter onto a baking sheet. Place a cranberry on top of each meringue, slightly pressing it down.
- Cranberry: 50 g
5
Bake for 15-20 minutes. Leave the pastries in the oven until completely cool.