Meringue Stockings

Name: Meringue Stockings
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 16
Cuisine: Global
Ingredients: 120 grams confectioners sugar; 2 Tbsps cornstarch; 150 grams fresh or frozen cranberries; 253 milliliters cranberry juice; 170 grams packages each) cream cheese, softened; 0 teaspoons cream of tartar; 8 dried cranberries, halved; 3 egg whites; 238 milliliters heavy whipping cream, whipped; 32 mint leaves; 18 Star pastry tip; 200 grams sugar; 1 teaspoon vanilla extract

Meringue Stockings is a hor d'oeuvre that serves 16. One portion of this dish contains roughly 2g of protein, 9g of fat, and a total of 190 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have confectioners' sugar, cranberries, mint leaves, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Add cream of tartar and vanilla; beat on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, on high speed until stiff peaks form.

Ingredients you will need

Cream Of Tartar

Vanilla

Sugar

Line a baking sheet with parchment paper. Spoon meringue into 16 mounds on the paper. Using icing spatula, shape each into a 4-1/2-in. stocking.

Ingredients you will need

Mounds Bar

Icing

Equipment you will use

Baking Paper

Offset Spatula

Baking Sheet

Bake at 300° for 35 minutes. Turn oven off and do not open door; let meringues dry in oven for 1 hour.

Equipment you will use

Oven

Remove from oven and cool on baking sheet. When meringues are completely cooled, remove from parchment paper and store in an airtight container at room temperature.

Equipment you will use

Baking Paper

Baking Sheet

Oven

For cranberry filling, combine the sugar, cornstarch and cranberry juice in a saucepan until smooth. Stir in the cranberries. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cook until berries pop, about 5 minutes. Mash and cool.

Ingredients you will need

Cranberry Juice

Cranberries

Corn Starch

Berries

Sugar

Pop

Equipment you will use

Sauce Pan

For cream cheese filling, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla. Fold in whipped cream. Spoon into a pastry or plastic bag.

Ingredients you will need

Powdered Sugar

Whipped Cream

Cream Cheese

Vanilla

Equipment you will use

Ziploc Bags

Bowl

Cut a small hole in the corner of bag; insert star tip. Pipe cream cheese mixture in a 1-in. band at the top of each stocking; pipe mixture to form heel and toe of stocking.

Ingredients you will need

Cream Cheese

Spread 4-1/2 teaspoons cranberry filling in the center of each stocking. For the holly decoration on the stocking cuff, garnish with mint leaves and dried cranberries.

Ingredients you will need

Dried Cranberries