Cranberry-coconut Meringue Kisses

7. 10. 2025

Well, this is an absolute delicacy!

Your whole family will love snow meringues with a coconut filled with fluffy whipped cream and cranberries.

Ingredients:

• 3 large egg whites
• 1 cup caster sugar
• 1/2 cup powdered sugar, sifted
• ½ teaspoon of cornmeal
• ½ teaspoon of white wine vinegar
• 1 vanilla pod (split lengthwise and scrape out the seeds)
• 1/2 cup grated coconut
• 1 1/2 cup fresh cranberries
• 1/2 cup orange juice
• 1 cup whipping cream

Method:

• Preheat the oven to 240°F.
• Line 2 large baking sheets with baking parchment.
• In a clean bowl, beat the egg whites, a pinch of salt, and 1/2 cup caster sugar with an electric mixer until soft peaks form.
• Add powdered sugar and beat on high speed for 3-4 minutes until very thick, glossy meringue forms.
• Add the cornmeal, vinegar, and vanilla seeds.
• Whisk briefly to combine evenly.
• Spoon half of the meringue into a piping bag with a round tip (or you can use 2 teaspoons to make the meringue).
• Spread about 60 mini meringues on the trays (30 per tray).
• Spread one-half of the desiccated coconut evenly over the tops of the meringues.
• Bake for 50-60 minutes, changing the trays halfway through, until the meringues are firm to the touch.
• Turn off the oven, open the door, and leave the meringues inside until they cool.
• Meanwhile, place the cranberries in a saucepan with the orange juice, vanilla pod, and the remaining caster sugar.
• Bring to a boil, stirring frequently, and cook for 15 minutes until the mixture thickens.
• Allow to cool completely.
• Remove the vanilla bean from the mixture.
• Lightly whip the cream and mix in the remaining part of the coconut.
• Glue the meringues together with the cream and cranberry mixture.
• Cover the meringues together with cream and cranberries.
• Serve until the meringues are soft.
• Unglued meringues can be kept in an airtight container for 1 week.

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