Ingredients
6 egg whites1 teaspoon cornstarch1 teaspoon white vinegar1 teaspoon vanilla extractDash salt1-1/2 cups sugarTOPPING:2 cups fresh or frozen cranberries2/3 cup confectioners’ sugar, divided1/2 cup water1 tablespoon cornstarch1 cup heavy whipping cream
Preparation
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper; set aside.
Add the cornstarch, vinegar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved.
Spread into a 9-in. circle on prepared pan, forming a shallow well in the center. Bake at 250° for 45-55 minutes or until set and dry. Turn off oven and do not open door; leave meringue in oven for 1 hour.
In a large saucepan, combine the cranberries, 1/2 cup confectioners’ sugar, water and cornstarch. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat.
In a small bowl, beat cream until it begins to thicken. Add remaining confectioners’ sugar; beat until soft peaks form.
Spread whipped cream into center of meringue; top with cranberry sauce. Refrigerate leftovers.
