Directions

In a sauce pot, combine the cranberries and water. Bring to a boil over high heat, reduce the heat to low and continue to simmer for 15 minutes. Strain the liquid, discarding the fruit. Return the liquid to the pot and continue to simmer until reduce to 130g; about 12 minutes. Add the sugar to the sauce pot and continue simmering until a syrup forms. Meanwhile, combine the egg whites and cream of tartar in a mixer and beat just until soft peaks form.

When the sugar syrup reaches 235°F/112°C, remove from the heat. Beat the egg whites another 30-45 seconds, or until stiff peaks form. With the motor running, drizzle in the syrup a little at a time until fully incorporated. Continue to beat the meringues on medium speed for another few minutes to allow the mixture to cool slightly. Meanwhile mince the dried US cranberries finely and add them to the meringue mixture.

Place the meringue is a pastry bag fitted with a starburst tip. Pipe crowns onto silicone or parchment paper. Leave to dry for 2-3 hours at room temperature. Turn the over to the lowest setting. Place the meringues in the oven. Wedge a towel or wooden spoon between the oven door and frame to allow excess moisture to escape. Bake the meringue for 4-5 hours or until fully dry. Store in a tighly sealed container with a desiccant until ready to serve.