For the meringue
1 egg white
15g caster sugar
For the filling
2-3tbsp whipped double cream
2-3tbsp cranberry sauce – ideally using your leftover sauce from Christmas Day
Pre-heat the oven to 100C/gas mark ¼.
Scald a mixing machine bowl and whisk with boiling water to eliminate any grease, then dry with kitchen paper.
Whisk the egg white and sugar on a high speed for 3-4 minutes until really stiff and shiny. You can do this by hand if you are making a small quantity.
Line a baking tray with greaseproof paper and spoon on to the tray with a heaped teaspoon of the mixture. Bake the meringue for 3-4 hours until crisp on the outside and slightly gooey inside.
To serve, cut the meringues in half and spoon a little of the cream on first then the cranberry sauce.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies