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.Reuse content