Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.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.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments