desserts

Ingredients

	3 large egg white(s), at room temperature
	1/4 tsp cream of tartar
	3/4 cup(s) sugar
	1/4 cup(s) canned cranberry sauce, whole berry
	1/3 cup(s) dried cranberries, about 80 cranberries

Instructions

• Preheat oven to 200°F. Coat 2 large sheet pans with cooking spray or cover with parchment paper.
  
  
• Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form; gradually beat in sugar until mixture is very stiff and shiny. Gradually fold in cranberry sauce (you can add a few drops of red food coloring at this point, if desired) while beating for 1 minute.
  
  
• Drop batter by teaspoonfuls onto prepared sheet pans; press 1 dried cranberry into the top of each cookie.
  
  
• Bake for 2 hours. Cool completely before removing from pans. Store in airtight containers. Yields about 4 cookies per serving.