Best Mini Cranberry Meringue Pies Recipes

MINI CRANBERRY MERINGUE PIES

Steps:

• Heat oven to 450°F. Grease 12 regular-size muffin cups with shortening or cooking spray.
• In medium bowl, stir Bisquick mix and butter until well combined. Add hot water; stir quickly until soft dough forms. Divide dough into 12 pieces. Press 1 piece in bottom and up side of each muffin cup.
• Bake 8 to 10 minutes or until golden brown. Cool 10 minutes in pan. Run knife around edge of each to remove. Cool completely on cooling rack.
• Spoon cranberry sauce into bowl; break up with fork. Spoon sauce evenly into cooled crusts.
• In medium bowl, beat egg whites with electric mixer on high speed just until soft peaks begin to form. Add sugar gradually, and beat until stiff peaks form. Beat in vanilla. Spoon a dollop of meringue on top of each pie. Set oven control to broil. Broil pies with tops 4 to 6 inches from heat 30 to 60 seconds or until meringue browns slightly.

MINI CRANBERRY MERINGUE PIES

Steps:

• Preheat the oven to 375°F. On a lightly floured surface, roll out dough to 1/8 inch thick. Cut out 4 1/8-inch fluted rounds, and fit into cups of a standard 12-cup muffin tin (not nonstick). Pierce bottoms with tines of a fork. Freeze 15 minutes.
• Line each shell with parchment paper, and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment. Return to oven; bake until bottoms are just turning golden, 5 minutes more. Transfer to wire racks; let cool 5 minutes. Remove shells from the tin; let cool completely.
• Bring 2 cups cranberries, 1 cup sugar, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat, and simmer mixture, stirring occasionally, until cranberries have burst, about 5 minutes. Pour through a coarse sieve, then a fine sieve; discard solids. (You should have about 1 3/4 cups; if you have less, add water.)
• Bring strained cranberry juice, 1/4 cup sugar, the zests, salt, cinnamon, cloves, and remaining 1 1/4 cups cranberries to a boil in a medium saucepan, stirring occasionally. Reduce heat; simmer, stirring occasionally, until cranberries are soft but have not burst, about 3 minutes.
• Meanwhile, stir cornstarch, blood orange juice, and 1/4 cup water in a bowl; whisk into cranberry mixture. Bring to a boil, stirring constantly. Cook, stirring, until translucent, about 1 minute. Divide among prepared shells. Refrigerate until set, about 1 hour (up to overnight).
• Preheat the broiler. Put egg whites and remaining 1/4 cup sugar into the heatproof bowl of an electric mixer set over a pan of simmering water; whisk until sugar has dissolved and mixture is hot to the touch. Attach to mixer fitted with the whisk attachment; beat on medium speed until foamy. Raise speed to high. Add cream of tartar; beat until medium, glossy peaks form. Divide the meringue evenly among pies.
• Set pies under broiler until tops are browned, 30 seconds to 1 minute.

MINI CRANBERRY MERINGUE PIES

Steps:

• Heat oven to 450°F. Grease 12 regular-size muffin cups with shortening or cooking spray.
• In medium bowl, stir Bisquick mix and butter until well combined. Add hot water; stir quickly until soft dough forms. Divide dough into 12 pieces. Press 1 piece in bottom and up side of each muffin cup.
• Bake 8 to 10 minutes or until golden brown. Cool 10 minutes in pan. Run knife around edge of each to remove. Cool completely on cooling rack.
• Spoon cranberry sauce into bowl; break up with fork. Spoon sauce evenly into cooled crusts.
• In medium bowl, beat egg whites with electric mixer on high speed just until soft peaks begin to form. Add sugar gradually, and beat until stiff peaks form. Beat in vanilla. Spoon a dollop of meringue on top of each pie. Set oven control to broil. Broil pies with tops 4 to 6 inches from heat 30 to 60 seconds or until meringue browns slightly.