CRANBERRY-MERINGUE TARTLETS

into tart shells. Press plastic wrap `irectly onto surface of filling; refrigerate until cold, at least 2 hours and up to overnight.

MERINGUE In a heatproof bowl set over (not in® a pot of simmering water, whisk reserved 2 egg whites and ½ cup sugar until mixture is warm to the touch and no longer feels grainy when rubbed between two fingers. Remove

from heat. Beat on medium-high speed 6 minutes or until soft peaks form. Transfer meringue to a piping bag fitte` with a ½-inch tip. Remove

tartlets from pans. Pipe dots or swirls onto tartlets. If desired, lightly toast meringue with a kitchen torch.

Serves 6.