THE KITCHEN COOKBOOK
saucepan of simmering water, being careful that bowl doesn’t touch water. Whisk egg mixture 3 to 5 minutes or until sugar is completely dissolved and mixture is smooth. Remove bowl.
Beat mixture with a mixer on medium-high 3 to 5 minutes or until light, fluffy, glossy, and stiff peaks form.
Transfer mixture to a pastry bag fitted with a star tip. Pipe quarter-size rosettes on a baking sheet lined with parchment paper.
Bake 30 minutes. Turn off oven; let meringues stand in cooling oven 1 hour. Meringues can be made one day ahead and stored in an airtight container at room temperature.
( Whether you’re using fresh or frozen raspberries determines when you add them.) In a medium saucepan combine cranberries, sugar, and the raspberries if using frozen. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, about 10 minutes or until cranberries are soft and juices are thick. (If using fresh raspberries, fold in now.) Let cool. Chill, covered, up to 1 week. SUGARED CRANBERRIES
Pour sugar into a shallow pie plate. Working in batches, roll cranberries in pasteurized egg whites then in sugar to coat. Allow to dry on a baking sheet lined with parchment paper. Store, refrigerated, up to 2 days, rerolling in sugar as necessary.
LIME CREAM In a large bowl beat cream and powdered sugar until soft peaks form. Beat in lime curd and zest.
TO ASSEMBLE Layer Lime Cream with CranberryRaspberry Sauce and meringues in eight glas ses or bowls; repeat layers. Garnish with Sugared Cranberries. Serve immediately or within 2 hours. Makes 8 servings.
PER SERVING 452 cal, 23 g fat, 88 mg chol, 47 mg sodium,
58 gcarb,4g fiber,
52 gsugars,3g pro.