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Meringue Stockings

 Meringue Stockings
BRIMMING with fancy flavors, these Chrstmasy treats will keep tasty pace with a stocking birthday party—or any other December get-together! Crafting Traditions' cooks got their idea off the ground by arranging tender meringue into a delectable set of sock-shaped shells. Finally—for a taste-tickling finish—our kitchen staff spread the confections with both tangy cranberry and sweet c
16 ServingsPrep: 30 min. Bake: 35 min. + cooling

Ingredients

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon vanilla extract
  • 3/4 cup sugar
  • CRANBERRY FILLING:
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup cranberry juice
  • 1-1/2 cups fresh or frozen cranberries
  • CREAM CHEESE FILLING:
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, whipped
  • Star pastry tip #18
  • 32 to 48 small mint leaves
  • 8 dried cranberries, halved

Directions

  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Add cream of tartar and vanilla; beat on medium speed
  • until soft peaks form. Gradually beat in sugar, a tablespoon at a
  • time, on high speed until stiff peaks form.
  • Line a baking sheet with parchment paper. Spoon meringue into 16
  • mounds on the paper. Using icing spatula, shape each into a

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Meringue Stockings (continued)

Directions (continued)

  • 4-1/2-in. stocking. Bake at 300° for 35 minutes. Turn oven off
  • and do not open door; let meringues dry in oven for 1 hour.
  • Remove from oven and cool on baking sheet. When meringues are
  • completely cooled, remove from parchment paper and store in an
  • airtight container at room temperature.
  • For cranberry filling, combine the sugar, cornstarch and cranberry
  • juice in a saucepan until smooth. Stir in the cranberries. Bring to
  • a boil; cook and stir for 2 minutes. Reduce heat; cook until berries
  • pop, about 5 minutes. Mash and cool.
  • For cream cheese filling, in a small bowl, beat the cream cheese,
  • confectioners' sugar and vanilla. Fold in whipped cream. Spoon into
  • a pastry or plastic bag. Cut a small hole in the corner of bag;
  • insert star tip. Pipe cream cheese mixture in a 1-in. band at the
  • top of each stocking; pipe mixture to form heel and toe of stocking.
  • Spread 4-1/2 teaspoons cranberry filling in the center of each
  • stocking. For the holly decoration on the stocking cuff, garnish
  • with mint leaves and dried cranberries. Yield: 16 cookies.
Nutritional Facts: 1 serving (1 each) equals 203 calories, 7 g fat (5 g saturated fat), 26 mg cholesterol, 32 mg sodium, 34 g carbohydrate, trace fiber, 1 g protein.