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Tangerine Tuiles with Candied Cranberries Recipe
Tangerine Tuiles with Candied Cranberries Recipe photo by Taste of Home

Tangerine Tuiles with Candied Cranberries Recipe

Publisher Photo
Delicate cookie cups create delightful serving bowls for the creamy tangerine mousse. The cranberry syrup makes a delectable garnish.—Jessie Sarrazin, Livingston, Montana
TOTAL TIME: Prep: 2 hours + standing Bake: 5 min./batch
MAKES:16 servings
TOTAL TIME: Prep: 2 hours + standing Bake: 5 min./batch
MAKES: 16 servings

Ingredients

  • 1 package (12 ounces) fresh cranberries
  • 2-1/2 cups sugar, divided
  • TUILES:
  • 3 egg whites
  • 3/4 cup confectioners' sugar
  • 1/2 cup all-purpose flour
  • 6 tablespoons butter, melted
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • TANGERINE CREAM:
  • 1 carton (8 ounces) Mascarpone cheese
  • 1/4 cup honey
  • 1 tablespoon grated tangerine peel
  • 2 cups whipped cream
  • 2 tangerines, peeled, sectioned and chopped

Nutritional Facts

1 serving equals 337 calories, 16 g fat (10 g saturated fat), 49 mg cholesterol, 55 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper. Place cranberries in pan; sprinkle with 2 cups sugar. Cover and bake at 350° for 1 hour. Cool. Drain, reserving syrup for garnish.
  2. Transfer berries to another parchment paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 200° for 1-1/4 to 1-3/4 hours or until almost dry to the touch. Toss with remaining sugar.
  3. Using a pencil, draw four 3-in. circles on a sheet of parchment paper. Place paper, pencil mark down, on a baking sheet; set aside.
  4. In a large bowl, combine the egg whites, confectioners' sugar and flour until blended. Beat in the butter, almond extract and salt.
  5. Spread 1 tablespoon batter over each circle. Bake at 350° for 5-7 minutes or until golden around the edges.
  6. With a spatula, carefully remove cookies and immediately drape over inverted shot glasses or small juice glasses. When cookies are cool, transfer to a wire rack. Repeat with remaining batter, forming 16 tuiles.
  7. In a small bowl, beat the mascarpone, honey and tangerine peel. Fold in whipped cream and tangerines.
  8. To serve, spoon about 3 tablespoons tangerine cream into each cookie. Garnish with candied cranberries and reserved syrup. Yield: 16 servings.
To Make Ahead: Prepare the tuiles a few days before. Store in an airtight container. Candied cranberries can be made two weeks before serving. Store cranberries in a single layer covered lightly with waxed paper. Cover and refrigerate syrup.
Originally published as Tangerine Tuiles with Candied Cranberries in Taste of Home Christmas Annual Annual 2012, p112

Nutritional Facts

1 serving equals 337 calories, 16 g fat (10 g saturated fat), 49 mg cholesterol, 55 mg sodium, 47 g carbohydrate, 1 g fiber, 3 g protein.

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