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Tangerine Tuiles with Candied Cranberries

 Tangerine Tuiles with Candied Cranberries
Delicate cookie cups create delightful serving bowls for the creamy tangerine mousse. The cranberry syrup makes a delectable garnish.—Jessie Sarrazin, Livingston, Montana
16 ServingsPrep: 2 hours + standing Bake: 5 min./batch


  • 1 package (12 ounces) fresh cranberries
  • 2-1/2 cups sugar, divided
  • 3 egg whites
  • 3/4 cup confectioners' sugar
  • 1/2 cup all-purpose flour
  • 6 tablespoons butter, melted
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 1/4 teaspoon salt
  • 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


  • 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.
  • 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.

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Tangerine Tuiles with Candied Cranberries (continued)

Directions (continued)

  • 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.
  • In a large bowl, combine the egg whites, confectioners' sugar and
  • flour until blended. Beat in the butter, almond extract and salt.
  • Spread 1 tablespoon batter over each circle. Bake at 350° for 5-7
  • minutes or until golden around the edges.
  • 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.
  • In a small bowl, beat the mascarpone, honey and tangerine peel. Fold
  • in whipped cream and tangerines.
  • 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.
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.