Tangerine Tuiles with Candied Cranberries Recipe

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

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

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

Directions

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.
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.
Originally published as Tangerine Tuiles with Candied Cranberries in Taste of Home Christmas Annual Annual 2012, p112

Nutritional Facts

1 serving: 337 calories, 16g fat (10g saturated fat), 49mg cholesterol, 55mg sodium, 47g carbohydrate (42g sugars, 1g fiber), 3g protein.

  • 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
  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

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