Cranberry Meringue Mini Pies

Name: Cranberry Meringue Mini Pies
Yield: Makes 1 dozen
Ingredients: All-purpose flour, for dusting; 1/2 recipe Pâte Sucrée, Citrus Variation (page 333); 12 ounces (3 1/4 cups) fresh cranberries; 1 1/2 cups sugar; 1 1/2 cups plus 1/4 cup water; 1 1/2 teaspoons finely grated lemon zest; 1 teaspoon finely grated blood orange zest plus 1/4 cup fresh blood orange juice; 1/4 teaspoon salt; 1/8 teaspoon ground cinnamon; Pinch of ground cloves; 3 tablespoons cornstarch; 3 large egg whites; Pinch of cream of tartar

January 24, 2012

Here, a dozen petite pies are baked in pâte sucrée–lined muffin cups. A small amount of blood-orange juice sweetens the tart cranberries, but not overly so. You can assemble and bake the pies a day ahead, but for the best presentation, wait to top each with meringue until just before serving. If you can’t find blood oranges, use a regular variety.

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