Holiday Meringues

These holiday meringue shells are all about contrast: a crisp, shattery exterior that gives way to a pillowy center, then a cold scoop of tangy lime sherbet crowned with ruby-red cranberry sauce. The combination of tart and sweet in every bite makes this a showstopper on any holiday table.

The key to great meringues is starting with room-temperature egg whites. Cold whites won’t whip to their full volume. Cream of tartar stabilizes the foam, so those peaks stay tall and glossy as you pipe or spoon your shells. Baking low and slow, then cooling completely inside the oven with the door closed, prevents cracking and keeps the texture light.

Fill the shells right before serving so they stay crisp. The lime sherbet melts fast, which creates a gorgeous sauce that pools inside the meringue cup.

Kitchen Tips

• Wipe your bowl and beaters with a little white vinegar before starting. Any trace of grease will prevent your whites from whipping properly.
• Spoon the meringue into tall mounds with deep wells so the sherbet sits inside, not sliding off.
• Meringue shells store well in an airtight container at room temperature for up to a week. Do not refrigerate, as humidity makes them sticky.

Variations

• Swap lime sherbet for raspberry sorbet or passion fruit for a tropical twist.
• Replace cranberry sauce with a drizzle of warm chocolate sauce for a non-holiday version.
• Add a handful of crushed pistachios over the top for color and crunch.