Preheat oven to 200℉. Line cookie sheet with foil.
Beat egg whites and cream of tarter on low, gradually increase to medium.
Add sugar and gradually increase to high until stiff peaks form (5+ minutes). Beat in vanilla.
Pipe onto lined cookie sheet into circles. Bake 2 hours or until completely dry.
Garnish with sugared cranberries and mint leaves.
You can use icing bags or simply cut the corner of a ziplock bag off, insert a tip, fill the bag with meringue and pipe!Note: you want to leave a little “hole” in the center to allow cranberries to rest so start from the inside and work your way out spiraling into a circle.
How to Store Meringues
Place in an airtight container. It's okay to gently stack them with a layer of parchment paper between.
Store at room temperature up to 3 weeks.
Store in an airtight container.
Allow to thaw individually at room temperature on a wire rack for 1 hour.
You can substitute cream of tartar with a 1/2 teaspoon lemon juice or distilled vinegar in a pinch.