Cranberry Meringue Cake Recipe

This Cranberry Meringue Cake Recipe is a festive and crunchy recipe, which is made with spicy ginger snaps and tart sparkling cranberries. It’s the perfect holiday dessert, ready in about 5 hours.

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Cranberry Meringue Cake Recipe Ingredients

For the Sparkling Cranberries:

• 3/4 cup agave nectar
• 2 cups fresh cranberries
• 1 cup granulated sugar

For the Cake:

• Nonstick cooking spray, for spraying the pan
• 4 egg whites
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch salt
• 4 cups chopped ginger snaps
• 1 cup chopped walnuts

For the Frosting:

• 8 ounces (1 cup) cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

How To Make Cranberry Meringue Cake Recipe

1. Make the sparkling cranberries: In a saucepan, gently heat the agave nectar and 1/4 cup of water over medium-low heat for just 1 to 2 minutes. Important: Do not let it get too hot or boil, or the cranberry skins will pop. Remove from heat, stir in the fresh cranberries, cover, and chill in the refrigerator for 3 to 5 hours.
2. Coat the cranberries: Line a baking sheet with parchment paper. Place 1 cup of granulated sugar in a large bowl. Drain the chilled cranberries in a colander (discarding the syrup or saving it for cocktails). Add the berries to the sugar in small batches, tossing gently to coat completely. Spread them in a single layer on the baking sheet and let them dry completely.
3. Prep for the cake: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan generously with nonstick cooking spray.
4. Make the meringue base: In the bowl of an electric mixer on high speed, beat the egg whites until soft peaks form. With the mixer running, slowly pour in the granulated sugar. Add the vanilla, baking powder, and salt. Continue beating for about 2 more minutes until the meringue is stiff and glossy.
5. Fold in mix-ins and bake: Gently fold the chopped ginger snaps and walnuts into the meringue batter. Transfer the mixture to the prepared springform pan. Bake for 30 to 40 minutes, until the cake is set and the top is crisp.
6. Cool the cake: Let the cake cool in the pan for 15 minutes. Carefully release and remove the outer ring of the springform pan. Let the cake cool completely on the base.
7. Make the frosting: In an electric mixer, beat the room temperature cream cheese, sour cream, powdered sugar, and vanilla extract until the mixture is completely smooth and holds soft peaks.
8. Assemble and garnish: Using an offset spatula, spread the creamy frosting all over the top and sides of the cooled cake. Top generously with the sparkling cranberries and serve.

Recipe Tips

• The Ginger Snaps: This recipe uses chopped cookies essentially as the flour. Use hard, crunchy ginger snaps rather than soft ginger cookies for the best structural integrity. Pulse them in a food processor but leave some texture; don’t grind them to fine dust.
• Agave Temperature: When heating the agave for the cranberries, keep it barely warm. If the liquid is too hot, the cranberries will start to cook and soften, making them mushy rather than crisp and popping.
• Springform Pan: A springform pan is essential for this recipe because the meringue cake is delicate and difficult to invert. Removing the ring allows for easy serving without breaking the cake.
• Meringue Success: Ensure your mixing bowl and whisk are completely grease-free before beating the egg whites. Even a drop of oil or yolk will prevent the whites from rising.

What To Serve With Cranberry Meringue Cake

This dessert is a showstopper for winter holidays and pairs well with festive drinks.

• A glass of sparkling wine or Champagne
• Hot mulled cider
• Freshly brewed coffee
• Spiced chai tea

How To Store Cranberry Meringue Cake Recipe

• Refrigerate: The frosted cake must be refrigerated due to the cream cheese and sour cream. Store loosely covered for up to 2-3 days. The meringue and cookies will soften over time as they absorb moisture from the frosting.
• Freeze: Freezing is not recommended. The texture of the meringue cake and the sugared cranberries will suffer significantly upon thawing.
• Prep Ahead: You can make the sparkling cranberries a day in advance. Store them at room temperature in a dry place so the sugar doesn’t dissolve.

Cranberry Meringue Cake Recipe Nutrition Facts

• Calories: 420
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 210mg
• Total Carbohydrates: 62g
• Dietary Fiber: 2g
• Sugar: 45g
• Protein: 5g

Nutrition information is estimated per slice and may vary based on the specific brand of ginger snaps used.

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