Cranberry Meringue Cake Recipe

This Cranberry Meringue Cake Recipe is a chewy and festive recipe, which is made with chopped ginger snaps and fresh cranberries. It’s a great choice for holiday parties, ready in about 6 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 1 to 2 minutes. Do not let it get too hot. Remove the pan from the heat and stir in the fresh cranberries. Cover the pot and chill in the refrigerator for 3 to 5 hours.
2. Coat the Cranberries: Line a baking sheet with parchment paper. Place the 1 cup of granulated sugar in a large bowl. Drain the chilled cranberries in a colander, then add them to the sugar in small batches, tossing gently to coat completely. Place the sugar-coated cranberries in a single layer on the prepared 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 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 still running, slowly add the granulated sugar. Add the vanilla, baking powder, and salt and 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. Transfer the batter to the prepared springform pan. Bake for 30 to 40 minutes, until the cake is set.
6. Cool the Cake: Let the cake cool in the pan for 15 minutes. After 15 minutes, carefully release and remove the outer ring of the springform pan and let the cake cool completely.
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 frosting all over the top and sides of the cooled cake. Garnish with a generous amount of the sparkling cranberries and serve.

Recipe Tips

• How do I get a perfect meringue base? For a stable meringue that whips up tall and glossy, make sure your mixing bowl and beaters are completely clean and free of any fat or grease. Add the sugar slowly and gradually to allow it to dissolve fully.
• Can I make the sparkling cranberries ahead of time? Yes, absolutely. The sparkling cranberries are the most time-consuming part of the recipe due to the long chilling time. They can be made a day or two in advance and stored in a loosely covered container at room temperature.
• How do I prevent the cake from sticking? Using a nonstick springform pan is highly recommended as it makes removing the delicate meringue cake much easier. A thorough coating of nonstick cooking spray is also essential.
• How do I get a smooth, lump-free frosting? The most important step is to ensure your cream cheese is fully softened to room temperature before you start mixing. This will allow it to beat into a perfectly smooth, creamy base without any lumps.

What To Serve With Cranberry Meringue Cake

This show-stopping cake is a complete dessert perfect for a holiday celebration, needing little accompaniment.

• A hot cup of black coffee or tea to balance the sweetness
• A glass of sparkling wine or champagne

How To Store Cranberry Meringue Cake

Refrigerate: Due to the cream cheese frosting, this cake must be stored in the refrigerator. Store it in a cake carrier or loosely covered with plastic wrap. It’s best eaten within 3 days.

Cranberry Meringue Cake Nutrition Facts

• Serving: 1 slice (of 12)
• Calories: 580kcal
• Protein: 8g
• Fat: 28g
• Carbohydrates: 75g
• Sugar: 60g
• Sodium: 280mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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