Cranberry Meringue Cake

Total Time:
6 hr 40 min
10 min
5 hr 45 min
45 min

10 servings

  • 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 graham crackers
  • 1 cup chopped walnuts
  • Frosting:
  • 8 ounces (1 cup) cream cheese
  • 1/2 cup sour cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Sparkling Cranberries, recipe follows, for garnish
  • Special equipment: a 9-inch nonstick springform pan
  • Sparkling Cranberries:
  • 3/4 cup agave nectar
  • 2 cups fresh cranberries
  • 1 cup granulated sugar
Watch how to make this recipe. Frosting:
  • For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray.

  • In an electric mixer on high speed, beat the egg whites until soft peaks form. Add the granulated sugar slowly, then the vanilla, baking powder and salt while beating, about 2 more minutes. Fold in the graham crackers and walnuts.

  • Transfer the batter to the prepared pan. Bake for 30 to 40 minutes. Let the cake cool for 15 minutes, then remove the springform.

  • For the frosting: In an electric mixer, beat the cream cheese, sour cream, powdered sugar and vanilla extract until soft peaks form and the mixture is smooth. Make sure the mixture has no lumps.

  • To assemble: Using an offset spatula, spread the frosting all over the cake. Garnish with the Sparkling Cranberries and serve.

Sparkling Cranberries:
  • Cook the agave nectar and 1/4 cup water in a saucepan over medium-low heat, 1 to 2 minutes. (Make sure not to let the syrup get too hot because the cranberries will pop.) Remove from the heat; stir in the cranberries. Cover and chill for 3 to 5 hours.

  • Line a baking sheet with parchment paper. Place the granulated sugar in a large bowl or baking dish. Drain the cranberries in a colander. Add 5 cranberries at a time to the sugar, gently tossing to coat. Place the cranberries in a single layer on the prepared baking sheet and let dry completely.

From Food Network Kitchen: This recipe has been revised or differs from what was originally published or broadcasted.

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