Meringue Stockings

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla; beat on medium speed until soft peaks form. Gradually beat in sugar, a tablespoon at a time, on high speed until stiff peaks form.
Line a
with parchment paper. Spoon meringue into 16 mounds on the paper. Using icing spatula, shape each into a 4-1/2-in. stocking. Bake at 300u0b0 for 35 minutes. Turn oven off and do not open door; let meringues dry in oven for 1 hour.
Remove from oven and cool on
. When meringues are completely cooled, remove from parchment paper and store in an airtight container at room temperature.
For cranberry filling, combine the sugar, cornstarch and cranberry juice in a saucepan until smooth. Stir in the cranberries. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cook until berries pop, about 5 minutes. Mash and cool.
For cream cheese filling, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla. Fold in whipped cream. Spoon into a pastry or plastic bag. Cut a small hole in the corner of bag; insert #18 star tip. Pipe cream cheese mixture in a 1-in. band at the top of each stocking; pipe mixture to form heel and toe of stocking.
Spread 4-1/2 teaspoons cranberry filling in the center of each stocking. For the holly decoration on the stocking cuff, garnish with mint leaves and dried cranberries.