Cranberry Meringue Mini Pies

• All-purpose flour, for dusting
• 1/2 recipe Pate Sucree, Citrus Variation (page 333)
• 12 ounces (3 1/4 cups) fresh cranberries
• 1 1/2 cups sugar
• 1 1/2 cups plus 1/4 cup water
• 1 1/2 teaspoons finely grated lemon zest
• 1 teaspoon finely grated blood orange zest plus 1/4 cup fresh blood orange juice
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• Pinch of ground cloves
• 3 tablespoons cornstarch
• 3 large egg whites
• Pinch of cream of tartar

1. Preheat oven to 375F.
2. On a lightly floured surface, roll out dough 1/8 inch thick.
3. Cut out twelve 4-inch fluted rounds, and fit into cups of a standard 12-cup muffin tin (not nonstick).
4. Pierce bottom of shell in each cup with a fork.
5. Refrigerate or freeze until firm, about 30 minutes.
6. Line shells with parchment, and fill with pie weights or dried beans.
7. Bake 15 minutes.
8. Remove weights and parchment.
9. Bake until bottoms are just turning golden, 5 minutes more.
10. Transfer to wire racks; let cool 5 minutes.
11. Remove shells from tin; let cool completely.
12. Bring 2 cups cranberries, 1 cup sugar, and 1 1/2 cups water to a boil in a medium saucepan.
13. Reduce heat, and simmer mixture, stirring occasionally, until cranberries burst, about 5 minutes.
14. Pour through a fine sieve (in batches, if necessary); discard solids.
15. (You should have about 1 3/4 cups; if you have less, add water.)
16. Bring strained cranberry juice, 1/4 cup sugar, the zests, salt, cinnamon, cloves, and remaining 1 1/4 cups cranberries to a boil in a medium saucepan, stirring occasionally.
17. Reduce heat; simmer, stirring occasionally, until cranberries are soft but have not burst, about 3 minutes.
18. Meanwhile, combine cornstarch, orange juice, and remaining 1/4 cup water in a bowl; whisk into cranberry mixture in saucepan.
19. Bring to a boil, stirring constantly.
20. Cook, stirring, until translucent, 1 minute.
21. Divide mixture among shells.
22. Refrigerate until set, 1 hour or up to 1 day.
23. Whisk egg whites and remaining 1/4 cup sugar in a heatproof bowl set over (not in) a pan of simmering water, until sugar has dissolved and mixture is hot to the touch.
24. With an electric mixer, beat on medium speed until foamy.
25. Raise speed to high.
26. Add cream of tartar; beat until medium glossy peaks form.
27. Divide meringue evenly among pies.
28. Use a kitchen torch to lightly brown meringue peaks.
29. Alternatively, preheat broiler, and place pies under broiler for 30 seconds or up to a minute; watch carefully to ensure meringue doesnt burn.
30. Serve immediately.

flour, variation, fresh cranberries, sugar, water, lemon zest, orange zest, salt, ground cinnamon, ground cloves, cornstarch, egg whites, cream of tartar

Taken from www.epicurious.com/recipes/food/views/cranberry-meringue-mini-pies-389701 (may not work)