Cranberry Meringues  :
The crispy texture of meringues will make an excellent accompaniment to the jelly. I have added a little very finely chopped Craisins for a change. 
Ingredients
  3 egg whites
  1 1/4 cups icing sugar, sifted 
  1/4 cup very finely chopped Craisins
 Method
1. Place the egg whites and half the icing sugar into a clean bowl and beat on high speed for about 4-5 minutes until the mixture is thick and glossy.
2. Add the remaining icing sugar and continue beating until the mixture is very thick and has a strong sheen. Fold in the chopped Craisins.
3. Spread about 2 tablespoonfuls of mixture into rounds onto baking paper lined baking slides. 
4. Cook at 120 degrees Celsius for 1 1/2 hours or until well dried out. They should be just off white in colour. Cool on the trays until cold and then store in an airtight container. 
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