So, before you start cooking, mix the starch with 1/2 tbsp of sugar, let us put aside and get the egg.

Turn the oven on heating up to 140 degrees and prepare baking sheet. To do this, take the baking paper (good quality). You have two options. 1 - draw on the paper circles using a glass with a diameter of about 7-8cm, then turn over sheet and sprinkle starch. But as you can see from the left photo, my pen has become virtually invisible)) So either use a marker, or go down the second path 2 - first sprinkle the paper with starch and then make prints on the glass.

Now prepare the meringue. Egg wash, separate the whites from the yolks, the whites into a clean, DRY container and whip until stiff peaks. Continuing to whisk, add a spoonful of the rest of the sugar until we'll obtain a dense meringue. Then add starch, vanilla (can also use vegetable oil) and vinegar, again will beat into a soft mousse.

Next we need to isolate the meringue wells at the indicated circles. You can use the culinary equipment or package "for Breakfast". I used the package, filling it with meringue, carefully cut off the end (we need a tip with a diameter of about 1cm) and squeezed, gently squeezing the filled package. First we fill in the circle, then gently build the Board. To learn I learn as well, as You can see))) But the main thing wells did it! Though not very smooth)) Sent a baking sheet in the oven for 40-45 minutes (if in the middle of the meringue begin to brown, reduce the heat by 10-20 degrees), then the oven, turn off and allow cake to cool without removing. These are the billet in the amount of 6 pieces I have left.

And while they were preparing, we made a filler in the form of cream cheese. It was necessary whisk the yogurt with cottage cheese, add cranberry sauce, stir and put into the refrigerator.

After complete cooling of the workpiece stored in a closed box. Before serving, sprinkle with powdered sugar, filled with a cheese-cranberry cream and decorate with mint and cranberries.