- In a saucepan over medium heat, cook the cranberries with the water and sugar for about 10 to 15 minutes, until the fruit have burst. Strain without squeezing the fruit too much. Keep the water to make the syrup. Purée the pulp in a blender and set aside to be used for both the chips and sorbet.
- In a saucepan, over medium heat, cook all the ingredients, stirring until the sugar has dissolved.
- Combine 900 g (3 cups) of the reserved cranberry purée with the simple syrup and process in an ice cream maker. Keep in the freezer.
- In a saucepan over medium heat, simmer the reserved cranberry water and the sugar until syrupy.
- Preheat the oven to 110 °C (225 °F). In a stand mixer, beat the egg whites until firm peaks form while gradually adding the sugar. Combine a quarter of the meringue with 100 g (1/2 cup) of the reserved cranberry purée. With a spatula, gently fold in the remaining meringue. With an offset spatula, spread the mixture 5-mm (1/4-inch) thick on a silicone pastry mat. Separate the meringue sheet into four equal parts by making a cross with the end of a wooden spoon, for even baking. (The four pieces should not touch.)
- Bake for 25 minutes. Rotate the baking sheet and bake another 25 minutes. Flip the baking mat on a baking sheet covered with parchment paper, remove the mat and bake 25 more minutes, until the mixture is dry to the touch (your finger should not leave a mark). (Adjust the baking time according to the texture. The preparation should become crunchy after 5 minutes.) Cut into 5 x 8-cm (2 x 3-inch) rectangles.
- On each plate, drizzle thyme oil and cranberry syrup. Place a scoop of sorbet. Stack three chips, spreading the chips with whipped cream. Add thyme, Maldon salt and dried olives.
This recipe is from Normand Laprise’s book "Toqué! Les artisans d’une gastronomie québecoise ".