Preheat oven to 350 degrees. In a food processor, mix together the sugar and cranberries. Pulse until the cranberries are chopped up, but you still want a dry mix.

With a mixer, whip the egg whites to stiff peaks. Fold in the sugar/cranberry mix, along with the vanilla. Whip the eggs again, to refluff them (yes, it works.)

Pipe small mounds (about a tablespoon) onto parchment paper or non-stick aluminum foil. Put them into the oven, then turn the oven off, letting them sit in there until the oven is cool (2-3 hours) – or overnight. Do not open the oven! When they come out, they will be lightly browned and delicious!