1.Preheat oven to 160°C (140°C fan-forced). Grease oven trays; line with baking paper.
2.Dry roast nuts in medium frying pan until browned lightly, remove from pan; cool.
3.Beat egg whites in small bowl with electric mixer until soft peaks form. Gradually add caster sugar, beating until sugar dissolves. Transfer to medium bowl; fold in sifted cornflour, rind, cranberries and nuts, in two batches.
4.Drop heaped tablespoons of mixture about 4cm (1½ inches) apart onto trays; bake about 30 minutes. Stand 5 minutes; transfer to wire racks to cool. Dust with sifted icing sugar.