1. In a small bowl, soften gelatin in cold water 5 minutes. In a deep 1 quart casserole, combine cranberries and gelatin mixture. Microwave at 100% (high) 2 minutes or until boiling; stir well. Microwave at 30% ( medium low ) 3 minutes or until cranberry skins pop; stir after 1-1/2 minutes. Cool to room temperature.
2. In a medium bowl, combine egg white, sugar, lemon juice and cranberry mixture. Beat with electric mixer at high speed 8 to 10 minutes or until mixture forms soft peaks. Gently pile into 6-ounce parfait glasses. Refrigerate.