Cranberry Mini Pavlovas Recipe

Ingredients

• 4 large egg whites (room temperature)
• 200 g caster sugar
• 1 tsp white wine vinegar (or lemon juice)
• 1 tsp cornflour (corn starch) (melted)
• 150 g fresh cranberries
• 100 g caster sugar
• 2 oranges (juice and zest)
• 1 tsp vanilla extract
• 300 ml double cream (heavy cream)
• Fresh cranberries, sprigs of rosemary and dried orange slices, optional (optional)

Instructions

1. 1

   --- Meringue Nests ---

2. 2

   Prep the oven and trays.Preheat your oven 140°C (280°F).Prep the trays. Line a baking tray with parchment paper and trace 10 circles about 5cm (2-inches) in diameter in pencil, leaving space between each circle. Then turn the paper over so that the pencil marks are underneath.

3. 3

   Whisk the egg whites. In a clean and dry bowl of an electric stand mixer fitted with the whisk attachment, whip the egg whites on high speed until soft peaks form.

4. 4

   Add the sugar gradually. Turn the mixer to low, whilst beating, add one tablespoon of caster sugar at a time, whisking well between each addition. Scrape down the sides of the bowl halfway through. Once all the sugar is added, turn the mixer back up to high and continue whisking for 5 minutes.

5. 5

   Add in lemon juice and cornflour whisk for another 5 minutes. By now, the egg white mixture should be thick and glossy, and it should hold its shape when you pull out the whisk. (When rubbed between finger and thumb, the mixture should not feel grainy). If it is still gritty then continue whisking.

6. 6

   Spoon onto trays and bake. Using a spoon, dollop 2-3 heaped tablespoons of meringue inside the pre-drawn circles on the parchment paper. Use the back of a spoon to shape the meringues into nests and to create a slight hollow in the top. Don’t go right to the pencil edge as the meringue will expand in whilst baking.

7. 7

   Bake. Place the baking tray in the centre of the oven and immediately reduce the oven temperature to 110°C (230°F) and bake for 1 hour. Then turn the oven off and leave to cool completely. Whilst baking and cooling, don’t be tempted to open the door and have a peek!

8. 8

   --- Cranberry Sauce ---

9. 9

   Make the cranberry sauce. Whilst the meringues are baking, make the cranberry sauce. Set aside a quarter of the orange zest to sprinkle over the finished pavlovas. Place the cranberries, sugar, orange zest and juice and vanilla extract in a medium saucepan over low heat on the stovetop. Stirring frequently, simmer the cranberries until they start to burst, and the sauce thickens. At this point, if you prefer a looser sauce then stir in an extra tablespoon or two of orange juice. Spoon contents into a bowl and allow to cool completely.

10. 10

    --- To Assemble and Decorate ---

11. 11

    Whip the cream. In a medium bowl, whip the cream until soft peaks form. (Use electric hand-held beaters or whisk by hand).

12. 12

    Layer up the mini pavlovas. Spoon a couple of tablespoons of the whipped cream onto the top of each pavlova, then spoon some cranberry sauce on top of the cream. Decorate with a few fresh cranberries, remaining orange zest, a sprig of rosemary and a dried orange slice. Serve immediately.