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Mini Cranberry Meringues

  • Author: Emma
  • Prep Time: 25
  • Cook Time: 90
  • Total Time: 1 hour 55 minutes
  • Yield: 10-14
  • Category: Meringue
  • Method: Baking
  • Cuisine: American


Crunchy meringue nests topped with cranberry swirled whipped cream, cranberry sauce and beautiful sugared cranberries. These individual beauties will make the perfect festive dessert.


For the meringue nests

6 egg whites

340g (1 ½ cups ) caster sugar

1 teaspoon lemon juice

100g white chocolate, melted


For the sugared cranberries

80g (3/4 cup) cranberries

120ml (½ cup) sugar

120ml (½ cup) water

3 tablespoons granulated sugar


For the cranberry sauce

220g (2 cups) fresh cranberries

120g (1/2 cup) caster sugar

1 orange, juice and zest

2 tablespoons sugar syrup reserved from sugared cranberries


To decorate

300ml (1 1/4 cup) whipping cream

Sprigs of rosemary, optional

Orange peel thinly sliced, optional



For the meringues

  1. Heat your oven 140C. Line a baking tray with baking paper and trace 10 circles about 5cm in diameter in pencil leaving space between each circle. Then turn the paper over so that the pencil marks are underneath. Using a stand mixer or hand-held electric beaters, in a large bowl beat the egg whites until soft peaks form. Whilst beating, add one tablespoon of caster sugar at a time, whisking well between each addition. 
  2. Once all the sugar is added, continue whisking for 5 minutes. Then add the lemon juice and whisk for another 5 minutes or until the mixture is thick and glossy and the sugar is fully incorporated. (When rubbed between finger and thumb the mixture should not feel grainy). If it does continue whisking.
  3. Pipe with a star tip fitted piping bag, or dollop large spoonfuls of meringue onto the baking sheets in the circle templates. Ensure the sides of the meringue are higher than the centre in order to form a nest. 
  4. Place the baking tray in the centre or the oven and immediately reduce the oven temperature to 110C and bake for 1.5 hours. Then turn the oven off and leave to cool completely. Using a pastry brush, brush the melted white chocolate over the inside and sides of the nest, where the cream would touch the meringue, and set aside to allow the chocolate to cool and harden.

For the sugared cranberries

  1. Add water with 1/2 cup sugar in small saucepan over medium heat and stir until sugar is dissolved, then let it cool until lukewarm. Place cranberries into a bowl and pour the syrup over to cover them. Let them soak for about 1½ hours. Then drain and reserve the syrup later for making the cranberry sauce.
  2. Sieve the cranberries (keeping the sugared syrup for the cranberry sauce) and toss them through 3 tablespoons of sugar until fully coated. spoon the cranberries carefully onto a plate and allow to set in the refrigerator for half an hour to set.


For the cranberry sauce


  1. Place the cranberries, sugar, orange juice, zest and sugar syrup in a medium saucepan and simmer until the cranberries have burst, are soft and syrupy. Allow to cool.
  2. Optional: Spoon half of the cranberry sauce into a small food processor and add a couple more tablespoons of the sugar syrup and blend until smooth.


To assemble

  1. In a medium bowl, whip the cream until soft peaks form. Spoon a couple of tablespoons of the blended cranberry puree onto the whipped cream and swirl through to get a marbled effect. 
  2. Scoop one or two tablespoons of cream onto a meringue next, spoon some cranberry sauce on top of the cream. Then top with sugared cranberries, some pomegranate jewels and a mini meringue.
  3. Add a sprig of rosemary and a slice of orange peel purely for decoration and you have a beautiful festive dessert.

Keywords: Meringue, pavlova, desserts, christmas

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