Mini Cranberry Meringues
Crunchy meringue nests topped with cranberry swirled whipped cream, cranberry sauce and beautiful sugared cranberries. These individual beauties will make the perfect festive dessert.
- 6 large egg whites
- 340 g caster sugar
- 1 tsp lemon juice
- 100 g white chocolate - melted
- 80 g fresh cranberries
- 180 g granulated sugar
- 220 g fresh cranberries
- 120 g caster sugar
- 1 orange - juice and zest
- 2 tbsp sugar syrup reserved from sugared cranberries
- 300 ml double cream (heavy cream)
- Sprigs of rosemary - optional
- Orange peel thinly sliced - optional
Heat your oven 140°C (285°F). 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. In the bowl of an electric stand mixer fitted with the whisk attachment, whip the egg whites until soft peaks form. Whilst beating, add one tablespoon of caster sugar at a time, whisking well between each addition.
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 is still granular, continue whisking.
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 to form a nest.
Place the baking tray in the centre of the oven and immediately reduce the oven temperature to 110°C (230°F) and bake for 1½ 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.
Add water with ½ cup sugar in a 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.
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.
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.
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.
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.
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.
Add a sprig of rosemary and a slice of orange peel purely for decoration and you have a beautiful festive dessert.
Calories: 435kcalCarbohydrates: 76gProtein: 3gFat: 14gSaturated Fat: 9gCholesterol: 43mgSodium: 52mgPotassium: 131mgFiber: 2gSugar: 72gVitamin A: 492IUVitamin C: 11mgCalcium: 49mgIron: 1mg