"These Mini Cranberry Pavlovas are the simply divine. The tartness of the cranberries really compliments the sweet baked meringue."
Mini Cranberry Pavlovas
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A Note from Feedfeed
Making pavlova is easier than it looks. This impressive dessert is made by whipping up egg whites into a fluffy meringue and then baking it at a low temperature for a long time so it before perfectly toasted, crisp, and holds its shape. Pavlovas can be filled with an assortment of fruits but this recipe is extra festive for the holidays and filled with sugared cranberries.
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Prep time 50mins
Cook time 35mins
Serves or Makes: 6
Recipe Card
ingredients
Mini Pavlova Ingredients
- 2 large egg whites
- 1/2 cup sugar
- 1/2 teaspoon corn starch
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla extract
ingredients
Cranberry Sauce
- 1 1/2 cups cranberries
- 1/4 cup orange juice
- 1/2 cup sugar
- 1 teaspoon cinnamon
ingredients
Sugared Cranberries
- 1/2 cup cranberries
- 1/2 cup water
- 3/4 cup sugar, divided
ingredients
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons granulated sugar
Method
Step 1
Preheat oven to 250ºF. Line a baking sheet with parchment paper, and draw six 3 inch circles on it. Flip the paper so the drawing is underneath.
Step 2
In the bowl of a stand mixer, whip egg whites on medium speed. Once the egg whites form soft peaks, add the sugar 1 tablespoon at a time until combined. Increase speed to high and whip for an additional 5 minutes or until firm, glossy peaks form. Fold in the cornstarch, vinegar, and vanilla extract.
Step 3
Evenly distribute the meringue on to each of the circles on your parchment paper. Make a little depression in the middle of each one. Place them in the oven and bake for 35 minutes. When done, remove from the oven and place on a wire rack to cool.
Step 4
Make the cranberry sauce. In a medium saucepan over high heat, combine the cranberries, orange juice, sugar and cinnamon. Cook, stirring and mashing frequently, until a thick sauce forms. Remove from heat and allow it to cool.
Step 5
Make the sugared cranberries. Heat the water and 1/2 cup of sugar in a sauce pan over medium heat until the sugar is dissolved. Turn off the heat and stir in the cranberries. Use a slotted spoon to scoop the berries from the pot and spread out on a parchment paper lined sheet. Let sit for 30 minutes, then toss in a bowl with remaining 1/3 cup of sugar to coat.
Step 6
Whip the heavy cream and sugar in a bowl until soft peaks form.
Step 7
Top each baked meringue with whipped cream and cranberry sauce. Garnish with sugared cranberries. Enjoy!