The tangy taste of cranberries and the sweetness of baked meringue come together for a dessert that is tasty and elegant. A winning dessert for special ocassions.
Vanilla Heart-Shaped Meringues filled with Cranberries
Servings
6 Servings
Ingredients
- 4 egg whites
- 1 pinch salt
- 1 1/2 cups caster sugar
- 1/2 teaspoon vanilla essence
- Icing sugar for dusting
- 2 cupd frozen cranberries
- 1 cup caster sugar
- 1 orange grated rind and juice
- 2 tablespoond Grand Mariner
- 1 1/4 cups cream whipped or non dairy whipping cream like Rich’s whip
- 1/2 teaspoon vanilla essence
Instructions
- Meringues:
- Preheat oven to 180°C. Line 2 heavy baking trays with baking paper and draw 6 small heart shapes on each tray (12 in total).
- Whip egg whites with salt until stiff but not dry.
- Add caster sugar 1 tablespoon at a time, beating until mixture is glossy before adding the next tablespoon of sugar. Continue beating until mixture is very thick and glossy.
- Stir through vanilla essence.
- Using a spoon or piping bag, shape meringue mixture into heart shapes on prepared trays.
- Place tray in preheated oven, reduce heat to 160°C and bake for 1-1 1/4 hours, or until firm and dry.
- Cool. Store in an air-tight container until ready to use.
- Filling:
- Place cranberries, caster sugar, orange rind and juice in a small saucepan. Heat gently until sugar dissolves and berries just start to release some colour.
- Add Grand Marnier and cool.
- Assemble:
- Whip cream with vanilla until firm.
- Place a heart-shaped meringue onto each serving plate, top with whipped cream and spoon over a tablespoon of the berries.
- Top each with a second meringue heart.
- Dust with icing sugar and drizzle a little of the juice around the edge of the plate.
- Source: uscranberries
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