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Vanilla Heart-Shaped Meringues filled with Cranberries

Vanilla Heart-Shaped Meringues filled with Cranberries

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.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings



  • 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



1. 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).

2. Whip egg whites with salt until stiff but not dry. 

3. 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.

4. Stir through vanilla essence.

5. Using a spoon or piping bag, shape meringue mixture into heart shapes on prepared trays.

6. Place tray in preheated oven, reduce heat to 160°C and bake for 1-1 1/4 hours, or until firm and dry.

7. Cool. Store in an air-tight container until ready to use.


1. 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.

2. Add Grand Marnier and cool.


1. Whip cream with vanilla until firm.

2. Place a heart-shaped meringue onto each serving plate, top with whipped cream and spoon over a tablespoon of the berries.

3. Top each with a second meringue heart. 

4. Dust with icing sugar and drizzle a little of the juice around the edge of the plate.

Source: uscranberries

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