Cranberry Pavlova
Baked meringues topped with jarred lemon curd and cranberries make for an elegant, bite-sized holiday dessert.
Recipe - Eden Prairie
Cranberry Pavlova
Prep Time20 Minutes
Servings12
Cook Time40 Minutes
0Ingredients
1 1/2 cup sugar, divided
2 teaspoons cornstarch
4 egg whites
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 1/2 cup lemon curd
36 fresh cranberries
3/4 cup sugar
Directions
- Combine 1 cup sugar and cornstarch in bowl; set aside. Beat egg whites in another bowl until soft peaks form. Slowly add sugar mixture; continue beating until stiff peaks form. Add vanilla and vinegar; mix well.
- On a parchment-lined baking sheet, spoon 12 mounds (1/3 cup each), 2 inches apart. Create an indent in each with the back of a spoon. Bake 25 minutes. Turn off oven and let stand 15 more minutes. Remove and cool completely. Make up to two days ahead; refrigerate in an airtight container. Let to come to room temperature before topping and serving.
- Combine 1/2 cup sugar and 1/2 cup water in a small saucepan; cook over high, stirring until sugar is dissolved. Place cranberries in a heatproof bowl and pour over the simple syrup. Cover and refrigerate overnight.
- Pour sugar in a shallow bowl. Add drained cranberries, rolling to coat. Spread cranberries in single layer on waxed paper and let stand at room temperature until dry, about 30 minutes. Place in an airtight container and store in a cool place for up to 1 week.
- Top pavlovas with 2 tablespoons lemon curd; garnish with sugared cranberries and mint to serve.
20 minutes
Prep Time
40 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
ESSENTIAL EVERYDAY Sugar, Granulated, Pure, 4 Pound
$3.29 was $3.39$0.82/lb
ARGO Corn Starch, 16 Ounce
$2.79$0.17/oz
Cub Eggs, Large, 12 Each
$2.39$0.20 each
Essential Everyday Vanilla Extract, Pure, 1 Fluid ounce
$4.99$4.99/fl oz
ESSENTIAL EVERYDAY Vinegar, White, Distilled, 64 Ounce
$2.49$0.04/oz
Bonne Maman Lemon Curd, 12.7 Ounce
$6.99$0.55/oz
ESSENTIAL EVERYDAY Sugar, Granulated, Pure, 4 Pound
$3.29 was $3.39$0.82/lb
Directions
- Combine 1 cup sugar and cornstarch in bowl; set aside. Beat egg whites in another bowl until soft peaks form. Slowly add sugar mixture; continue beating until stiff peaks form. Add vanilla and vinegar; mix well.
- On a parchment-lined baking sheet, spoon 12 mounds (1/3 cup each), 2 inches apart. Create an indent in each with the back of a spoon. Bake 25 minutes. Turn off oven and let stand 15 more minutes. Remove and cool completely. Make up to two days ahead; refrigerate in an airtight container. Let to come to room temperature before topping and serving.
- Combine 1/2 cup sugar and 1/2 cup water in a small saucepan; cook over high, stirring until sugar is dissolved. Place cranberries in a heatproof bowl and pour over the simple syrup. Cover and refrigerate overnight.
- Pour sugar in a shallow bowl. Add drained cranberries, rolling to coat. Spread cranberries in single layer on waxed paper and let stand at room temperature until dry, about 30 minutes. Place in an airtight container and store in a cool place for up to 1 week.
- Top pavlovas with 2 tablespoons lemon curd; garnish with sugared cranberries and mint to serve.