Cranberry PavlovaCranberry Pavlova
Cranberry Pavlova
Cranberry Pavlova
Baked meringues topped with jarred lemon curd and cranberries make for an elegant, bite-sized holiday dessert.
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Recipe - Minnetonka
cranberry pavlova recipe
Cranberry Pavlova
Prep Time20 Minutes
Servings12
Cook Time40 Minutes
0
Ingredients
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
1 1/2 cup sugar, divided
ESSENTIAL EVERYDAY Sugar, Granulated, Pure
ESSENTIAL EVERYDAY Sugar, Granulated, Pure, 4 Pound
$3.39$0.85/lb
2 teaspoons cornstarch
ARGO Corn Starch
ARGO Corn Starch, 16 Ounce
$2.69 was $2.79$0.17/oz
4 egg whites
Cub Eggs, Large
Cub Eggs, Large, 12 Each
$3.39$0.28 each
1 teaspoon vanilla extract
Essential Everyday Vanilla Extract, Pure
Essential Everyday Vanilla Extract, Pure, 1 Fluid ounce
$4.99$4.99/fl oz
1 teaspoon white vinegar
ESSENTIAL EVERYDAY Vinegar, White, Distilled
ESSENTIAL EVERYDAY Vinegar, White, Distilled, 64 Ounce
$2.49$0.04/oz
1 1/2 cup lemon curd
Bonne Maman Lemon Curd
Bonne Maman Lemon Curd, 12.7 Ounce
$6.99$0.55/oz
36 fresh cranberries
Not Available
3/4 cup sugar
ESSENTIAL EVERYDAY Sugar, Granulated, Pure
ESSENTIAL EVERYDAY Sugar, Granulated, Pure, 4 Pound
$3.39$0.85/lb

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Top pavlovas with 2 tablespoons lemon curd; garnish with sugared cranberries and mint to serve.