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Dessert & Baking

Cranberry Filled Vanilla Heart-Shaped Meringues



Ingredients for Cranberry Filled Vanilla Heart-Shaped Meringues

  • Vanilla Meringues:
  • 4 egg whites
  • 1 pinch salt
  • 1 1/2 cup Caster sugar
  • 1/2 tsp vanilla essence
  • Icing sugar for dusting
  • Cranberry Filling:
  • 2 cups frozen cranberries
  • 1 cup Caster sugar
  • 1 orange, grated rind and juice
  • T Grand Marnier
  • 1 1/4 cup heavy cream, whipped
  • 1/2 tsp Vanilla essence



  • Preheat oven to 350 degrees Fahrenheit. 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 325 degrees Fahrenheit and bake for 1-1 1/4 hour 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 color.
  • Add Grand Marnier and cool.
  • To 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.
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