Cranberry Filled Vanilla Heart-Shaped Meringues

Level Easy
Print
Print Recipe
  • 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
Directions
  1. 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).
  2. 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.
  3. Stir through vanilla essence.
  4. Using a spoon or piping bag shape meringue mixture into heart shapes on prepared trays.
  5. Place tray in preheated oven, reduce heat to 325 degrees Fahrenheit and bake for 1-1 1/4 hour or until firm and dry.
  6. Cool. Store in an air-tight container until ready to use.
  7. Filling:
  8. 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.
  9. Add Grand Marnier and cool.
  10. To Assemble:
  11. Whip cream with vanilla until firm.
  12. Place a heart-shaped meringue onto each serving plate, top with whipped cream and spoon over a tablespoon of the berries.
  13. Top each with a second meringue heart. Dust with icing sugar and drizzle a little of the juice around the edge of the plate.
  • 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
Directions
  1. 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).
  2. 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.
  3. Stir through vanilla essence.
  4. Using a spoon or piping bag shape meringue mixture into heart shapes on prepared trays.
  5. Place tray in preheated oven, reduce heat to 325 degrees Fahrenheit and bake for 1-1 1/4 hour or until firm and dry.
  6. Cool. Store in an air-tight container until ready to use.
  7. Filling:
  8. 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.
  9. Add Grand Marnier and cool.
  10. To Assemble:
  11. Whip cream with vanilla until firm.
  12. Place a heart-shaped meringue onto each serving plate, top with whipped cream and spoon over a tablespoon of the berries.
  13. Top each with a second meringue heart. Dust with icing sugar and drizzle a little of the juice around the edge of the plate.