Cranberry Filled Vanilla Heart-Shaped Meringues
Level
Easy
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- Ingredients
- Instructions
- 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
- 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.
- 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
- 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.
