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Prep Time:1 hrAdditional Time:2 hrs 30 minsTotal Time:3 hrs 30 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:1 hrAdditional Time:2 hrs 30 minsTotal Time:3 hrs 30 minsServings:12Yield:12 servings
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:2 hrs 30 mins
Additional Time:
2 hrs 30 mins
Total Time:3 hrs 30 mins
Total Time:
3 hrs 30 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsMeringues4large egg whites, at room temperature½teaspoonfreshly grated nutmeg¾cupgranulated sugar1 ½teaspoonscornstarch1teaspoonwhite-wine vinegar1teaspoonvanilla extractCranberry-Ginger Sauce2cupscranberries, fresh or frozen⅓cuphoney⅓cupspiced rum or cranberry juice1 ½tablespoonsfinely chopped fresh ginger½teaspoonground cinnamon½teaspoonalmond extractAlmonds⅓cupslivered almonds1tablespoonspiced rum or vanilla extract2teaspoonsgranulated sugarWhipped Cream1cupheavy cream1teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
Meringues
4large egg whites, at room temperature
½teaspoonfreshly grated nutmeg
¾cupgranulated sugar
1 ½teaspoonscornstarch
1teaspoonwhite-wine vinegar
1teaspoonvanilla extract
Cranberry-Ginger Sauce
2cupscranberries, fresh or frozen
⅓cuphoney
⅓cupspiced rum or cranberry juice
1 ½tablespoonsfinely chopped fresh ginger
½teaspoonground cinnamon
½teaspoonalmond extract
Almonds
⅓cupslivered almonds
1tablespoonspiced rum or vanilla extract
2teaspoonsgranulated sugar
Whipped Cream
1cupheavy cream
DirectionsTo prepare meringues: Arrange racks in upper and lower thirds of oven; preheat to 225 degrees F. Line 2 large baking sheets with parchment paper and draw six 2 1/2-inch circles, a couple inches apart, on each piece. (Pavlovas don’t spread much.) Flip the parchment marked-side down.Beat egg whites on medium-high speed in a stand mixer fitted with the whisk attachment until soft peaks form, about 1 minute. With the mixer running, add nutmeg, then gradually add 3/4 cup sugar, beating until the mixture is stiff, shiny and smooth. Sprinkle cornstarch, vinegar and 1 teaspoon vanilla over the whites and use a spatula to gently but thoroughly fold it all together.Dollop 1/3 cup of meringue over each circle on the parchment. Spread it out with the back of a spoon to fill the circles and even the tops.Bake the meringues for 1 1/2 hours, swapping baking sheets from top to bottom, front to back, halfway through. Turn off the oven without opening the door and let stand for 30 minutes more. Let cool on a wire rack for 5 minutes. Peel the meringues from the parchment to loosen, then cool on the parchment to room temperature, about 30 minutes.To prepare sauce: Meanwhile, combine cranberries, honey, 1/3 cup rum (or cranberry juice), ginger, cinnamon and almond extract in a medium saucepan. Bring to a simmer over high heat, then reduce to a low simmer. Cook until most of the cranberries pop and the sauce thickens slightly, 10 to 12 minutes.To prepare almonds: While the meringues cool, preheat oven to 350 degrees F. Line a baking sheet with parchment paper.Toss almonds in a small bowl with rum (or vanilla) and sugar. Spread on the prepared baking sheet. Bake, stirring once halfway through and checking every 30 seconds near the end, until the almonds are light amber, 7 to 8 minutes. Set aside to cool.To prepare whipped cream: Just before serving, beat cream and vanilla in a mixing bowl with an electric mixer on medium speed until soft peaks form.To serve: Top each meringue with whipped cream, cranberry sauce and almonds.TipsTo make ahead: Store meringues (Steps 1-4) tightly wrapped on the parchment-lined pan at room temperature for up to 3 days. To serve, unwrap and recrisp at 225 degrees F for 10 minutes; turn off the oven and let stand 10 minutes. Refrigerate cranberry sauce (Step 5) and store almonds (Steps 6-7) airtight at room temperature for up to 1 week.Originally appeared: EatingWell Magazine, November/December 2017
Directions
To prepare meringues: Arrange racks in upper and lower thirds of oven; preheat to 225 degrees F. Line 2 large baking sheets with parchment paper and draw six 2 1/2-inch circles, a couple inches apart, on each piece. (Pavlovas don’t spread much.) Flip the parchment marked-side down.Beat egg whites on medium-high speed in a stand mixer fitted with the whisk attachment until soft peaks form, about 1 minute. With the mixer running, add nutmeg, then gradually add 3/4 cup sugar, beating until the mixture is stiff, shiny and smooth. Sprinkle cornstarch, vinegar and 1 teaspoon vanilla over the whites and use a spatula to gently but thoroughly fold it all together.Dollop 1/3 cup of meringue over each circle on the parchment. Spread it out with the back of a spoon to fill the circles and even the tops.Bake the meringues for 1 1/2 hours, swapping baking sheets from top to bottom, front to back, halfway through. Turn off the oven without opening the door and let stand for 30 minutes more. Let cool on a wire rack for 5 minutes. Peel the meringues from the parchment to loosen, then cool on the parchment to room temperature, about 30 minutes.To prepare sauce: Meanwhile, combine cranberries, honey, 1/3 cup rum (or cranberry juice), ginger, cinnamon and almond extract in a medium saucepan. Bring to a simmer over high heat, then reduce to a low simmer. Cook until most of the cranberries pop and the sauce thickens slightly, 10 to 12 minutes.To prepare almonds: While the meringues cool, preheat oven to 350 degrees F. Line a baking sheet with parchment paper.Toss almonds in a small bowl with rum (or vanilla) and sugar. Spread on the prepared baking sheet. Bake, stirring once halfway through and checking every 30 seconds near the end, until the almonds are light amber, 7 to 8 minutes. Set aside to cool.To prepare whipped cream: Just before serving, beat cream and vanilla in a mixing bowl with an electric mixer on medium speed until soft peaks form.To serve: Top each meringue with whipped cream, cranberry sauce and almonds.TipsTo make ahead: Store meringues (Steps 1-4) tightly wrapped on the parchment-lined pan at room temperature for up to 3 days. To serve, unwrap and recrisp at 225 degrees F for 10 minutes; turn off the oven and let stand 10 minutes. Refrigerate cranberry sauce (Step 5) and store almonds (Steps 6-7) airtight at room temperature for up to 1 week.
To prepare meringues: Arrange racks in upper and lower thirds of oven; preheat to 225 degrees F. Line 2 large baking sheets with parchment paper and draw six 2 1/2-inch circles, a couple inches apart, on each piece. (Pavlovas don’t spread much.) Flip the parchment marked-side down.
Beat egg whites on medium-high speed in a stand mixer fitted with the whisk attachment until soft peaks form, about 1 minute. With the mixer running, add nutmeg, then gradually add 3/4 cup sugar, beating until the mixture is stiff, shiny and smooth. Sprinkle cornstarch, vinegar and 1 teaspoon vanilla over the whites and use a spatula to gently but thoroughly fold it all together.
Dollop 1/3 cup of meringue over each circle on the parchment. Spread it out with the back of a spoon to fill the circles and even the tops.
Bake the meringues for 1 1/2 hours, swapping baking sheets from top to bottom, front to back, halfway through. Turn off the oven without opening the door and let stand for 30 minutes more. Let cool on a wire rack for 5 minutes. Peel the meringues from the parchment to loosen, then cool on the parchment to room temperature, about 30 minutes.
To prepare sauce: Meanwhile, combine cranberries, honey, 1/3 cup rum (or cranberry juice), ginger, cinnamon and almond extract in a medium saucepan. Bring to a simmer over high heat, then reduce to a low simmer. Cook until most of the cranberries pop and the sauce thickens slightly, 10 to 12 minutes.
To prepare almonds: While the meringues cool, preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Toss almonds in a small bowl with rum (or vanilla) and sugar. Spread on the prepared baking sheet. Bake, stirring once halfway through and checking every 30 seconds near the end, until the almonds are light amber, 7 to 8 minutes. Set aside to cool.
To prepare whipped cream: Just before serving, beat cream and vanilla in a mixing bowl with an electric mixer on medium speed until soft peaks form.
To serve: Top each meringue with whipped cream, cranberry sauce and almonds.
Tips
To make ahead: Store meringues (Steps 1-4) tightly wrapped on the parchment-lined pan at room temperature for up to 3 days. To serve, unwrap and recrisp at 225 degrees F for 10 minutes; turn off the oven and let stand 10 minutes. Refrigerate cranberry sauce (Step 5) and store almonds (Steps 6-7) airtight at room temperature for up to 1 week.
Originally appeared: EatingWell Magazine, November/December 2017
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Nutrition Facts(per serving)200Calories9gFat25gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
