These delightful mini cranberry pavlovas are a perfect addition to your Christmas brunch or holiday desserts table. With their crisp meringue shells and luscious cranberry topping, they offer a light and sweet finish to any festive meal.

This pavlova recipe is simple to follow, making it an ideal choice for easy Christmas desserts. The combination of meringue and tart cranberries creates a beautiful balance of flavors in these sweet dishes recipes.

Delicious Mini Cranberry Pavlovas

These mini pavlovas feature a crunchy exterior with a soft, marshmallow-like center, topped with a tangy cranberry compote. The recipe yields about 12 mini pavlovas and takes approximately 1 hour to prepare and bake.

Ingredients

• 4 large egg whites
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1/2 teaspoon cornstarch
• 1 cup heavy whipping cream
• 1 cup fresh cranberries
• 1/2 cup sugar (for cranberry compote)
• 1 tablespoon water
• Mint leaves for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
2. Make the Meringue: In a clean bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, continuing to beat until stiff peaks form. Mix in the vanilla extract, vinegar, and cornstarch until well combined.
3. Shape the Pavlovas: Spoon or pipe the meringue mixture onto the prepared baking sheet, creating 12 small nests with a slight indentation in the center.
4. Bake: Bake in the preheated oven for about 1 hour, or until the meringues are dry and can easily lift off the parchment paper. Turn off the oven and let them cool completely inside with the door slightly ajar.
5. Prepare the Cranberry Compote: In a saucepan, combine the fresh cranberries, sugar, and water. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Remove from heat and let cool.
6. Whip the Cream: In a separate bowl, whip the heavy cream until soft peaks form.
7. Assemble: Once the pavlovas are completely cool, spoon a dollop of whipped cream into the center of each pavlova and top with the cranberry compote. Garnish with mint leaves if desired.
8. Serve: Enjoy these mini cranberry pavlovas immediately for the best texture.

Cook and Prep Times

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes

Nutrition Information

• Servings: 12 mini pavlovas
• Calories: 150kcal
• Fat: 7g
• Protein: 2g
• Carbohydrates: 20g