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Vanilla Heart-Shaped Meringues filled with Cranberries


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Vanilla Heart-Shaped Meringues filled with Cranberries


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Vanilla Heart-Shaped Meringues filled with Cranberries


  • Ready Time : 0 min




    Vanilla Meringues:

    • 4 egg whites
    • 1 pinch salt
    • 1½ cup caster sugar
    • ½ teaspoon vanilla essence
    • Icing sugar for dusting

    Cranberry Filling

    • 2 cups frozen cranberries
    • 1 cup caster sugar
    • 1 Orange, grated rind and juice
    • 2 tablespoons Grand Mariner
    • 1 1/4 cups cream, whipped or non dairy whipping cream like Rich's whip
    • ½ teaspoon vanilla essence


    1. Preheat oven to 180°C. 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 160°C and bake for 1-1 ¼ hour or until firm and dry.
    6. Cool. Store in an air-tight container until ready to use.


    1. Place cranberries, caster sugar, orange rind and juice in a small saucepan. Heat gently until sugar dissolves and berries just start to release some colour.
    2. Add Grand Marnier and cool.

    To Assemble

    1. Whip cream with vanilla until firm.
    2. Place a heart-shaped meringue onto each serving plate, top with whipped cream and spoon over a tablespoon of the berries.
    3. Top each with a second meringue heart. Dust with icing sugar and drizzle a little of the juice around the edge of the plate.




    About Joy of Kosher


    JoyofKosher.com is the number 1 kosher food and recipe website featuring Jamie Geller, cookbook authors, bloggers and chefs. With over 6,000 recipes there is always something new.

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