Mini Cranberry, Orange, and Chocolate Pavlovas: A Fall Delight
Introduction
Fall is in the air, and with it comes the perfect opportunity to indulge in cozy, heartwarming desserts. Mini Cranberry, Orange, and Chocolate Pavlovas encapsulate the season’s essence with their tart cranberries, zesty orange, and decadent chocolate. If you’re eager to improve your dessert game at your next gathering, you’ve found the perfect recipe! Be sure to subscribe to receive this delightful recipe direct to your email.
Why You’ll Love This Recipe
These pavlovas bring together the sharpness of cranberries, the brightness of orange, and the richness of chocolate, all nestled on a crisp meringue base. They are surprisingly simple to make and will impress guests with their flavor and presentation. This recipe is a festive, family-friendly treat that embodies the warmth of the holidays.
Ingredients
– 4 large egg whites
– 1 cup granulated sugar
– 1 tsp vanilla extract
– 1 tsp white vinegar
– 2 tsp cornstarch
– 1 cup fresh cranberries
– 1/2 cup orange juice
– 1/4 cup brown sugar
– 1 tsp orange zest
– 100g dark chocolate, melted
– 1 cup heavy cream
– 2 tbsp powdered sugar
– Chocolate shavings and extra cranberries for garnish
Necessary Tools
– Electric mixer
– Baking sheet
– Parchment paper
– Medium saucepan
– Whisk
– Spatula
Ingredient Swaps and Additions
– Swap dark chocolate for white or milk chocolate if preferred.
– Add a pinch of cinnamon for a warm spice note.
– Use frozen cranberries if fresh ones aren’t available.
Step-by-Step Instructions
1. Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper.
2. In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add sugar, continuing to whisk until the mixture is glossy and stiff peaks form.
3. Fold in vanilla extract, vinegar, and cornstarch gently.
4. Spoon meringue mixture onto the prepared baking sheet, forming 6 small nests.
5. Bake for 60 minutes, then turn off the oven and let the meringues cool inside with the door ajar.
6. Meanwhile, make the cranberry sauce: heat cranberries, orange juice, brown sugar, and orange zest in a saucepan. Cook until the cranberries pop and mixture thickens. Let it cool.
7. For the topping: whisk heavy cream with powdered sugar until soft peaks form.
8. Assemble by placing a spoonful of cranberry sauce in the center of each meringue, drizzle with melted chocolate, and top with whipped cream.
9. Garnish with chocolate shavings and extra cranberries.
Serving Suggestions
Pair these pavlovas with a warm beverage like spiced cider or coffee to emphasize their fall flavors. They also work wonderfully as a finale to a hearty holiday meal.
Pro Tips for Success
– Ensure the bowl and whisk are free of any grease to help the egg whites achieve maximum volume.
– Cooling the meringues in the oven prevents cracking.
– Adjust the amount of sugar in the cranberry sauce according to taste.
Storing and Reheating
Keep assembled pavlovas in the refrigerator and consume them within a day for best flavor. Unassembled meringue bases can be stored in an airtight container for up to 2 days.
FAQ Section
– **Can I make the meringue ahead of time?** Yes, you can store it in an airtight container for up to 2 days before topping.
– **Can I use dried cranberries?** Fresh or frozen cranberries are preferred for a juicier sauce, but dried can be rehydrated if necessary.
Conclusion
Creating these Mini Cranberry, Orange, and Chocolate Pavlovas will fill your home with delightful aromas and your table with admiration. Share your creations with us by leaving reviews, sharing photos, or tagging us on Pinterest or Instagram. Happy baking!
Nutritional Information
Per serving: Calories: 320 | Protein: 4g | Carbohydrates: 42g | Fat: 17g | Sugar: 36g
Mini Cranberry, Orange, and Chocolate Pavlovas
Ingredients
Method
- Preheat your oven to 275°F (135°C) and line a baking sheet with parchment paper.
- In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add sugar, continuing to whisk until the mixture is glossy and stiff peaks form.
- Fold in vanilla extract, vinegar, and cornstarch gently.
- Spoon meringue mixture onto the prepared baking sheet, forming 6 small nests.
- Bake for 60 minutes, then turn off the oven and let the meringues cool inside with the door ajar.
- In a medium saucepan, heat cranberries, orange juice, brown sugar, and orange zest. Cook until the cranberries pop and the mixture thickens. Let it cool.
- Whisk heavy cream with powdered sugar until soft peaks form.
- Assemble by placing a spoonful of cranberry sauce in the center of each meringue, drizzle with melted chocolate, and top with whipped cream.
- Garnish with chocolate shavings and extra cranberries.
