Cranberry Pavlovas

Gather the meringue ingredients - * Egg whites * Granulated sugar * Vanilla extract

- Add the egg whites to the bowl of a stand mixer fitted with the whisk  attachment.  With the mixer on medium speed, slowly add the granulated sugar.  Once all of the sugar has been added, continue mixing on medium speed until the meringue reaches stiff  peaks. - Add the vanilla extract and mix to combine.

Spoon about 1/2 cup of  meringue into a mound on the prepared baking sheet and use a spoon to  create a well in the center.  Repeat with the remaining meringue.

Bake the pavlovas for 90 minutes.  Then, turn the oven off and allow the  meringues to cool to room temperature - about 2 hours.

Gather the compote ingredients - * Cranberries * Orange juice * Sugar * Water * Cornstarch

– Add the cranberries, sugar, and orange juice to a small saucepan set over medium heat.  Cook for 8-10 minutes or until  the cranberries have burst. – In a small  bowl, whisk together the water and cornstarch.  Add the slurry to the  cranberries and cook for an additional 5-7 minutes.

To serve, fill a pavlova with cranberry compote and top with whipped  cream, if desired.  Garnish with a sprig of rosemary for a festive  touch.

Full recipe at