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.