Pavlovas with Cranberry Orange Rosemary Sauce


Let’s add sweetened egg whites and cranberry sauce to the list of things my cat eats.

No… it’s not like I scooped a healthy portion of meringue into his bowl.  He prefers much more crafty measures… like jumping on the counter while I’m busy with my camera.

The only reason I know he’s such a crafty monster is because he emerged from the kitchen with a meringue covered, sticky cat face.

And… bath time.



I’ve been on an ice cream making kick lately so I’m about up to my ears in egg whites…. which kinda grosses me out.  Do egg whites gross you out too?… yea.  Slime.

But!  Whipping up whites into meringue turns them from slime to something crisp and marshmallowy.

You can top these pavlova with anything: fresh fruit, jam, chocolate sauce, nutella or whipped cream.  Whatever you have on hand.  I happened to have half a bag of cranberries, half an orange and some random rosemary.  These things are delicious together.  To be sure.


Pavlovas with Cranberry Orange and Rosemary Sauce

inspired by Simply Recipes

makes 8 to 10 medium sized pavlovas

Print this Recipe!

1/2 teaspoon cream of tartar OR 2 teaspoon distilled while vinegar

pinch of salt

1 1/2 tablespoons cornstarch

1 1/2 cups granulated sugar

3/4 cup (6 ounces or about 6) large egg whites, at room temperature

1 teaspoon pure vanilla extract

For the Cranberry Sauce

1 1/2 cups fresh cranberries

2 tablespoons brown sugar

pinch of salt

zest of half an orange

1/2 cup orange juice

1/4 cup water

1 sprig rosemary

For the Pavlova:

Place  a rack in the center of the oven and preheat oven to 275 degrees F.  Line two baking sheets with parchment paper and set aside.

Whisk together cornstarch and granulated sugar and set aside.

Clean the bowl of an electric stand mixer very well.  Dry the bowl well.  Add the egg whites, a pinch of salt and cream of tartar to the bowl.  Fit with a whisk attachment and beat the egg whites on medium speed until soft peak/trails begin to form, about 3 minutes.  Gradually add the sugar and cornstarch mixture, increasing the speed to high.  Let mixture beat on high speed for a minute before adding the vanilla and vinegar (if using instead of cornstarch).  Beat until glossy stiff peaks form, about 4 or 5 minutes.

Use a large spoon to dollop meringues onto lined baking sheets.  Create an indentation in the center of the egg clouds.  Place in the oven and reduce heat to 250 degrees F.  Let bake for 50-60 minutes, or until firm and hallow.  If meringues begin to crack or brown, decrease the oven temperature to 175 degrees.

Make the cranberry topping while the meringues bake.

Combine all ingredients in a medium saucepan.  Cook over medium heat until cranberries begin to pop and break down, about 5 minutes.  Turn flame to low and cook another 3 minutes, until enough liquid has absorbed and you’re happy with the consistency.  Remove the rosemary sprig and serve warm over pavlovas.

58 thoughts on “Pavlovas with Cranberry Orange Rosemary Sauce

  1. Joy, you’re killing me here! You keep presenting things for me to make when I get home – each one even more enticing than the last. (And then I go back to the previous recipes and am still excited to make them.)

    It’s a delicious kind of torture (pun intended).

  2. So funny that Pavlova is actually called Bizet in Russia.
    No matter what the name is, I love those things. After a couple of batches of AB’s chewy choc-chip cookies, I’ve got some egg whites to use as well.

    1. That we will! (Largely because it’s so hot at Christmas, we skip the main meal and really just concentrate on dessert… :)
      As an Aussie a loooong way from home, this is a true staple of every Christmas I have — I’ll be whipping up this awesome sauce tomorrow too. Delish! Thanks Joy! And merry merry, everyone!

  3. I too am an ice cream making fiend, and what I do is freeze my egg whites (I’ll just keep on adding them to a container in the freezer until it’s full), keeping track of how many there are, and then eventually I make angel food cake. I decided it would be my signature “what I do with leftover egg whites” thing.

    I’d like to make an eggless ice cream that’s just as rich (and soft and non-icy) as regular, just to save a bit of time (making custard) and money (on organic free-range eggs), but it fails me. As a professional, are you any more successful?

  4. Definitely saving this in my list of delicious fall/winter desserts :) The presentation for it is so beautiful, would be perfect for a lunch or a great light dessert after a heavy dinner.

    1. If you don’t have a use for them now, you can freeze eggs to use later as long as you have removed the shell. It’s really convenient :) It works best if you plan to cook or bake with the eggs later rather than eat them alone.

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