Joy the Baker

Pavlovas with Cranberry Orange and Rosemary Sauce

inspired by Simply Recipes

makes 8 to 10 medium sized pavlovas

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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.