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Perfect for the holidays, these bite-sized pavlovas are topped with cream and cranberry compote.

Mini Cranberry Pavlovas


  • Meringue:

  • 4 egg whites

  • 1 1/4 cups white sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon fresh lemon juice

  • 2 teaspoons cornstarch

  • 1 cup freshly whipped cream

  • Cranberry Compote:

  • 2 cups fresh cranberries

  • 1 cup sugar

  • 3 tablespoons orange juice

  • Zest of 1/2 orange

  • 1/2 teaspoon vanilla extract


  1. Make the meringues: Beat the egg whites until stiff peaks form. Gradually add the sugar 1 tablespoon at a time, beating well with each addition. Once the mixture becomes glossy, fold in the vanilla extract, lemon juice and cornstarch. Drop dollops of the meringue onto 2 baking sheets lined with parchment paper, slightly building the edges of the dollops. Bake at 300F for 25 minutes, until lightly browned sound hollow when you tap them. Cool them for 10 minutes on the baking sheet, then transfer to a wire rack and cool completely.

  2. Cranberry Compote: Place the cranberries, sugar, orange juice, orange zest and vanilla extract in a small pot and bring to a boil. Simmer until the cranberries start to blister, then remove from the heat and cool completely.

  3. To serve, dollop some freshly whipped cream onto each meringue and top with some cranberry compote. Enjoy!

Mini Cranberry Pavlovas




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