Mini Meringues with Vodka-Soaked Cranberries
Crisp, melt-in-mouth mini meringue nests filled with orange flower-infused whipped cream and boozy cranberries. These elegant bite-sized desserts feature a tart-sweet cranberry compote and crushed pistachios for texture contrast. Perfect for entertaining, they can be assembled just before serving.
Ingredients
- 14 ⅛ oz g caster sugar
- 7 oz g (about 5 large) free-range egg whitesaquafaba3 tbsp per large egg whiteveganeggs-free
equal volume, whisk slightly longer for stiff peaks
Full guide → - 2 ½ oz g fresh cranberries
- 3 tbsp vodka
- 1 ⅜ oz g caster sugar
- 2 ½ cups ml double cream
- 2 tbsp icing sugar
- 1 -2 tbsp orange flower water, to tasterose water or lemon zest0.5-1 tbsp zest or 1-2 tbsp rose waterflavor variation
similar floral intensity
- Handful nibbed pistachios (from Middle Eastern shops) or unsalted shelled pistachiostoasted sliced almonds or hazelnutsequal weighttree nut allergy
similar crunch and elegance
Full guide →
Instructions
- 1
Preheat oven to 425°F fan 400°F. Line 2 large baking sheets with baking paper.
- 2
Spread 400g superfine sugar evenly on a shallow baking tray lined with baking paper. Place in oven for about 10 minutes until hot.
- 3
Place egg whites in an electric mixer with whisk. Whisk on high speed until frothy, then gradually pour in the hot sugar. Continue whisking on high speed for 10 minutes until meringue is silky and holds its shape.
- 4
Reduce oven temperature to 230°F fan 194°F. Stick baking paper to baking sheets with a little meringue.
- 5
Fill piping bag with meringue. Pipe golf ball-size rounds onto baking sheet. Dip a teaspoon in water and use back of spoon to create nest shapes, spacing apart. Aim for about 60 mini meringues.
- 6
Bake mini meringues for 1 hour until crisp to touch. Turn off oven and leave inside to cool completely.
- 7
Gently heat cranberries, vodka and superfine sugar in a small pan for 3-5 minutes until sugar dissolves and cranberries start to release juices. Cool slightly.
- 8
Whip cream, powdered sugar and orange flower water to soft peaks.
- 9
Place meringues on serving plates. Spoon a small dollop of orange cream onto each one. Top with a boozy cranberry, syrup and chopped pistachios.
Tips
Have a bowl of water nearby when piping meringues for easy nest shaping.
Cool cranberry mixture slightly before assembling to prevent cream from melting.
Source mentions optional chocolate leaves as pavlova decoration; not included in mini meringue assembly.
Good to Know
Baked meringues store in an airtight container at room temperature for up to 3 days. Assemble with cream and cranberries no more than 1-2 hours before serving to prevent softening.
Bake meringue nests up to 2 days ahead. Prepare cranberry compote up to 1 day in advance. Whip cream and assemble within 2 hours of serving.
Serve at room temperature on individual plates as a plated dessert course. Works well after a light main course.
Common Mistakes
Whisk egg whites in a bowl that contains even traces of fat or yolk - use scrupulously clean equipment to avoid preventing stiff peaks.
Add cool sugar to egg whites instead of hot sugar to avoid undercooked meringue that weeps.
Skip water cooling step for egg whites after whisking - overheating can cause separation.
Bake at temperature higher than 110°C to avoid browned or cracked meringues.
Assemble with warm cranberry syrup to avoid melted cream and collapsed nests.
Substitutions
Dairy-Free Swaps
Vegan Options
equal volume, whisk slightly longer for stiff peaks
Full guide →General Alternatives
similar crunch and elegance
Full guide →similar floral intensity