Almond Meringue with Sugared Cranberries

Inspired by girlichef's Double-Vanilla Walnut Meringue with Vanilla-Sugared Cranberries, I whipped up a simplified version for Ulla's birthday celebration with a few changes: I skipped lacing my cranberries with a vanilla syrup; I changed the nut used; and I opted for unsweetened whipped cream. But the idea of the dessert was the same.

And the whipped cream and sugared cranberries were the perfect colors for our Danish Dynamite! Plus the layers of flavor and texture were delectable. I think everyone regretted that I had only made enough for one slice per person.

  

Sugared Cranberries
2 C fresh cranberries
powdered sugar

Roll the cranberries in powdered sugar until they are frosty-looking.

Meringue
5 egg whites
1/2 C organic granulated sugar
1 t pure vanilla extract
1 C ground almonds

Preheat oven to 250° F. Cover the removable bottom of a 9½" springform pan with parchment, then clip it into place. Grease sides of the pan.

Beat egg whites in a large bowl until soft peaks form. Gradually beat in the sugar, then add the vanilla extract and continue to beat until stiff peaks form. Carefully fold in the ground almonds.

Scoop into prepared pan and smooth out the surface. Place in oven and bake for 1½ - 1¾ hours, or until the meringue is lightly golden and coming away from the sides of the pan. Turn off the oven and prop the door open. Allow the meringue to sit inside until it is completely cool.

To Finish
1 C semisweet chocolate
1 C organic heavy whipping cream

Open sides of springform pan and take meringue out. Peel off parchment and transfer the meringue to a serving plate.

Place chocolate in the top of a double boiler until melted. Drizzle warm chocolate over the top of the meringue. Let sit to cool and harden.

Whip the heavy cream until stiff peaks form. Scoop fluffy clouds of the cream over the top of the meringue, leaving a slight edge so that the chocolate shows. Scatter the sugared cranberries over the whipped cream. Serve...with exuberant singing!