Skip to main content

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.

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!


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t