Mini meringues with boozy cranberries
- January 2010
- Makes 60 mini meringues or 1 large pavlova
- Takes 45 min to make, 1 hour 20 min - 2 hours 20 min to cook, plus cooling
These mini meringues can be served as a dessert at a canapé party or you can use exactly the same ingredients to make a larger pavlova recipe.
- 5.6g (3.4g saturated)
- 8.4g (8g sugars)
Per mini meringue
To make chocolate leaves slowly melt 50g dark chocolate in a bowl over a pan of simmering water. Brush the shiny side of 3 clean holly leaves with a little olive oil. Then, using a clean paint brush, cover them with a good coat of melted chocolate. Once the chocolate has just begun to set, dust with a little caster sugar, then set aside to harden in the fridge. Gently peel away the leaves from the chocolate. Keep in a cool place until ready to decorate the pavlova.
The plain meringues can be stored in an airtight container for up to a week.
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