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Cranberry & Vanilla Bean Pavlova Wreath

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A festive pavlova wreath featuring a crisp meringue base topped with vanilla whipped cream and garnished with sugared cranberries and fresh mint for holiday celebrations.

Ingredients

Scale
  • 8 large egg whites, room temperature
  • 2 1/2 cups granulated sugar (finer texture preferred)
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla bean paste
  • 2 cups heavy whipping cream
  • Sugared cranberries and fresh mint leaves for garnish

Instructions

  1. Preheat oven to 400°F. Line a large baking sheet (at least 13×18-inches) with parchment paper. Using an electric mixer, whisk egg whites on high until stiff. Gradually add sugar while beating until dissolved. Add lemon juice and vanilla bean paste, then sift in cornstarch; beat until very stiff and glossy peaks form, about 3-5 minutes.
  2. Reduce oven to 225°F. Pipe or spread meringue into a 10-12 inch wreath shape on the prepared sheet, creating indentations if desired. Bake for 1 hour 15 minutes to 1 hour 30 minutes until exterior is crisp and dry. Turn off oven, leave door slightly ajar, and cool completely inside, about 2-4 hours.
  3. Whip heavy cream to stiff peaks. Spread or pipe evenly over cooled meringue wreath. Garnish with sugared cranberries and fresh mint leaves just before serving.

Notes

Use the finest granulated sugar possible for quicker dissolving and smoother meringue. Make meringue ahead and store airtight at room temperature for up to 2 days before topping. Prepare sugared cranberries a day in advance for best texture.

Nutrition

Find it online: https://www.receipster.com/cranberry-vanilla-bean-pavlova-wreath-2/

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