Cranberry meringue cake

Ingredients

Meringue

120 grams (4.2 ounces) egg whites

120 grams (4.2 ounces) sugar

1 gram (0.03 ounces) lemon acid

30 grams (1.1 ounces) powdered sugar

10 grams (0.35 ounces) cornstarch

Cranberry Filling

200 grams (7 ounces) cranberries (fresh or frozen)

80 grams (2.8 ounces) sugar

30 grams (1.1 ounces) honey

3 grams (0.1 ounces) gelatin

18 grams (0.6 ounces) water

1 gram (0.03 ounces) cinnamon (optional)

Whipped Ganache

160 grams (5.6 ounces) white chocolate

350 grams (12.3 ounces) whipping cream

30 grams (1.1 ounces) glucose syrup

4 grams (0.14 ounces) gelatin

24 grams (0.85 ounces) water

Instructions

Step 1

The calculation is for 4-5 cake layers.

Step 2

1. Whip warm egg whites with lemon acid and sugar until stiff peaks form. Ensure the bowl and whisk are completely clean and dry for the best volume.

Step 3

2. Sift powdered sugar and cornstarch together. Gently fold the mixture into the whipped egg whites.

Step 4

3. Place square cake layers of 14-15 cm (5.50-5.90 inches) on parchment paper. Sprinkle with almond flakes if desired. Almond flakes add a nice crunch and flavor but are optional.

Step 5

4. Preheat the oven to 302-320°F (150-160°C). Bake the meringue for about 15 minutes, depending on your oven. Watch closely to prevent overbaking.

Step 6

5. Cool the meringue layers completely before assembling.

Step 7

Step 8

1. Soak the gelatin in water and let it bloom.

Step 9

2. Place cranberries, sugar, and cinnamon in a saucepan. Bring to a boil, and cook for 2-3 minutes. Frozen cranberries can be used directly without defrosting.

Step 10

3. Remove from heat and stir in the bloomed gelatin until fully dissolved. Let the mixture cool to room temperature.

Step 11

Step 12

1. Soak the gelatin in water and let it bloom.

Step 13

2. Place white chocolate in a tall plastic glass. Add the bloomed gelatin on top.

Step 14

3. In a saucepan, bring the cream and glucose syrup just to the point of boiling. Immediately pour the hot cream over the chocolate and gelatin.

Step 15

4. Let the mixture sit for 1-2 minutes. Blend until smooth using an immersion blender.

Step 16

5. Transfer the ganache to a wide, flat container. Cover with plastic wrap directly on the surface and refrigerate for at least 8 hours to stabilize. Overnight refrigeration works best.

Step 17

6. Once stabilized, transfer the ganache to a tall plastic glass or a mixer bowl. Whip at medium speed until stiff peaks form. Be careful not to overwhip, as this can cause the ganache to break.

Step 18

7. Transfer the whipped ganache to a pastry bag fitted with a nozzle.

Step 19

Step 20

1. Pipe the ganache onto the first meringue layer and spread the cranberry filling over it.

Step 21

2. Place the second meringue layer on top and repeat.

Step 22

3. Store the assembled pastry in the fridge for up to 12 hours. Best enjoyed within a few hours for optimal texture.

Servings

Serve this show-stopper pastry with a side of freshly brewed coffee or tea for a perfect afternoon treat. Its light yet flavorful nature pairs wonderfully with a hot beverage, making it ideal for cozy gatherings or sophisticated brunches.

If you want to go the extra mile, adorn each slice with a few extra cranberries and a dusting of powdered sugar for that perfect Instagram-worthy finish. The vibrant red of the berries pops against the soft white meringue, creating a visually stunning dessert that tastes as good as it looks.

Considering a special occasion? Add a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side. The cool creaminess will complement the rich, slightly tart filling and the airy, crispy meringue layers perfectly.

Equipment

Stand Mixer

A stand mixer will make whipping those egg whites to stiff peaks a breeze. If you don’t have one, a hand mixer works just fine, but it might take a bit more elbow grease!

Baking Sheets

Use baking sheets lined with parchment paper for easy cleanup and to prevent sticking. Make sure they are large enough for your meringue layers.

Pastry Bags with Nozzle

These are essential for neatly piping the whipped ganache. If you don’t have a pastry bag, a zip-top bag with the corner cut off works in a pinch.

Blender

You’ll need a blender to get your ganache smooth and creamy. A hand blender can work as well if you don’t have a full-sized one.

Variations

To make the recipe gluten-free: Simply ensure that the cornstarch and powdered sugar you use are certified gluten-free. Most ingredients in this recipe are naturally gluten-free, making this adjustment easy.
To make the recipe vegan: Replace the egg whites in the meringue with aquafaba (the liquid from a can of chickpeas), making sure to whip it until stiff peaks form. Use agar-agar as a substitute for gelatin in both the filling and ganache. Substitute the whipping cream with a plant-based cream and ensure the white chocolate is dairy-free.

Faq

What is the best way to ensure my meringue reaches stiff peaks?
Start with room temperature egg whites and ensure your mixing bowl is clean and free from any grease. Gradually add the sugar to the egg whites while whipping.
Why did my meringue collapse in the oven?
Try baking at a lower temperature or for a shorter time. High heat can cause the meringue to expand too quickly and collapse.
How can I prevent my ganache from becoming grainy?
Be sure to add the hot cream slowly and blend thoroughly to ensure the chocolate melts evenly. If it starts looking grainy, warming it gently and stirring can help it smooth out again.
Can I use frozen cranberries for the filling?
Yes, frozen cranberries work just as well as fresh. Just make sure to thaw them completely and drain any excess liquid before use.
How do I fix over-whipped ganache?
If your ganache becomes too thick, gently fold in a small amount of warmed cream to bring it back to the right consistency.
Can I prepare the components ahead of time?
Absolutely! You can make the meringue layers and the fillings a day ahead. Just store them properly: meringue layers in an airtight container and fillings in the fridge.