Cranberry Orange Pavlova

Ingredients

• 4 egg whites room temperature
• Pinch of salt
• 1 cup white sugar
• 1 tsp cornstarch
• 2 tsp white vinegar
• 1 tsp vanilla
• 1 1/2 cups heavy cream cold
• 2 tsp powdered sugar
• ½ cup fresh cranberries
• 8 oz Natalie's Orange Juice
• Orange slices for garnish

Directions

1. Preheat the oven to 250 degrees
2. In your electric mixer with the whisk attachment beat the egg whites and salt on medium- high for a few minutes until the eggs become white and glossy
3. Beat in the white sugar a few tablespoons at a time and beat for 5 more minutes until you get stiff peaks.
4. Stop the mixer and add in the cornstarch vinegar and vanilla by folding in with a
5. spatula.
6. Carefully scoop a small 5 - 6 inch round of the meringue using a large spoon or two spoons onto a lined baking sheet. You should have two sheet pans of 5 or 6 meringues each.
7. Using the back of the spoon make a small indention in each of the mounds.
8. Bake for 35 minutes turn off the oven and let them set in the oven for 1 hour to finish cooking.
9. While these are finishing the cooking process prepare the topping by heating the orange juice and cranberries in a saucepan.
10. When it comes to a light simmer use the back of a spoon to start breaking up the cranberries.
11. Bring to a boil and continue to stir gently until it begins to thicken about 5 - 6 minutes.
12. Remove from heat and set aside.
13. Once the pavlovas are cooled and the topping is cooled add a scoop of the topping to each indention in the meringues.
14. Top with small orange slices and enjoy!