Pavlova Christmas Trees

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Why You’ll Love This Recipe

• Festive Presentation: Shaped like miniature Christmas trees, these pavlovas add a whimsical and elegant touch to your holiday dessert table.​

• Light and Refreshing: The airy meringue paired with tangy cranberry sauce and smooth whipped cream provides a balanced and not overly sweet dessert option.​

• Make-Ahead Friendly: The meringue layers can be prepared in advance, allowing for easy assembly closer to serving time.​

• Customizable: While this recipe features cranberry sauce and pistachios, you can experiment with different fruits and nuts to suit your preferences​

• Meringue Circles:

  • 3/4 cup white sugar​
  • 2 teaspoons cornstarch​
  • 3 large egg whites, at room temperature​
  • 1 pinch salt​
  • 1 pinch cream of tartar (optional​​
  • 3/4 teaspoon white vinegar

    Cranberry Sauce:

    • 2 generous cups fresh cranberries​
    • 1/2 cup white sugar​
    • Zest from 1/2 orange​
    • 1 pod star anise​
    • 1 pinch salt
    • 1 cup freshly squeezed orange juice

• Whipped Cream:

  • 1 cup very cold heavy cream​

• Assembly:

  • 1/2 cup chopped roasted pistachios, or as needed​
  • 2 tablespoons confectioners’ sugar, or as needed for dusting​

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Meringue:

   • Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper.​
   • In a separate, clean bowl, beat the room-temperature egg whites, salt, and cream of tartar using an electric mixer on high speed until foamy and doubled in size
   • Gradually add the sugar mixture, one tablespoon at a time, beating continuously until the sugar dissolves and the mixture is thick and glossy. Incorporate the vanilla extract and vinegar, and continue to beat until stiff peaks form.​

2. Shape and Bake the Meringue:

   • Transfer the meringue mixture into a piping bag fitted with a star tip.​
   • On the prepared baking sheets, pipe circles of decreasing sizes (e.g., 3 inches, 2.5 inches, 2 inches, and a small “kiss” for the top). Each set should have four circles.​
   • Bake in the preheated oven for about 1 hour and 15 minutes, or until the meringues are no longer sticky to the touch. Rotate the pans halfway through baking for even cooking.​
   • Once baked, turn off the oven, prop the door open slightly, and let the meringues cool inside for at least 1 hour

3. Prepare the Cranberry Sauce:

   • In a saucepan, combine cranberries, sugar, orange zest, star anise, salt, and orange juice. Bring to a simmer over medium-high heat.​
   • Cook, stirring occasionally, for about 5 minutes, or until the berries are soft but haven’t completely broken down, and the liquid is slightly reduced and syrupy. Remove from heat, let cool, and refrigerate until needed

4. Whip the Cream:

   • In a bowl, whip the cold heavy cream using an electric mixer until soft peaks form. Refrigerate until assembly.​

5. Assemble the Pavlova Trees:

   • Place the largest meringue circle on a serving plate. Spread a layer of whipped cream on top, followed by a spoonful of cranberry sauce, and sprinkle with chopped pistachios
   • Add a small dollop of whipped cream on top, then place the next largest meringue circleRepeat the layering process with the remaining meringue circles, ending with the smallest “kiss” on top.​
   • Drizzle additional cranberry sauce over the assembled tree if desired, and dust with confectioners’ sugar for a snowy effect.​

Servings and Timing

• Servings: This recipe yields approximately 6 individual Pavlova Christmas Trees.​
• Preparation Time: 45 minutes​
• Cooling Time: 1 hour​​

Variations

• Fruit Alternatives: Substitute cranberry sauce with raspberry or pomegranate sauce for a different flavor profile.​
• Nut Options: Replace pistachios with chopped almonds, pecans, or walnuts based on your preference.​
• Mini Pavlovas: Create smaller, bite-sized versions by piping smaller meringue circles and adjusting the baking time accordingly.​

Storage/Reheating

• Meringue Storage: Unassembled meringue layers can be stored in an airtight container at room temperature for up to 2 days
  

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  Pavlova Christmas Trees

  

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  Celebrate the holidays with these stunning Pavlova Christmas Trees, a festive dessert that combines crisp meringue, tangy cranberry sauce, fluffy whipped cream, and crunchy pistachios. These elegant treats are perfect for your holiday dessert table and can be made ahead for easy assembly.

  • Author: Ava
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 6 individual pavlova trees
  • Category: Dessert
  • Method: Baking
  • Cuisine: Holiday, Christmas
  • Diet: Gluten Free

  Ingredients

  Meringue Circles:

  • 3/4 cup white sugar
  • 2 teaspoons cornstarch
  • 3 large egg whites (room temperature)
  • 1 pinch salt
  • 1 pinch cream of tartar (optional)
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon white vinegar

  Cranberry Sauce:

  • 2 cups fresh cranberries
  • 1/2 cup white sugar
  • Zest of 1/2 orange
  • 1 pod star anise
  • 1 pinch salt
  • 1 cup freshly squeezed orange juice

  Whipped Cream:

  • 1 cup very cold heavy cream

  Assembly:

  • 1/2 cup chopped roasted pistachios
  • 2 tablespoons confectioners’ sugar (for dusting

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  Instructions

  Prepare the Meringue:

  1. Preheat oven to 250°F (120°C). Line two baking sheets with parchment paper.
  2. In a bowl, whisk together sugar and cornstarch.
  3. In a clean mixing bowl, beat egg whites, salt, and cream of tartar on high speed until foamy.
  4. Gradually add the sugar mixture, one tablespoon at a time, beating until the mixture is thick and glossy. Add vanilla extract and vinegar, and continue beating until stiff peaks form.

  Shape and Bake the Meringue:

  5. Transfer the meringue into a piping bag fitted with a star tip.
  6. Pipe circles of decreasing sizes onto the prepared baking sheets (e.g., 3 inches, 2.5 inches, 2 inches, and a small “kiss” for the top). Each tree should have four circles.
  7. Bake for 1 hour 15 minutes, rotating the pans halfway through. Meringues should be dry and crisp.
  8. Turn off the oven, prop the door open, and let the meringues cool inside for at least 1 hour.

  Prepare the Cranberry Sauce:

  9. In a saucepan, combine cranberries, sugar, orange zest, star anise, salt, and orange juice.
  10. Simmer over medium-high heat, stirring occasionally, until the cranberries soften, about 5 minutes.
  11. Remove from heat, let cool, and refrigerate until needed.

  Whip the Cream:

  12. In a bowl, whip cold heavy cream until soft peaks form. Refrigerate until assembly.

  Assemble the Pavlova Trees:

  13. Place the largest meringue circle on a plate. Add a layer of whipped cream, cranberry sauce, and pistachios.
  14. Stack the next largest meringue circle and repeat the layering process.
  15. Finish with the smallest meringue “kiss” on top.
  16. Drizzle additional cranberry sauce and dust with confectioners’ sugar for a snowy effect.

  Notes

  • Make-Ahead Tip: Meringue layers can be made up to 2 days in advance and stored in an airtight container at room temperature.
  • Flavor Variations: Swap cranberry sauce for raspberry or pomegranate sauce.
  • Nut Alternatives: Use almonds, pecans, or walnuts instead of pistachios.
  • Mini Pavlovas: Create bite-sized versions by piping smaller meringue circles.