Ingredients

For the meringue:

• 2 large egg whites
• Pinch cream of tartar
• 120g caster sugar
• 20g icing sugar

For the filling:

• 400ml double cream
• Dash vanilla essence
• 100g grated white chocolate
• 100g desiccated coconut
• 7 mint leaves

For the frosted cranberries:

• 100ml water
• 100g caster sugar
• 100g fresh cranberries
• 120g caster sugar

Tools

• kMix Stand Mixer

Method

For the frosted cranberries:

1. Add the sugar and water to a pot and bring to a gentle boil.
2. Add the fresh cranberries and take off the heat.
3. Place syrup & cranberries in a container and chill overnight.
4. The following day remove the cranberries from the syrup and place them on a piece of kitchen towel to remove excess liquid.
5. Roll these in caster sugar and set them aside at room temperature until needed.

For the meringues:

1. Preheat your oven to 120C/100C fan.
2. In your Kenwood kitchen machine fitted with the whisk attachment, add the room temperature egg whites and cream of tartar into the bowl and whisk at full speed until frothy.
3. Gradually add the caster sugar until thick and doubled in size.
4. To this add the icing sugar and mix well.
5. Spoon the meringue into a piping bag fitted with a medium round nozzle.
6. Onto a lined baking sheet, pipe on 14 flat meringue disks (2” in diameter)
7. Pop into the oven and bake for 40-50 minutes then turn the oven off and allow to cool inside.

For the filling:

1. In your Kenwood kitchen machine bowl fitted with the whisk attachment, whisk the double cream and vanilla until thick.
2. Mix the grated chocolate and coconut and place them in a deep serving dish.

To assemble and serve:

1. To assemble, take two meringues, sandwich and cover the sides and top with the vanilla cream and carefully roll in the coconut and chocolate mixture.
2. To serve, pop some frosted cranberries on top and garnish with a mint leaf.
3. The meringues can be made up to one week in advance but it's best to assemble and serve on the same day.