Cranberry & Pistachio Pavlova Tree

Method

1. 01

   Mix 2 teaspoons of cornstarch into your white sugar. In a large bowl, whip room temperature egg whites with a pinch of salt and cream of tartar on high speed until foamy and doubled in size. Gradually add the sugar-cornstarch mixture one tablespoon at a time, whipping continuously until incorporated.

   

   ↗Watch · 1:35
2. 02

   Add vanilla extract and white vinegar to the egg whites. Continue beating on high speed until the meringue is thick, glossy, and holds very stiff peaks that do not slump when the beaters are removed.

   

   ↗Watch · 2:35
3. 03

   Transfer meringue to a pastry bag with a star tip. On a parchment-lined sheet pan, pipe concentric circles of decreasing sizes (starting at 3 inches down to a small 'kiss') to create the tree layers. Bake at 250°F (120°C) for 1 hour and 15 minutes until the surfaces are dry to the touch.

   

   ↗Watch · 3:24
4. 04

   Turn off the oven and prop the door open slightly with a wooden spoon. Let the meringues cool in the oven for at least 1 hour to dry out and become crispy.

   

   ↗Watch · 4:26
5. 05

   While meringues dry, combine cranberries, sugar, orange zest, star anise, a pinch of salt, and orange juice in a saucepan over medium-high heat. Simmer until the berries pop and the liquid reduces to a syrupy consistency. Remove from heat and cool completely in the refrigerator.

   

   ↗Watch · 4:46
6. 06

   To assemble, place the largest meringue disc on a plate, top with a dollop of whipped cream, a spoonful of cranberry sauce, and chopped pistachios. Repeat with smaller meringue layers until the tree is built. Finish with a meringue 'kiss' on top, a few extra 'sexy drips' of cranberry sauce, and a dusting of powdered sugar to look like snow.

   

   ↗Watch · 6:58