Cranberry Meringue Nests

For the Meringues

1. Heat your oven to 285℉. Line a baking tray with parchment paper and trace 10 circles about 5 cm in diameter in pencil leaving space between each circle. Then turn the paper over so that the pencil marks are underneath. In a large bowl, beat the egg whites with a stand mixer or hand-held electric beaters until soft peaks form. Whilst beating, add 1 Tbsp. of granulated sugar at a time, whisking well between each addition.
2. Once all the sugar is added, continue whisking for 5 minutes. Then add the lemon juice and whisk for another 5 minutes or until the mixture is thick and glossy and the sugar is fully incorporated. (When rubbed between finger and thumb the mixture should not feel grainy, if it does continue whisking.)
3. Pipe with a star tip fitted piping bag, or dollop large spoonfuls of meringue onto the baking sheets in the circle templates. Ensure the sides of the meringue are higher than the centre in order to form a nest.
4. Place the baking tray in the center of the oven and immediately reduce the oven temperature to 230℉ and bake for 1 ½ hours. Then turn the oven off and leave to cool completely. Using a pastry brush, brush the melted white chocolate over the inside and sides of the nest, where the cream would touch the meringue, and set aside to allow the chocolate to cool and harden.

For the Sugared Cranberries

1. Add water with ½ cup sugar in a small saucepan over medium heat and stir until sugar is dissolved, then let it cool until lukewarm. Place cranberries into a bowl and pour the syrup over to cover them. Let them soak for about 1½ hours. Then drain and reserve the syrup later for making the cranberry sauce.
2. Sieve the cranberries (keeping the sugared syrup for the cranberry sauce) and toss them through 3 Tbsp. of sugar until fully coated. Spoon the cranberries carefully onto a plate and allow to set in the refrigerator for ½ hour to set.

For the Cranberry Sauce

1. Place the cranberries, sugar, orange juice, zest and sugar syrup in a medium saucepan and simmer until the cranberries have burst, are soft and syrupy. Allow to cool.
2. Optional: Spoon half of the cranberry sauce into a small food processor and add a couple more tablespoons of the sugar syrup and blend until smooth (optional).