Swirled Caramel Cranberry Meringue Squares
Indulge in the perfect harmony of tart, sweet, and buttery with these Swirled Caramel Cranberry Meringue Squares, an irresistible dessert that's as stunning as it is delicious. This recipe features a buttery shortbread crust as the base for layers of vibrant cranberry compote, rich homemade caramel, and fluffy meringue that's toasted to golden perfection. The magic lies in the marbled effect created by swirling the caramel into the cranberry layer, a fusion of textures and flavors that’s both eye-catching and mouthwatering. Ideal for festive gatherings or as an impressive treat for any occasion, these squares are cut into 16 servings, making them perfect for sharing. With their elegant presentation and delightful balance of flavors, they’re sure to be the star of your dessert table.
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Ingredients
- 170 grams unsalted butter
- 150 grams granulated sugar
- 250 grams all-purpose flour
- 1 teaspoon salt
- 300 grams fresh cranberries
- 120 milliliters water
- 100 grams light brown sugar
- 120 milliliters heavy cream
- 3 large egg whites
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a 9x9-inch baking pan with parchment paper, leaving enough overhang for easy removal.
Step 2
In a medium bowl, cream together the unsalted butter, 100 grams of granulated sugar, and salt until smooth. Slowly incorporate the all-purpose flour until a dough forms.
Step 3
Press the dough evenly into the prepared pan. Use a fork to prick the surface lightly to prevent puffing during baking.
Step 4
Bake the shortbread crust in the preheated oven for 20-22 minutes or until lightly golden. Remove and let it cool while you prepare the filling.
Step 5
In a saucepan, combine fresh cranberries, 50 grams of granulated sugar, and water. Simmer over medium heat for 8-10 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly.
Step 6
Pour the cranberry mixture over the cooled crust, spreading it evenly to cover the surface.
Step 7
To make the caramel, heat the light brown sugar and heavy cream in a small saucepan over medium-low heat, stirring continuously until the sugar dissolves and the mixture thickens (about 5 minutes). Remove from heat and let cool slightly.
Step 8
Drizzle the caramel over the cranberry layer, using a spoon to create swirls by gently mixing the caramel and cranberry layers together for a marbled effect.
Step 9
In a clean, dry mixing bowl, whip the egg whites on medium speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, beating until stiff peaks form and the meringue is shiny.
Step 10
Spread the meringue evenly over the swirled caramel cranberry layer, creating decorative peaks with the back of a spoon, if desired.
Step 11
Bake the assembled dessert in the oven at 190°C (375°F) for 10-12 minutes or until the meringue is golden brown.
Step 12
Allow the dessert to cool completely in the pan before lifting it out using the parchment paper overhang. Cut into 16 squares and serve.
Nutrition Facts
| Serving size | (1370.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3891.0 |
| Total Fat 188.5g | 0% |
| Saturated Fat 109.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 496.4mg | 0% |
| Sodium 2628.3mg | 0% |
| Total Carbohydrate 530.1g | 0% |
| Dietary Fiber 17.6g | 0% |
| Total Sugars 313.6g | |
| Protein 38.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 172.3mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 840.8mg | 0% |
Source of Calories