Of all the recipes I tested over the years, the following one, will guarantee incredible results, and no sugar leakage or cracked meringue. It requires the Swiss Meringue method, and although most of other recipes will ask for lemon juice, cornflour or egg powder, this one, requires only egg whites and icing sugar. I topped mine with sugared cranberries, redcurrants and some pomegranate for a festive feel, and added some rosemary sprigs in contrast.

Ingredients: 

For the Meringue: 

• 100 g egg whites at rooms temperature
  
• 200 g icing sugar
  

For the Sugar Cranberries: 

• 125 g cranberries 
  
• 100 g water
  
• 100 g caster sugar
  

For the Mascarpone Chantilly Cream: 

• 125 g of mascarpone cheese
  
• 150 g double cream
  
• 1 tsp vanilla bean paste
  
• 1 tbsp icing sugar
  

Method:

1. Prepare the sugar-coated cranberries first. This can be done the day before for ease. Bring the water and 50 g of the caster sugar to a boil. Remove from the heat and add the fresh cranberries ensuring these are fully coated by the sugar syrup. Remove the fruit and place on a cooling rack. After two minutes, roll the cranberries in the remaining sugar and place on parchment paper to dry out until using. They are a great snack too and keep for up to a week in an airtight container.
   
2. Time for the meringue. Prepare a template on a piece or parchment paper, I have used two different size lids. Place the ingredients in a bowl over a saucepan with simmering water, whisk constantly until the sugar is dissolved and the egg whites feel warm to touch. If you have a thermometer, you are looking for 60°C.
   
3. Remove from the heat and start whipping with a hand electric whisk or a stand-up mixer until the mixture has cooled down and holds the stiff peaks as well as being shiny. 
   
4. Preheat your oven to 100°C static or ½ Gas mark if using a gas oven. Pipe the meringue within the two circles and you could flatten the tops off to allow the cream to sit better once baked. Bake the meringue in the middle of the over for about 1 ½ hours. If you place a baking tray on the shelf just above this, it will prevent the meringue to become too dark. Once the meringue has baked, turn the oven off and leave it to cool down completely in the oven.
   
5. Prepare your Chantilly cream. Place all ingredients in a bowl and using a spatula, mix to the preferred consistency. I like to reach quite soft peaks which will place beautifully on the meringue.
   
6. To decorate and serve. Place the meringue on your serving board, top with the Chantilly cream and decorate with the sugared cranberries. I have added some rosemary sprigs in contrast and some more red fruit to please all guests.
   

Tips: 

• For the meringue, start by weighing your eggs whites and for ease double the quantity of sugar. Not all eggs are the same weight even if the same size, so a ratio of 1:2 will help you to adjust to your egg weight without any wastage. 
  
• For the cream, ensure all ingredients as at the same temperature.
  
• Eggs temperature – if you don’t have a thermometer, rub the egg and sugar mixture between your fingertips to check the sugar has completely dissolved. 
  
• Taking it to the next level? You could add in the meringue mix some freeze-dried raspberries powder for colour and extra flavour.