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1
To make the perfect meringue, you must have a scrupulously clean bowl. I wipe out a clean bowl using a paper towel with a small amount of vinegar on it. Just wipe the bowl with the towel and make sure it's very clean. Ensure your beaters are clean as well. Also, when separating the egg, it is very important that no trace of yolk is in the white. If the yolk breaks, the white is no longer good to use. Sorry, but these are the rules.
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2
Once you have 2 perfect egg whites in a very clean bowl, line a small baking sheet with parchment paper and preheat the oven to 200 F.
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3
Use your mixer with the clean beaters to beat the egg whites until fluffy. Then slowly stream in 3 tablespoons of sugar and 1/2 teaspoon of orange zest. Beat the mixture until stiff peaks form (this could take up to 5 minutes). Divide the mixture into 2 rounds on the parchment lined baking sheet.
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4
With a spoon, make a divot in the center of each round-this will hold the toppings later. Bake for 60-80 minutes, until the meringue lifts easily off the parchment paper. Then remove the pan from the oven and let the meringues cool. These can be made 2 days in advance, if stored in an air-tight container.
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5
In a small saucepan, add the cranberries, 4 tablespoons of sugar and the juice of 1 orange. Bring to a simmer, stirring occasionally. Remove pan from heat when the berries begin to pop. Let the mixtuer cool completely.
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6
When ready to serve, put the cold heavy cream into a bowl and use a mixer to whip it until it slightly thickens, then sprinkle in the remaining 1 tablespoon of sugar. Beat until almost stiff.
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7
To serve, layer each meringue with whipped cream, then top with cranberries.
