Preheat oven to 350 degrees Fahrenheit. Line 2 heavy baking trays with baking paper and draw 6 small heart shapes on each tray (12 in total).
Whip egg whites with salt until stiff but not dry. Add caster sugar 1 tablespoon at a time beating until mixture is glossy before adding the next tablespoon of sugar. Continue beating until mixture is very thick and glossy.
Stir through vanilla essence.
Using a spoon or piping bag shape meringue mixture into heart shapes on prepared trays.
Place tray in preheated oven, reduce heat to 325 degrees Fahrenheit and bake for 1-1 1/4 hour or until firm and dry.
Cool. Store in an air-tight container until ready to use.
Filling:
Place cranberries, caster sugar, orange rind and juice in a small saucepan. Heat gently until sugar dissolves and berries just start to release some color.
Add Grand Marnier and cool.
To Assemble:
Whip cream with vanilla until firm.
Place a heart-shaped meringue onto each serving plate, top with whipped cream and spoon over a tablespoon of the berries.
Top each with a second meringue heart. Dust with icing sugar and drizzle a little of the juice around the edge of the plate.
