Fresh Apricot and Cherry Pavlovas
Prep time
Cook time
Total time
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Recipe type: Dessert
Ingredients
- 3 large egg whites (about ½ cup)
- ¼ teaspoon cream of tartar
- ⅛ teaspoon salt
- ½ teaspoon almond extract
- ⅔ cup sugar
- 1 cup white chocolate baking chips, divided
- 18 cherries with stems (about 6 ounces), pitted
- ½ cup plus 3 tablespoons heavy cream
- 8 fresh apricots (about 1 pound), pitted and sliced
- Apricot preserves
- 1 tablespoon orange juice or rum
Instructions
- Preheat oven to 200 degrees F. To make 6 individual Pavlovas (meringues) line 2 large baking sheets with foil or parchment paper.
- In a bowl of an electric mixer, combine egg whites, cream of tartar, salt and almond extract; beat until soft peaks form. Gradually beat in sugar; beat until whites are stiff and glossy peaks form, about 5 minutes.
- With a spoon, spread meringue into 6 (4-inch) circles on baking sheets. With the back of a spoon, make a depression in the center of each meringue to form a "nest" with about a 1-inch high edge. (If desired, a pastry bag may be used to pipe meringues).
- Bake for 2 hours; turn off oven and leave meringues in oven until dry, about 1 hour.
- Meanwhile, melt ½ cup of the chips following package directions. Dip cherries halfway into chocolate; place on aluminum-foil lined baking pan; refrigerate until ready to use.
- In a microwave, melt remaining ½ cup chips with 3 tablespoons cream; mix well.
- In a medium bowl, beat remaining ½ cup cream until soft peaks form. Gently fold in the melted chip and cream mixture.
- Remove Pavlovas from foil. Divide cream mixture among Pavlovas; arrange apricots over cream.
- Melt and strain enough preserves to make ¼ cup; stir in juice; brush over apricots.
- Serve with chocolate-dipped cherries. If desired, serve with additional strained apricot preserves.
Notes
To make one large Pavlova, line 1 baking sheet with foil or parchment. Spread meringue into a 9-inch circle.
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