7/13/16

{ Sweet Red Cherry Pavlovas }




I am so, so, so excited about this post today. Firstly, because it's been waaay too long since I last shared a recipe video on here! And secondly, because these pavlovas are the stuff dreams are made of. (Ok, dramatic...but just LOOK at them!)

Light & crisp meringue nests with marshmallowy centers, dolloped with freshly whipped cream and drizzled with a sweet pink syrup made of fresh, juicy cherries. 

The most stunning summertime dessert,  just a scroll away!













Sweet Red Cherry Pavlovas


Yields 6 small pavlovas.

~ INGREDIENTS ~

For the meringue nests...
2 large egg whites
a pinch of salt
1/2 cup sugar
1/2 teaspoon vanilla extract
1 teaspoon corn starch
1/2 teaspoon lemon juice

For the pink cherry syrup...
1 cup fresh cherries, pitted
2 tablespoons lemon juice
1/2 cup sugar
1 tablespoon heavy whipping cream

For the topping...
Unsweetened fresh whipped cream 
Fresh sweet red cherries, with stems
Powdered sugar (optional)


DIRECTIONS

1. Begin by making the meringue nests. Preheat your oven to 350 F. In a large bowl, whisk together the egg whites and salt. Once the mixture is frothy, slowly stream in the granulated sugar. Once the mixture is opaque white and fluffy, add in the vanilla extract, corn starch, and lemon juice. Beat until shiny, stiff peaks form, (see video for reference.)

2. Next, scoop the meringue mixture onto a parchment lined baking sheet. Form a small indentation in each of the scoops to create a "nest" for the whipped cream. Place the meringues into the 350 F oven, and immediately turn the oven temperature down to 300 F. Bake the meringues at 300 F for 25 minutes, watching carefully within the last 5 minutes to avoid any browning. When 25 minutes is up, turn off the oven and leave the meringues inside for another 25 minutes to dry out and finish cooking. Lastly, remove them from the oven and let them cool.

3. While the meringues bake, make the pink cherry syrup. Combine fresh pitted cherries, lemon juice, and sugar in a small saucepan. Bring the mixture to a boil (stirring constantly to avoid burning of the sugar,) reduce the heat, and simmer for approximately 10 minutes - or until the liquid has thickened into a syrup.

4. Strain the fresh cherries out of the syrup, and set them aside to top the pavlovas later. Once the  strained cherry syrup mixture has cooled completely, stir in a touch of cream until the syrup becomes an intense pink color.

5. Once the meringues have cooled and the syrup is ready, whip unsweetened fresh cream (the meringues and syrup are sweet enough on their own.) To assemble the pavlovas, place one meringue nest on a plate (preferably the plate you'll be serving on, as the pavlovas become delicate once assembled,) top with a generous dollop of whipped cream, drizzle with the pink cherry syrup, and spoon on the cooked cherries that you set aside earlier. If desired place a fresh red cherry on top and dust with powdered sugar. The pavlovas are best enjoyed immediately! :)





enjoy!

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