Cherry Almond Crimson Velvet Pavlova Nests

 

Ingredients

4 large egg whites, room temperature

1 cup superfine sugar

1 tsp cornstarch

1/2 tsp cream of tartar

1/2 tsp almond extract

1 tsp vanilla bean paste

For the Crimson Cherry Compote:

2 cups fresh dark sweet cherries, pitted and halved

2 tbsp granulated sugar

1 tbsp fresh lemon juice

1/2 tsp almond extract

1 tsp cornstarch (dissolved in 1 tsp water)

For the Velvet Almond Whipped Cream:

1 cup heavy cream, chilled

1/4 cup Greek yogurt, plain

2 tbsp powdered sugar

1/4 cup toasted sliced almonds, finely crushed

Garnish:

6 whole cherries with stems

1 tbsp toasted sliced almonds

1 tsp wildflower honey

1 small sprig of fresh mint

Directions

Preheat your oven to 250°F. Line a large baking sheet

with parchment paper.

In a large, clean glass bowl, beat the egg whites and

cream of tartar on medium speed until soft peaks form.

Gradually add the superfine sugar one tablespoon at a

time, beating on high speed until the meringue is stiff,

glossy, and the sugar has completely dissolved.

Gently fold in the cornstarch, almond extract, and vanilla

bean paste with a spatula.

Trace six 4-inch circles on the parchment paper. Spoon

the meringue onto the circles, using a spoon to create a

deep well in the center of each to form a "nest."

Place in the oven and immediately reduce the

temperature to 200°F. Bake for 75 to 90 minutes until the

outsides are dry and crisp but still white.

Turn off the oven and leave the pavlovas inside with the

door slightly ajar for at least 2 hours to cool completely

and prevent cracking.

For the compote: Combine cherries, sugar, and lemon

juice in a small saucepan over medium heat. Simmer for

8 to 10 minutes until the cherries soften. Stir in the

cornstarch slurry and almond extract; simmer for 1 more

minute until thickened. Let cool completely.

For the cream: Whip the heavy cream, Greek yogurt, and

powdered sugar until medium-stiff peaks form. Fold in

the finely crushed toasted almonds for a "velvet" texture

and subtle nuttiness.

To assemble, dollop a generous amount of the almond

cream into the center of each pavlova nest. Top with the

crimson cherry compote.

Garnish with a whole cherry, toasted sliced almonds, a

light drizzle of honey, and a mint leaf.