Luckily, there's still time for family. I celebrated their homecoming with meringues served with fresh peaches and berries that I picked up at the market earlier that day. I can't imagine a more perfect beginning of August dessert than pavlova served with whipped cream and fruit. Because for me, fresh fruit is the second best thing about the middle of summer.
Peach, Raspberry and Amaretto Pavlovas
(adapted slightly from Chatelaine magazine)
For the meringues:
4 egg whites
1 cup granulated sugar
1 Tbsp cornstarch
1 tsp white vinegar
1 tsp vanilla extract
For the topping:
1 1/2 cups heavy (whipping) cream
2 Tbsp icing sugar
3 Tbsp amaretto
3 Tbsp brown sugar
3 (or more) ripe peaches, cut into thin wedges
170 gram container raspberries
Preheat oven to 250 degrees. Line a large baking sheet with parchment paper.
Beat egg whites in a large bowl, using an electric mixer on high, until soft peaks form when beaters are lifted, about 2 minutes. Gradually beat in granulated sugar, 1 Tbsp at a time, until stiff, glossy peaks form, about 2 more minutes. Beat in cornstarch, vinegar and vanilla until combined. Spoon meringue onto prepared sheet in 6 large dollops, dividing evenly. Using the back of a spoon, spread meringue into 4 1/2" circles and indent the middles while pushing up the edges so they resemble nests. (Note: these meringues are pretty big, and you could easily get 8 nests.)
Bake until tops are crisp and dry but still white, about 1 hour 15 minutes. Turn off oven and let them dry in oven for 1 more hour. Leave meringues on baking sheet until completely cool.
Beat cream with icing sugar in a medium bowl, using an electric mixer on medium-high, until soft peaks form when beaters are lifted. Set aside.
Stir amaretto with brown sugar in a medium bowl until sugar has dissolved. Gently stir in peach wedges and raspberries until just coated.
To assemble, spoon whipped cream onto meringues. Top with peaches and raspberries. Drizzle with remaining juices.
|On air at CIUT!|