Pavlova (Meringue Nests)
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3 oz. egg whites (or whites from 3 large eggs)
pinch cream of tartar
1 tsp. rose water
1/2 c. white sugar
2 c. mixed berries
2 tbs. sugar + 2 tbs.
zest & juice from 1/2 a lemon
1/2 c. heavy whipping cream
Preheat oven to 250°. Use a cookie cutter to trace 8, 3-inch wide circles onto a piece of parchment paper. Place the paper, pencil side down into a cookie sheet.
Beat egg whites on low speed until they become frothy.
Add in cream of tartar and rose water. Continue beating on medium speed until soft peaks form.
While beating on high speed, add in sugar, 1 tablespoon at a time. Continue beating until stiff peaks form. This may take as long as 10 minutes.
Spoon the meringue onto the parchment paper, following the guidelines you made. Use the back of a spoon to create a small indent in the center of each, creating a "nest".
Bake pavlovas for 40 minutes. Turn off the oven but leave them inside and allow them to cool completely IN the oven. This prevents any cracking or breaking.
While the pavlovas cook, mix berries, 2 tbs of sugar and lemon juice & zest. Allow to macerate for 30 minutes.
Just before serving, combine heavy cream and sugar, beat until stiff peaks form.
Assemble the pavlovas by spooning some berries into the middle of each next. Top with a dollop of whipped cream and, if you like, an orange twist, a piece of mint, or a drizzle of balsamic glaze.