Mini Pavlovas with Nectarine and Burnt Sugar Shards
![Nectarine_Pavlovas-2690-sq](https://juicydelicious.co.za/wp-content/uploads/2021/01/Nectarine_Pavlovas-2690-sq-scaled.jpg)
- Makes 8 mini Pavlovas
- If you prefer you can make one large meringue nest instead.
Ingredients:
Meringue
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4 eggs
-
Pinch of cream of tartar
-
1 cup (200g) castor sugar
-
½ Tbsp (7ml) vanilla essence
Topping
- 4-6 nectarines
- Juice of 1 large orange
- 1 – 2 Tbsp (15-30mlorange liqueur, optional
- 1 cup (250 ml) cream, whipped
- Burnt sugar shards
Method
Meringue
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For meringue, whisk egg whites and cream of tartar to medium-stiff peaks.
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Add sugar a tablespoon at a time every few minutes – sugar should dissolve completely before next addition.
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Whisk until all sugar is added and meringue is smooth, thick and glossy.
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Place large dollops of meringue mixture onto a lined baking tray taking care to allow enough space between each one.
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Using the back of a teaspoon, create a well in the middle of each to create a nest.
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Bake at 100°C for about 1 hour.
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Cool completely in the oven before removing.
Topping
- Thinly slice nectarines and macerate in orange juice and liqueur for no longer than 30 minutes.
- Spoon cream into meringue nests and arrange nectarines on top. Decorate the sugar shards and mint leaves if you like.
Ingredients:
Burnt Sugar Shards
- 2 Tbsp water
- ¾ cup sugar
Method
- Line a baking tray with baking paper.
- Place water and sugar into a heavy based pot.
- Cook over a medium heat to dissolve sugar – don’t stir it as crystals will form.
- Once sugar starts to dissolve, increase heat and cook until dark brown.
- Pour caramel onto a baking sheet in a thin, even layer. If you like to can scatter a few chopped nuts or seeds onto the caramel.
- Cool and chop or break into shards.
- Store in an airtight container until needed.
- Don’t refrigerate it or will become tacky.