Peaches and Cream Pavlovas
These little peach and cream pavlovas are everything you want in a summer dessert: light, crisp, creamy, and full of juicy peaches.
Ingredients
Equipment:
Mini Pavlovas:
- 2 egg whites
- Pinch of salt
- ¾ cup light brown sugar or yellow sugar
- 1 tsp cornstarch
- ½ tsp apple cider vinegar
- 1 tsp vanilla
Roasted Peaches:
- 3 medium peaches, pitted and halved
- 1 tsp vanilla
- ¼ cup light brown sugar
Whipped Cream:
- 1 cup heavy cream
- 1 tsp vanilla
Instructions
- Prepare the meringue: Heat oven to 300°F/ 149°C °F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer, or using a hand mixer, combine the egg whites and salt. Beat at slow speed, gradually increasing to high. Continue until soft peaks begin to form.
- Gradually add the ¾ cup sugar, one tablespoon at a time, making sure the sugar is dissolved before adding the next spoonful. Keep beating until stiff, glossy peaks form and all the sugar has dissolved. To check, rub a little meringue between your fingers. If you don't feel any gritty sugar, it's ready.
- In a small bowl, whisk the cornstarch and vinegar until combined. Gently fold the mixture into the meringue along with the sugar until just combined.
- Using a spoon, scoop the meringue onto the prepared baking sheet, shaping it into 6 small disks about 3 inches in diameter. Don't worry about making them perfect; just try to keep them roughly the same size so they bake evenly.
- Place the meringues in the oven and immediately reduce the temperature to 275°F/ 135°C. Bake for 1 hour.
- Turn off the oven and allow the meringues to cool completely in the oven, for at least 2 hours. Do not open the oven door while they cool.
- Prepare the peaches: Once the pavlovas have cooled completely, remove them from the oven and preheat it to 350°F/ 175°C. Line a baking sheet with aluminum foil or parchment paper.
- In a medium bowl, add the peaches, vanilla, and sugar. Toss to coat. Arrange the peaches cut-side up in a single layer on the prepared baking sheet.
- Bake the peaches, uncovered, until cooked through and fork-tender but still holding their shape, 20 to 30 minutes.
- Make the whipped cream: Add the heavy cream and vanilla to a medium bowl. Using a hand mixer, whip the cream on medium-high until soft peaks form, about 3 minutes.
- Assemble: Top the cooled pavlovas with whipped cream and roasted peaches and its juices. Serve immediately.
Video
@heythereannao peaches & cream pavlovas🍑
♬ original sound - heythereannao