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Recipes

Apricot-Raspberry Pavlovas with Sliced Almonds

By The Bon Appétit Test KitchenPhotography by Tina Rupp
Image may contain Food Creme Dessert Cream Whipped Cream Cutlery and Spoon

Recipe information

  • Total Time

    1 minutes

  • Yield

    Makes 6 Servings

Ingredients

4

large egg whites

1

3/4 cups plus 1 tablespoon sugar, divided

2

teaspoons cornstarch

1

/4 teaspoon almond extract

1

/3 cup sliced almonds

1

1/2 pounds apricots, halved, pitted, each half cut into 3 wedges

1

teaspoon vanilla extract

1

1/2-pint container raspberries

1

cup chilled whipping cream

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1 cup sugar; beat until thick and mixture resembles marshmallow creme, about 5 minutes. Beat in cornstarch and almond extract. Drop meringue onto prepared sheet in 6 mounds, spacing apart. Using spoon, make indentationin center of each. Sprinkle almonds over meringues. Place in oven; immediately reduce temperature to 250°F. Bake until meringues are dry outside but centers are still soft, about 45 minutes. Cool on sheet on rack 30 minutes.

    Step 2

    Meanwhile, stir apricots and 3/4 cup sugar in large nonstick skillet over medium-high heat until sugar dissolves and apricots are soft, about 5 minutes. Stir in vanilla. Transfer to bowl; chill until cool. Stir in raspberries.

    Step 3

    Using electric mixer, beat cream with remaining 1 tablespoon sugar in medium bowl until peaks form.

    Step 4

    Place meringues on plates. Spoon whipped cream into center of each. Top with apricot mixture and serve.

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