Stone Fruit Pavlova
For the Meringue
4 egg whites
pinch of salt
1 1/4 cups granulated sugar
2 teaspoons cornstarch
1 teaspoon white wine vinegar
1/2 teaspoon vanilla extract
For the Topping
2 apricots, pitted and sliced
2 nectarines, pitted and sliced
8 golden berries (admittedly, hard to find, can omit if not able to find), sliced in half
1 tablespoon granulated sugar
1 tablespoon Domaine de Canton French Ginger Liqueur
1 cup heavy cream
1/2 tsp vanilla extract
1.5 tablespoon granulated sugar
2 tablespoon salted and de-shelled pistachios, chopped
For Meringue, Preheat oven to 350 degrees on bake. Combine egg whites and salt in the bowl of an electric mixer. Beat at low speed and slowly increase the speed to high. Beat until peaks begin to form, mix in sugar a spoonful at a time. Add all sugar and beat until meringue is stiff and shiny. Then gently fold the cornstarch, white wine vinegar, and the vanilla.
Get a sheet pan and add parchment paper. Mound the meringue into a circle. It is helpful to get a circle cake pan and draw a circle around it on the parchment paper to have a guide for the meringue.
Place the meringue in the oven and immediately reduce the heat to 300 degrees. Bake for 1 hour and 15 minutes.
To make the fruit topping, combine the apricots, nectarines, golden berries, 1 tbsp sugar, and the ginger liqueur in a mixing bowl. Allow the fruit to macerate for at least 15 minutes. To make the whipped cream, add the heavy cream, 1.5 tablespoons sugar and vanilla in a bowl of a stand mixer with a wire whip attachment. Whip on medium high until peaks form.
To assemble to pavlova, gently transfer the meringue to a serving plate of choice. Then add the whipped cream and spread around the meringue. Next, artfully arrange the fruit topping on the whipped cream. Be sure to use the macerating liquid from the fruit, as well. Lastly, garnish with the chopped pistachios. Serve immediately and enjoy!