Description
Mini pavlova nest filled with whipped cream, topped with velvet apricots, and finished with pistachio dust, edible flower petals, and a honey drizzle. So impressive!
Scale
Ingredients
- 3 egg whites
- ¾ C white sugar
- 1t cornstarch
- ¼ t vanilla
- ½ t lemon juice
- ½ C Heavy whipping cream
- 2T sugar
- 3–4 apricot slices
- Crushed pistachios
- Edible flower petals
- Honey
Instructions
- Whip 3 egg whites to soft peak stage. Keep stirring while you add ¾ C white sugar 1T at a time
- Beat for an additional 10 MINUTES! It’ll be very glossy and stiff peaks
- Stir in 1t cornstarch, 1/4 t vanilla, and 1/2t lemon juice until just incorporated
- Pipe 6-8 nests into a parchment lined baking sheet and bake at 225 for 1 hour 15 minutes
- Turn oven off and allow the nests to cool completely in the oven with the door closed (About 40 min)
- Fill each with about 2T whipped cream (whip 1/2 C heavy whipping cream 2T sugar until stiff peak form)
- Top with 3-4 apricot slices, crushed pistachios, petals, and honey