Welcome to the White Whisk! Today I’ll be sharing my last “summer” recipe before we switch gears into fall! These light and airy pavlovas are topped with a delicious honey almond cream, and finished with fresh raspberries, nectarines, and chopped almonds. Oh, and MORE honey drizzled on top.
Trust me, this recipe NEEDS to be on your “things to bake” list. Using these pavlovas as a summer send off for your last outdoor gatherings would make the finale all the sweeter.
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In this particular post, I’m going to hit a few key pavlova tips, but then skip ahead to the shaping instructions for the pavlova nests. For a more detailed look at the pavlova nest making process, head over to my Blueberry Basil Mascarpone Mini Pavlovas recipe!
The main tips to remember when making a Pavlova are…
- Make sure your equipment is clean with no fat residue.
- Food process your sugar until it is a finely ground and powdery.
- Add your sugar VERY slowly, and make sure it’s fully dissolved into your meringue.
- Whip meringue to very stiff peaks so your pavlova will retain it’s shape.
- Keep the oven door closed when baking and when cooling down afterwards to avoid severe cracking.
If you’re all squared away and ready to move along to piping, let’s begin! Trace 8 small 2.75″ circles on a piece of parchment paper ensuring they are evenly spaced. Flip your parchment so your marks are on the bottom and place it on your baking sheet.
Next, evenly distribute the meringue between the 8 circles by piping one large dollop to fill the circle, and then another dollop on top that is slightly smaller. Use the back of a spoon to scoop out a small divot on the top.
If you have any remaining meringue in your piping bag, you can pipe a few tiny drops in the largest gaps on your tray.
Once all of your nests have been shaped, place them in the oven (preheated to 315°F) and then immediately turn the oven down to 215°F.
Bake for 2 hours and 15 minutes, and DO NOT OPEN THE DOOR. Allow pavlovas to cool for 2 hours minimum, or preferably overnight.
Just before you plan to serve your pavlova, begin preparing the fruit and cream. Cut nectarines into thin slices.
To make the honey almond whipped cream, start by whipping the heavy cream, almond, and powdered sugar together on medium high until you’ve reached soft peaks.
Add in the honey and fold gently until just incorporated.
Once pavlovas are fully cooled, place two heaping spoonfuls of the honey almond cream in each nest.
Next, top each nest with 3 nectarine slices, 2-3 raspberries, a sprinkle of sliced almonds, and a drizzle of honey. See photos for fruit arrangement inspiration, but feel free to get creative!
Dreamy right? This dessert delivers the tang of the raspberries, the sweetness of the nectarines, the creaminess of the honey almond cream, and the crunch of the pavlova and almonds. These mini pavlovas would look so good on your table at your final summer get togethers!
I hope you enjoy this recipe! Pavlovas are truly one of my favorite desserts and I love sharing them with others. If you’re already moving into fall mode, feel free to save this so it’s ready to roll for next summer. Until next time, thanks for stopping by!
Nectarine Raspberry Mini Pavlovas
- 6 oz egg whites 6 egg whites
- 10.5 oz granulated sugar 1.5 cups
- 1 tsp cream of tartar
- 2½ tsp cornstarch
- 1½ tsp vanilla extract
- ½ tsp almond extract
- ¼ tsp salt
Honey Almond Cream
- 8 oz heavy whipping cream
- 2 tbsp powdered sugar
- 2 tbsp honey
- 1 tsp almond extract
- 1 nectarine thinly sliced (if you cut each quarter into 8 thin slices, you'll have plenty)
- 8 oz fresh raspberries
- 1/2 cup sliced almonds
- 1/4 cup honey
- Preheat oven to 315° Fahrenheit
- Prep baking sheet by tracing 8 evenly spaced 2.75″ circles on a piece of parchment paper. Place parchment paper template side down on to a baking sheet.
- Prepare a large piping bag by fitting it with a Wilton 1A piping tip. (If you want to skip the piping tip, just make sure your piping bag has a decent size opening. Place the bag in a bag holder, or a large cup or pitcher with the tip end at the bottom of the cup. Fold the large opening of the bag outward over the rim of the cup or bag holder to keep it open. Set aside.
- Double check the whisk and mixing bowl of your electric mixer to ensure they are clean and there is no fat residue. Optional: Wipe down with vinegar to remove any remaining residue.
- Separate each egg white one at a time in a separate bowl and then add it to your main mixing bowl. *If one of your yolks breaks while separating, do not add that particular white. Wash your small bowl out and try again to ensure none of your egg whites have any yolk fat in them.
- Using a whisk attachment, begin whipping your egg whites on a medium speed.
- While egg whites are whipping, use a food processor to grind up the granulated sugar for 60 seconds until it has become super fine and powdery. This step is important to help the sugar fully dissolve.
- Once egg whites have reached soft peaks, begin very slowly adding your finely ground sugar one spoonful at a time, waiting 10-20 seconds in between each addition.
- Once all of your sugar has been added, continue whipping your egg whites on a high speed checking every few minutes or so to see if the sugar has dissolved into the meringue by taking a small amount and rubbing it in between your fingers. If you still feel the graininess of the sugar, continue whisking and check again in another few minutes. The sugar needs to be completely dissolved.
- Once the sugar has completely dissolved, whip on a high speed until the meringue reaches stiff peaks. Remove whisk and point upright to check if the meringue can hold peaks without falling over. See photo in post for reference.
- Set the mixer to a low speed, and slowly sprinkle in cream of tartar, cornstarch, vanilla extract, almond extract, and salt and mix until combined.
- If needed, whip on a high speed for a few more moments to bring meringue back to stiff peak consistency.
- Place meringue into the prepared piping bag.
- Pipe 8 mini nests. For each nest, use a large round piping tip to pipe a large dollop. Pipe another dollop directly on top of the other, and then create a divot with the back of the spoon. See photos in post for reference.
- Once oven is fully preheated, place pavlova nests in on the center rack and immediately turn the oven down to 215° Fahrenheit.
- Bake for 2 hours and 15 minutes without opening the oven.
- After baking, turn the oven off without opening the oven door.
- Allow pavlovas to cool in the oven for a minimum of 2 hours, preferably overnight. Opening the door too soon can cause a sudden drop in temperature causing severe cracking.
Honey Almond Cream
- Wait to make the cream until you are ready to assemble the pavlovas shortly before eating. Pavlovas are best eaten fresh so try not to prep and assemble more than an hour or so before you plan to eat them.
- In the bowl of an electric mixer using the whisk attachment, whip the heavy cream, powdered sugar, and almond extract until it reaches the soft/medium peaks stage.
- Add in the honey and fold gently until just combined.
- Place 2-3 heaping spoonfuls of the honey almond cream into each pavlova nest.
- Top each pavlova with 3 nectarine slices, 2-3 raspberries, a generous pinch of sliced almonds, and a drizzle of honey.
- Best enjoyed fresh. Pavlova nests will soften and lose crispness the longer they sit.
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