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.

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 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.

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.