6 egg whites at room temperature
1 1/2 cups + 1 tbsp granulated sugar
3 tsps cornstarch
2 tsps lemon juice
2 tsps vanilla
1/2 cup pistachios, finely chopped
1 cup frozen cherries, thawed
Zest of one orange
1 cup heavy cream
2 tbsps powdered sugar
Preheat oven to 300° F. Line a large baking tray with parchment paper or a silicon mat. Wipe the inside of your mixing bowl and whisk attachment with lemon juice to remove any residues. Add egg whites and salt to mixing bowl and whisk on high until stiff peaks begin to form. Gradually add the 1 1/2 cups of sugar, about a 1/4 cup at a time, and whisk after each addition. Continue to whisk until the sugar has dissolved and the mixture isn’t grainy. After adding the last of the sugar, whisk on high for three minutes until the mixture is thick and glossy. In a small bowl, combine the cornstarch, one teaspoon of lemon juice and one teaspoon of vanilla. Add to the meringue mixture along with the pistachios and most of the orange zest and whisk until just combined.
Scoop the meringue mixture onto the prepared baking tray, forming a circle about eight to nine inches in diameter. Use a spatula to shape the pavlova and continue to layer with the rest of the meringue mixture. Reduce the oven temperature to 250° F and bake the pavlova on the middle rack for one hour until the pavlova is lightly browned. Do not open the oven while the pavlova bakes. If you need to check it, open the oven quickly. The pavlova should be dry to the touch. Turn off the oven and let the pavlova cool in the oven for two to three hours or overnight. If the pavlova cools too quickly, it may crack or deflate.
Top it off
While the pavlova bakes, prepare the cherry topping and whipped cream. In a small saucepan, combine the cherries, one teaspoon sugar, one teaspoon lemon juice and about a teaspoon of the orange zest. Simmer over medium heat and reduce to low heat. Continue to simmer on low heat until sauce is slightly thickened. Remove from heat and let cool/transfer to refrigerator to cool completely. In a small, chilled bowl, whisk the heavy cream, powdered sugar and one teaspoon vanilla on high until soft peaks form. Keep cold until pavlova is completely cooled. Top cooled pavlova with the whipped cream, cherry sauce and garnish with additional chopped pistachios. Follow Amy Mahon on Instagram @sundaygirleats and at www.etsy.com/shop/beachgirlacrylics.