2 large egg whites, room temperature
1/4 tso cream of tartar
pinch of pink salt
1/2 cup superfine sugar
1 tsp cornstarch
1/2 tsp white wine vinegar
1 tsp Cook's Pure Almond Extract
1 cup heavy cream
1 tsp Cook's Pure Almond Extract
1 cup cherries, pitted and halved
1/2 cup cane sugar
2 tbsp water
pinch of pink salt
1 tbsp butter, room temperature
1/4 tsp Cook's Pure Almond Extract
1 cup slivered almonds, toasted
Preheat oven to 225 °F. Line a baking sheet with parchment. In the bowl of an electric mixer or using a hand mixer, whip the egg whites, salt, and cream of tartar together for about 3-4 minutes on medium speed until soft peaks form.
Meanwhile, combine the sugar and cornstarch together in a small bowl. Increase speed to high and slowly add in the sugar mixture in a steady stream.
Beat on high for about 5 more minutes until glossy and thick. Beat in the vinegar and almond extract until combined.
Spoon the meringue in the center of the parchment-lined baking sheet and using the back of a spoon or an offset spatula, spread into a flat disc, about the size of a dinner plate, about 1 1/2 inches tall. Make a shallow crater in the center, leaving about a 1 inch border around the sides. (This is for the filling.) Bake for about 90 minutes, until the outside is crisp and set. The interior should be fluffy and marshmallow-like. Turn the oven off and let it cool inside for at least 2 hours, or overnight.
If the meringue cools too quickly, it will crack!
Trust me, I know...
Line a baking sheet with parchment or a silpat and set aside. While the pavlova is baking, combine the sugar, water, and salt in a heavy-bottomed saucepan on medium-high heat fitted with a candy thermometer. Heat until the mixture comes to a boil, gently swirling to help the sugar dissolve. Head the mixture to 310 °F. Remove from heat and quickly stir in the butter and almond extract. Fold in the almonds and spread the mixture evenly in one layer on the parchment-lined baking sheet. Allow to cool and harden completely then break into small shards.
Whip the cream until soft peaks form then add in the almond extract and mix to combine.
Spoon the whipped cream into the center well of the pavlova. Top with halved cherries and sprinkle with almond brittle. Serve immediately.
Recipe Courtesy of Taylor Harbin, All Purpose Flour Child
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