My favorite dessert, pavlova! In a family or individual version, it's really a dessert that wins everyone's vote. And it has what it takes... A crunchy meringue, a creamy whipped cream and seasonal fruits... The winning trio! For this version, I opted for roasted peach, honey & pistachio pavlovas. Peaches to make summer last a little longer (please!).
I love the smell of roasted peaches, it really fills the whole kitchen with its scent, to my great delight. A little touch of honey on top and it's ecstasy! For the little individual meringue nests, I opted for a Swiss meringue: it holds up very well when cooking and yellows less than the others I find, and also you can make it without a cooking thermometer.
However, plan to make the meringues the night before, so that they have time to cool down with the oven off. The next day, all you have to do is whip the cream and roast the peaches with honey.
I hope you like this recipe! See you at the bottom of the article ;)
- 3 egg whites
- Granulated sugar count twice the weight of white
- +
- 25 cl cream
- 2 cs icing sugar
- +
- 4 peaches
- 2 cs honey
- Butter for the pan
- + 1 small handful of crushed pistachios
- In a double boiler, heat the egg whites and the sugar, whisking by hand. As soon as the sugar crystals have dissolved (you should no longer feel them between your fingers), remove from the heat and pour into the bowl of the food processor. Whisk until the meringue is warm, white and shiny (about 4-5 minutes).
- Preheat the oven to 100 ° traditional heat.
- Fill the pastry bag with meringue (fluted tip) and make small nests on a baking sheet, making circles with the pocket - remembering to add an extra level on each to contain the future garnish. You can make about 5 depending on the size.
- Bake the baking sheet for 2 hours. Do not open the oven then, let the oven cool down.
- Wash and cut each peach into 6. In a hot pan, add the knob of butter, honey, then roast the peaches on medium heat. Cover. They should be tender but keep their hold. Remove from the heat and let cool.
- Whip the cream and the icing sugar into a light whipped cream. Garnish the nests with whipped cream. Add the pieces of peaches and a little honey cooking juice. Sprinkle with crushed pistachios.
Excellent recipe, not complicated, everyone enjoyed it.
For 4 people I used 4 eggs equivalent to 125g + 250g of sugar
Thank you very much Fabienne! See you soon :)