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Serves 6

Ingredients for the meringue

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

Ingredients for the Filling:

1 cup heavy cream

1 tsp Cook’s Pure Almond Extract

1 cup cherries, pitted and halved

Ingredients for the Caramelized Almonds:

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

Make the Pavlova

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…

Make the Brittle

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.

Assemble the Pavlova

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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