Apricot-Raspberry Pavlovas with Sliced Almonds

Apricot-Raspberry Pavlovas with Sliced Almonds
Photo by Tina Rupp


  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/3 cup sliced almonds
  • 1 1/2-pint container raspberries
  • ¼ teaspoon almond extract
  • 4 large egg whites
  • 1 cup whipping cream
  • + 2 more ingredients
    • 29 tablespoons sugar
    • 1 ½ pounds apricots

Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1 cup sugar; beat until thick and mixture resembles marshmallow creme, about 5 minutes. Beat in cornstarch and almond extract. Drop ...

View full recipe at Epicurious


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