 Blue Diamond Pavlovas 4 large egg whites 1 cup sifted powdered sugar 1 cup almonds, oven toasted and finely ground 1 Pippin apple, diced 1/3 cup currants 1/4 cup butter, melted 1/3 cup light brown sugar 1 cup maple syrup For shells: Whisk egg whites to soft peaks in a mixer, starting on low. Gradually add sugar. Increase speed and beat until stiff peaks are formed (approximately 10 minutes). Gently fold in almonds. Sauté apples and currants until soft. On a baking sheet, lined with parchment paper, divide mixture into 4 equal mounds and place apple and currant mixture in the center of each mound. Smooth meringue around the bottom of the fruit. Bake in oven preheated 250 degress F. until meringues are firm, about 1 hour. For toasted almond topping: Preheat oven to 375 degrees F. Toss almonds in melted butter and roll in sugar. Line a baking sheet with foil. Spread almonds in a single layer on the prepared sheet. Place on the middle rack of the oven. Bake 8-10 minutes. Remove from oven and cool completely. Rough pulse in a food processor or hand cut almonds until the size of coarse bread crumbs. Remove meringues from oven and transfer to plates, garnishing with toasted almonds. Drizzle lightly with maple syrup. |
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