If you've read this blog more than... once... you know that I short-circuited my mixer on New Year's Eve making homemade Oreos. After 6 mixerless months, what prompted me to bite the bullet and set down $35 at Target for a stainless-steel, jet-engine shaped hand mixer* with its own storage stand? Easy: I had no fewer than 5 tupperwares of egg whites in my freezer. It's a well-known fact that the only thing to do with this much egg white is make meringues. It's an equally well-known fact that and making meringue without a mixer is borderline masochistic, and that's just not my bag.

Until recently, I thought meringue was, well, kind of nasty. And grocery store meringues in the plastic carton have always seemed to be flavorless, disintegrating, Sahara-esque pseudocookies. It wasn't until a meringue as part of a melon semifreddo at Eleven** during Pittsburgh Restaurant Week that I realized that meringue could be something very, very worthwhile.

These meringues were neither dry nor tasteless. Crispy on the outside, the insides melt in your mouth in almond-tinged gossamer strands. Meringues are also incredibly fun to make, because whipped egg whites are a sculptural medium! (Why didn't anyone tell me this before?) And with the fresh stone fruits and berries of summer...

Oh my...


Almond Meringues with Apricots, Berries and Cream (a.k.a. Pavlovas)
A mash-up of Epicurious and Smitten Kitchen

1 teaspoon white vinegar
1/2 teaspoon almond extract
1 3/4 cups sugar, divided
2 teaspoons cornstarch
4-6 large egg whites (about 1/2 cup if you aren't working from whole eggs)
1 1/2 pounds apricots, halved, pitted, each half cut into three slices
6 oz raspberries
1 teaspoon vanilla extract
1 cup chilled whipping cream
Slivered apricots, to garnish

Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.

Combine the almond extract and vinegar in a small dish. Combine 1 cup sugar and the cornstarch in another bowl. In bowl number three***, whip the egg whites and salt together. Start on low speed and gradually increase to medium, beating until soft peaks form, about 2 minutes. Increase speed to medium-high. Gradually sprinkle in the sugar-cornstarch mixture and beat 2 minutes more. Add the almond extract-vinegar mixture and beat until egg whites are stiff and shiny-white, another minute or two.

Mound the egg whites onto the parchment paper in six approximately even piles. Using the back of your spoon, make a well in each meringue and have fun poking up the peaks for fun shapes - just be gentle and don't push. Put meringues in oven and immediately reduce heat to 250 degrees F. Bake for 45 minutes, then turn off the oven, open the door slightly and let the meringues cool completely in there. Meringues can be stored for several days in an airtight container.

Meanwhile, back at the ranch...

In a large nonstick skillet, stir the apricots and remaining 3/4 cup sugar over medium-high heat until sugar dissolves fully and apricots are heated through, about 5 minutes. Remove from heat and stir in vanilla extract. Chill until serving time.

Whip the cream to the consistency you favor. I like it to be floppy and mildly oozy, not too stiff. I also prefer it unsweetened in this case because the meringues and fruit are quite sweet, but if you want the cream sweetened, toss in a tablespoon or two of sugar. Chill that until serving time, too.

To assemble pavlovas, mix the raspberries into the apricots and syrup. Put a meringue on a plate, top with fruit, dollop with cream and sprinkle with nuts. Serve immediately, as these are going to get soggy.

*I am, however, still accepting Kitchenaid donations. Feel free.
**Hmm. This was an interesting experience. As my general rule is to only post good stuff on this website, I'm not posting about this... but you can email me if you want the dirt. My other Restaurant Week meals were at Red Room and Nine on Nine, and both were worth every penny.
***This recipe is after my Bracey family heart. You dirty every dish you own. Thanks, Grandma, for passing on that gene.