Nutty Pavlovas (taste from childhood)

I remember, when I was little, it was my favorite dessert from the store. Every morning I would be looking out of the window, waiting on a pastry delivery guy. The grocery store was right across from our apartment so as soon the delivery arrived, I was running to the store to buy one of these nutty meringues.

They are my favorite till now. I do not make them often, only for special occasions, and as we know there is one every few days:). I love Easter. It is one of my favorite holidays. I have a lot of egg whites left from my Easter bread and I decided to use them for my Nutty Pavlovas.

They taste absolutely delicious. My kids love them and adults adores them as well. I usually  make them 1 day ahead and they store perfectly. That’s what I like about them too. I’ll make them on Saturday and they will be good on Sunday and on Monday, in the case I’ll have leftovers.

I love how crispy meringues are and usually I spread a good amount of the nuts over my cream. It tastes bombastic! Yum! Yum!

Its not necessary for the meringues to have a rose shape, you can just scoop a big spoon of beaten egg whites on a pan covered with foil and make kind off a circles. You will cover them with cream and nuts as much as you can so there is no need for the meringues to look perfect.

The cream I used here is the exact same recipe as in Holiday Pavlovas with Sugared Cranberries.

If you are a meringue and nuts fan, you should definitely try them. You will love them)

Ingredients:

12 egg whites

4 cups sugar

11/2 cup chopped walnuts

1 serving of a Pastry Cream (for step by step recipe of the cream, click on the underlined words above)

1. Preheat the oven to 300 degrees.
2. Put the egg whites into a mixing bowl and mix for about 30 seconds on high speed.
3. Reduce speed and slowly start adding sugar. After you are done with sugar, turn on high speed and beat for about 10-15 minutes. The final result supposed to be glossy meringue.
4. Line the baking tray with foil and spoon a good amount of the meringues forming a circle. Repeat until all the meringues are firmed.
5. Place the meringues into the oven and bake for 20 minutes. Reduce the heat to 200 degrees and bake for 3 hours .                                                                                                                         
6. Roll each meringue in a Pastry Cream and cover it fully with chopped walnuts. The cream might be runny, after you are done with all the meringues, place them uncovered in the refrigerator.                                                                                                                   Serve cold!