Red Currant Peach Pavlova Nests

These red currant peach pavlova nests make the perfect summer treat with just the right amount of crunch on the outside, a chewy marshmallow filling, and tangy sweet flavor combination.

Last week I took a trip to Seattle to visit family and came back with a lot of inspiration for the blog. One dessert that stood out was the pavlova with lemon curd, stone fruits, and blueberries at Le Coin restaurant. With stone fruit season coming to an end, I wanted to share my red currant peach pavlova nests before stone fruits disappear. It’s a delightful dessert of fresh tart red currants and sweet peaches sitting on top of pavlova nests filled with lightly sweetened whipped cream and tangy creme fraiche. 

The Science Behind Pavlova

To achieve the perfect texture of pavlova, crispy on the outside, but fluffy, soft and marshmallow-like on the inside, you’ll need a few essential ingredients.

• Sugar: sugar molecules support and stabilize the proteins in egg whites. Superfine sugar dissolves more readily than granulated and is preferable. Make your own by processing granulated sugar in a food processor until powdery for two minutes. I found that a sugar ratio of at least 1 ¾ ounces sugar to one egg white will result in a stable pavlova.
• Cream of tartar: is an acid to help stabilize and give more volume to the beaten egg whites.
• Vinegar: is an acid used in place of cream of tartar to stabilize and give more volume to the beaten egg whites. I use white wine or distilled white vinegar. You can also use lemon juice in equal amounts instead of vinegar.
• Cornstarch: stabilizes and keeps the meringue from shrinking when baked.

Essential Tips for Baking Pavlova

• Humidity is pavlova’s nemesis. The sugar in the meringue attracts moisture from the air, preventing it from drying and crisping properly and resulting in a soggy, sticky meringue. For the best results, avoid making the meringue on a humid or rainy day.
• Fat is the other enemy of pavlova. Even a trace can prevent the egg whites from whipping to their maximum volume and cause the whipped meringue to fall or deflate. A tiny bit of egg yolk that got into the egg whites, grease in your bowl or whisk, and natural oils on your hands can affect the result of the pavlova. To counter this, I use lemon juice to clean the bowl and whisk to get rid of any grease. Make sure everything that the egg whites touch is unscrupulously clean and dry.

The Swiss Meringue Method

Pavlovas can be prepared using three different methods: French, Italian, and Swiss. The most common method is the French meringue where egg whites are whisked until soft peaks form and then caster sugar added slowly until peaks become thick and glossy. The Italian meringue involves whisking egg whites until soft peaks form and then a hot sugar syrup is slowly poured in and beaten until peaks become stiff and glossy.

My favorite method is the Swiss meringue where egg whites and sugar are whisked over a saucepan of simmering water (or double boiler) to warm them to 170 degrees F allowing the egg white proteins to coagulate despite the high concentration of sugar, creating a more stable meringue. Then the mixture is whipped with an electric mixer into stiff, glossy peaks.

How to Shape Pavlova Nests

The shape of these pavlova nests was inspired by my baker friend Thida’s IG post. I used a 4-inch tart ring to draw 6 circles on a parchment paper spacing them at least 2 inches apart leaving room for the meringue to expand during baking. Then I turned the paper over and used a piping bag fitted with an Ateco 869 French star tip to pipe meringue over the drawn circles. What I love about meringue made with the Swiss meringue method is their incredible stability. If you mess up during piping, use a spatula to scoop up the meringue and add it back in the bag.

If you don’t have a piping bag or the French tip at your disposal, go with a more natural shape. Take a metal spoon and scoop a mound of meringue in the center of each circle. Either use the back of your spoon or an offset spatula to create an indentation in the center of the mounds and swoop at the edges   

What Temperature to Bake Pavlova

I like to bake the Swiss meringue pavlova nests the night before and leave them to cool completely in the oven overnight. After testing different temperatures and baking times, I found that baking them at 225 degrees F for 40 minutes results in the best texture with the perfect crisp shell and marshmallowy center. You need to let the pavlova nests cool down in the oven for a minimum of 2 hours.

Troubleshooting Tips

• Deflated pavlova: most likely a trace of egg yolk got into the egg whites causing the pavlova to be unstable. Unfortunately, this situation is not salvageable.
• Weeping: when liquid seeps out of the pavlova and forms a puddle at the bottom. This could happen due to undissolved sugar not integrated in the egg white structure, absorbing water, and causing weeping. Overbeating the egg whites will also cause them to lose their structure and unable to hold onto the sugar resulting in weeping. Whisking the egg white on low speed introduces the air slowly, decreases risk of over-beating egg whites, and allows the sugar to dissolve completely resulting in a more stable structure.
• Beading: overcooking leads to beads of moisture or liquid forming on the pavlova’s surface. Try increasing the oven’s temperature and decreasing the baking time to prevent the internal temperature from becoming too hot.
• Cracking or collapsing: opening the oven door as soon as it’s done baking and letting all the heat out will cause cracks to form on the pavlova surface. The sudden change in temperature will cause the center to shrink rapidly resulting in the pavlova cracking and collapsing. Allowing the pavlova to cool down gradually in the oven after baking will prevent the change in temperature. It’s also important to NOT open the oven during baking. If the pavlova has collapsed slightly in the center or has cracks, you can still serve the pavlova as long as it’s not weeping. The whipped cream will cover all the cracks and no one will notice.
• Brown or burnt pavlova: when the oven temperature is too hot, the pavlova can caramelize and have an off-white color. Reduce your oven temperature by 25 degrees F next time you bake.

What to Serve Pavlova With

While the Swiss meringue pavlova nests are baking, prepare the whipped cream. Beat the whipped cream to soft peaks then fold in the creme fraiche. When it comes to fruits, I love the combination of sweet peaches and tart currants for a sweet tart flavor. You can also switch out the peaches with nectarines and plums. If you can't find currants, substitute with raspberries instead.

When to Assemble Pavlova

I like to assemble the pavlova nests close to serving time so the moisture from the whipped cream and fruits don’t affect the texture of the pavlovas. Once the pavlova nests are assembled, they will stay nice and crisp for a few hours. If you leave the assembled pavlova nests in the fridge overnight, they’ll absorb moisture from the surrounding and become soft. Unassembled pavlova nests can be stored in an airtight container for 72 hours.  

Our whole family loves pavlova so these red currant peach pavlova nests didn’t even last a day. It was pure joy to crack into the shattering crisp shell and marshmallow-like interior, pick up a bit of the tangy whipped cream and sweet peaches, and stuff everything in your mouth. With just the right amount of crunch on the outside and a chewy marshmallow filling and tangy sweet combination, these pavlova nests make the perfect summer treat.

For more pavlova inspiration, check these recipes: strawberry elderflower pavlova,  rose water rhubarb Swiss meringue pavlova nests, Swiss meringue pavlova nests with lemon curd and blueberries, fig pavlova with orange blossom cream, earl grey pavlova with figs.