These miniature clouds are made from just egg whites and sugar. Their ethereal texture is the result of a very low and slow bake time—90 minutes—which allows the exterior of the meringues to become dry and crisp without turning brown and leaves the interior soft and marshmallowy. Once baked, the meringues cool in the oven with the door cracked for a further half hour—you can skip this step if you’re short for time, but just know that the meringues can collapse or crack if they cool down too quickly (although is mostly a cosmetic issue). The baked meringues are topped with a quick, tangy whipped cream and juicy slices of oranges that have been lightly sweetened with honey; just taste your oranges and sweeten them accordingly. If they taste a bit dull or flat, add a squeeze of lemon to brighten things up.
Directions
- Heat the oven to 325°F. Trace four 4-inch circles onto a large piece of parchment paper (use an inverted mug or drinking glass), then turn the paper upside down and place it on a large, rimmed baking sheet.
- Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment (or to a large mixing bowl and use an electric hand mixer) and beat on medium speed until light and frothy. Begin to add the sugar a spoonful at a time over the course of about 2 minutes, then continue beating for at least 5 minutes. You’re looking for a super fluffy, glossy texture. To test if the meringue is mixed enough, rub a small amount between your fingers—it should feel completely smooth. If any grains of sugar remain, continue mixing until the sugar has dissolved.
- In a small bowl, combine the cornstarch with about ¼ cup meringue and mix well until no dry bits remain. Add this mixture back to the large bowl of meringue, then gently fold for about 30 seconds to combine.
- Divide the meringue between the four circles, then use the back of a spoon or an offset spatula to form circular puck shapes that are about 1 inch tall. Next, swirl the spoon or spatula on the top of each puck to create a slightly concave surface. Optionally, make quick, upward strokes all around the outer perimeter of the meringues—this will create a striped appearance and result in a halo of short peaks around the top.
- Place the meringues in the oven and immediately reduce the heat to 225°F. Bake for about 90 minutes or until the meringues are dry and crisp to the touch. At this point, turn off the heat and crack open the oven door. Let the meringues sit in the oven, cooling slowly, for at least 30 minutes. This will prevent them from cracking and collapsing.
- Meringues can be made the day before serving. The best way to store them is to simply leave them uncovered in the (now off and cooled) oven with the door closed. Alternatively, place them in a large Tupperware container with the lid placed on top but not sealed. Be sure to let the meringues cool completely before placing them inside a container.
- While the meringues are cooling, prepare the toppings. Conservatively trim the poles off each orange, then carefully cut away the peel and pith. Cut the naked oranges into slices, then transfer them to a small bowl. Taste a piece of orange, then drizzle with 1 to 2 teaspoons of honey, depending on their sweetness. If the oranges taste a bit flat, add a teaspoon of lemon juice to brighten them up. Set aside until ready to use—the oranges will macerate slightly and release some juice.
- Add the cream, yogurt, and orange zest to the bowl of a stand mixer fitted with the whisk attachment (this can also be whisked by hand if desired). Beat on medium-high speed until the cream barely holds a firm peak, being careful not to overmix.
- Assemble the pavlovas: Divide the cream between the four meringues, dolloping it in the center and gently spreading to create an even layer. Top with oranges and a spoonful or two of the accumulated juice, then sprinkle chopped pistachios on top. Serve immediately.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.