Apricot-Raspberry Pavlovas with Sliced Almonds | view more Recipe

Apricot-Raspberry Pavlovas with Sliced Almonds

'4 large egg whites', '1 3/4 cups plus 1 tablespoon sugar, divided', '2 teaspoons cornstarch', '1/4 teaspoon almond extract', '1/3 cup sliced almonds', '1 1/2 pounds apricots, halved, pitted, each half cut into 3 wedges', '1 teaspoon vanilla extract', '1 1/2-pint container raspberries', '1 cup chilled whipping cream'

Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1 cup sugar; beat until thick and mixture resembles marshmallow creme, about 5 minutes. Beat in cornstarch and almond extract. Drop meringue onto prepared sheet in 6 mounds, spacing apart. Using spoon, make indentationin center of each. Sprinkle almonds over meringues. Place in oven; immediately reduce temperature to 250°F. Bake until meringues are dry outside but centers are still soft, about 45 minutes. Cool on sheet on rack 30 minutes. Meanwhile, stir apricots and 3/4 cup sugar in large nonstick skillet over medium-high heat until sugar dissolves and apricots are soft, about 5 minutes. Stir in vanilla. Transfer to bowl; chill until cool. Stir in raspberries. Using electric mixer, beat cream with remaining 1 tablespoon sugar in medium bowl until peaks form. Place meringues on plates. Spoon whipped cream into center of each. Top with apricot mixture and serve.