Lay out a sheet of parchment paper and use a sharpie to draw four 4-inch diameter heart outlines, with space between. Flip paper over and place on baking sheet.
Beat egg whites, cream of tartar and almond extract until soft peaks form.
Sprinkle in 1/2 cup sugar, a tablespoon at a time, beating to fully incorporate sugar between additions until mixture is stiff and glossy.
Spoon pavlova batter into decorator bag fitted with large star tip and pipe heart-shaped pavlovas using the heart outlines as a guide.
Sprinkle pavlovas with sliced almonds and sparkling sugar and bake in preheated oven for 40 minutes.
Turn off oven, and let pavlovas rest for 1 hour with oven door shut.
Cool pavlovas completely. Then top with sweetened whipped cream, fresh raspberries and mint sprigs.
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