Orange Blossom Strawberry Pavlova Hearts

Ingredients

For the Fragrant Meringue Hearts:

4 large egg whites (room temperature)

1 cup superfine sugar

1 tsp cornstarch

1/2 tsp cream of tartar

1/2 tsp orange blossom water (be careful, it’s potent!)

1/2 tsp vanilla extract

For the Orange Blossom Cream:

1 cup heavy whipping cream, chilled

2 tbsp powdered sugar

1/4 tsp orange blossom water

1 tsp orange zest (finely grated)

For the Macerated Strawberries:

2 cups fresh strawberries, hulled and sliced

1 tbsp granulated sugar

1 tsp fresh orange juice

Fresh mint leaves and edible flower petals (optional)

Directions

Trace the Love: Preheat your oven to 225°F. On a sheet of parchment paper, draw 8 small hearts (about 3-4 inches wide). Flip the paper over so the ink/pencil doesn't touch the food.

The Meringue Base: Beat egg whites and cream of tartar until soft peaks form. Gradually add superfine sugar, one tablespoon at a time, beating on high until the mixture is stiff, glossy, and holds its shape perfectly.

The Aroma: Gently fold in the cornstarch, vanilla, and the 1/2 tsp of orange blossom water.

Pipe the Hearts: Using a piping bag with a star tip (or just a spoon), fill the heart outlines on your parchment. Make the edges slightly higher than the centers to create a "nest."

Bake & Dry: Bake for 90 minutes. Turn off the heat and let the hearts sit in the closed oven for at least 2 hours. They should be crisp on the outside and snowy white.

The Berries: While the hearts dry, toss sliced strawberries with sugar and orange juice. Let them sit for 30 minutes to create a natural, fragrant syrup.

Whip the Floral Cream: Beat the heavy cream, powdered sugar, orange zest, and the remaining orange blossom water until stiff peaks form.

The Assembly: Place a pavlova heart on a plate. Fill the center with the orange blossom cream. Spoon the macerated strawberries (and their juice) over the top. Garnish with a sprig of mint or rose petals.

Nutritional Info (per heart, makes