Mini Pavlovas

For the longest time, I've been obsessed with swirls and scrolls, with the way they curve in a seemingly arbitrary dance, lines leading to nowhere. Although if you tilt your head back ever so slightly, a pattern will begin to surface. Such is my fondness for these figures that they have been slowly seeping into my tableware choices, and now pastry preferences.

Pavlovas are traditionally shaped in large clouds meant to serve a dozen. But meringue is a versatile creature that I chose to funnel through a star shaped piping tip instead. It held strong through the heat of the oven and every arc emerged exactly how it was going in, making it the perfect canvas for your artistic visions.

I served mine with cold whipped cream and fresh blueberries and figs. Recipe from Dorie Greenspan.