Nectarine Meringue Crowns

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Combine egg whites and cream of tartar in a clean, dry mixing bowl. Beat on medium speed until soft peaks form.

Gradually add 1/2 cup sugar to the egg whites while continuing to beat. Increase speed to high and beat until stiff, glossy peaks form, about 3-5 minutes.

Fold nutmeg gently into the meringue using a spatula until evenly distributed.

Spoon or pipe the meringue onto the prepared baking sheet into 4 crown or nest shapes, creating a slight hollow in the center of each. Bake until the meringue is firm and pale golden, about 25-30 minutes.

Meanwhile, pour frozen cranberry juice into a small saucepan and add water. Heat over medium heat until the mixture comes to a gentle simmer.

Mix cornstarch with 2 tablespoons of cold water to create a slurry. Stir into the simmering cranberry juice to thicken, cooking for 1-2 minutes until the sauce becomes glossy and translucent.

Stir in the remaining 2/3 cup sugar into the cranberry sauce. Remove from heat and let cool slightly, about 5 minutes.

Wash and slice the California nectarines in half, removing the pit. Slice each half into thin wedges.

Remove the meringue crowns from the oven and let cool on the baking sheet for 5 minutes, then transfer to serving plates.

Arrange nectarine slices on top of or around each meringue crown, fanning them out to create a crown effect. Drizzle the cooled cranberry sauce over the nectarines and meringue.

Serve immediately while the meringue is still warm and slightly crispy on the outside.