Blueberry and Lemon Curd Pavlova

Meringue in general can sometimes be finicky. Making meringue in Houston, TX can be challenging because every day is a humid day, which means the meringues could end result could be too soft/sticky or not last that long. I still make them regardless. Why? Because they’re so delicious.  Sometimes I just want a light and airy dessert. These pavlovas are perfect for the summer and pretty guilt free. 

The hardest part in making them is whipping the egg whites but I promise it’s not that hard to do. When whipping egg whites make sure your bowl and beaters are very clean. Also make sure no egg yolk accidentally gets into the egg whites.

Before an after baking. Notice how nicely meringue keeps it shape. It’s ok if the outside cracks. The outer layer will be crisp and the inside will be like melt in your mouth marshmallow. The topping is a simple whipped cream folded with lemon curd and toped with blueberries. I love the tartness and sweetness of these flavors.

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Thanks for stopping by!  I’m on vacation, but will be back next week with another recipe and write-up about South Padre Island!


Blueberry and Lemon Curd Pavlova


Credit: the kitchn

Ingredients

    For the meringue:
  • 1 cup granulated sugar
  • 1 1/2 tsp. cornstarch
  • 1 tsp. vanilla extract
  • 1 tsp. white vinegar
  • 4 egg whites
  • For the topping:

  • 1 cup cold heavy whipping cream
  • 1 tbsp. lemon curd
  • 2 cups blueberries

Directions


– Preheat the oven to 250F. Line a baking sheet with parchment paper
– In a small bowl combine sugar and cornstarch. In a separate small bowl coming vanilla and vinegar
– Place egg whites in a very clean and dry large metal or glass bowl. Use a hand mixer or stand mixer with whisk attachment to whisk egg whites on medium speed. Make sure beaters are very clean and dry.
– Beat egg whites until soft peaks form . Add sugar and continue beating at maximum speed until stiff peaks forms.
– Add the vanilla and sugar and beat until just combined.
– Using a spatula spread the meringue on the baking sheet in two circles or four smaller circles
– Bake the meringue for ~60-70 minutes. This sometimes takes longer on very humid days. The meringues are cooked when the outsides are dry to the touch. The exterior will have a slight crunch and the interior will be like marshmallow.
– Turn off the oven and allow the meringue to cool. On very humid days I allow the meringue to cool in the oven for ~30 minutes and then finish cooling on a rack.
– While meringue is cooling add whipping cream to a bowl and beat on high speed until stiff peaks form. Fold or beat in the lemon curd until just combined
– Place cooled meringues on a plate. Spread lemon curd whipped cream over the top and place blueberries on top.
– Pavlovas should be consumed within an hour or two of assembly.

Notes:
– Whipping egg whites can be finicky. Ensuring your bowl and beaters are very clean and no egg yolk has mixed with your egg white is very important to achieving stiff peaks. Essentially no oils or fat present.
– Soft peaks: when you remove the beaters the meringue left on the beater will form a peak that folds back on itself.
– Stiff peaks: when you remove the beaters the meringue on the beater will form a peak that keeps it shape and does not fold down.
– I have read you can make meringues a day or two ahead of time and keep in airtight container. It’s really humid where I live so this tends to not work for me as meringues will go soft by the next day.

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