Lemon Pavlova, is a light sweet meringue dessert and I chose to fill mine with lemon curd and fresh blackberries. Unlike most merinque with the addition of cornstarch, the pavlova is crispy on the outside with a soft inside almost like marshmallows, it melts in your mouth. A perfect combination to start this Spring season. These are easy to make and can be served with whip cream and strawberries or any fresh berries or soft fruit.
6 egg whites ( about 6 ounces)
1/2 teaspoon cream of tartar
1 1/4 cup sugar
1 1/2 tablespoons cornstarch
1 teaspoon vanilla
juice of 1/2 a lemon (about 2 tablespoons)
Whisk in a mixer egg whites and cream of tartar on medium speed for 2 minutes. Add in sugar and cornstarch slowly and whisk for an additional 2 minutes. Add vanilla and lemon juice whisk on high speed till stiff peaks appear. Preheat oven to 250 degrees, use a baking sheet lined with parchment paper and with a pastry bag, I piped out a round form 3 inches by 3 inches. You can make any size and can also use a tablespoon to form shapes. I used the back of a spoon to make a small well so later I could fill it. Bake for 30 minutes turn baking sheet and cook another 30 minutes. Turn oven off and leave pavlova in oven for 1 hour. Remove and carefully place on a wire rack, they are fragile. These can be filled with lemon curd or whip cream and any berries will work. Under search on my blog you can find my lemon curd recipe.
Ricette by Chef Chuck's Cucina