Thanks to my friend Gray, Pavlova, or meringue shells, has become one of my favorite go to desserts. It is easy to prepare and can be served with any number of fillings. Fresh fruits, which this time of year are plentiful and delicious, are always a great choice.
I am sure there are many ways of making a meringue shell, but I am sharing that of my friend as I know it’s a good one.
4 large egg whites at room temperature
1 c. sugar
1 t. white vinegar (I’ve been known to use balsamic!)
1/2 T. cornstarch
1/2 t. vanilla
In a metal bowl, beat the egg whites with a whisk or mixer until they form soft peaks. Gradually sprinkle the sugar into the egg whites, beating after each addition, until all sugar is used and glossy stiff peaks have formed. Sprinkle cornstarch and vinegar on the meringue and fold in gently with a plastic spatula. Add the vanilla, folding gently into the mixture.
Bake in a preheated 275 degree oven for about 1 hour and 15 minutes or until it goes a pale eggshell color. Turn the oven off and leave the meringues in the oven for an additional hour.
Just before serving, remove the meringues from the oven and place them on serving dishes. Fill the center with your choice of filling and top with whipped cream.
This time around I filled the Pavlova with homemade lemon curd and blueberry lavender jam. I found an incredibly easy recipe for lemon curd made in the microwave here, and it was yummy!
The jam was perfect with the lemon curd, but a blueberry compote made with 2 c. blueberries, 3 T. water and 1/4 c. sugar stirred over medium heat until thickened would have worked just as well as would just plain blueberries. Love the flexibility of this dessert.
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