Strawberry Pavlovas
Prep Time:
30 minutes
Cook Time:
1 hour
Serves:
12
Ingredients
- 3/4 Cup fresh lemon juice or fresh lime juice
- Zest of one lemon or one lime
- 3/4 Cup granulated sugar
- 3 large eggs
- 1/2 Cup (one stick) unsalted butter, cut into 1⁄2-inch cubes
- 4 large egg whites, at room temperature
- 1/8 Tsp. salt
- 1 1/4 Cups superfine sugar
- 2 Teaspoons cornstarch
- 1/2 Tsp. vanilla extract
- 1 Tsp. white wine vinegar or apple cider vinegar
- 1 Package (18 ounces) Driscoll’s Berry Big Strawberries, hulled and thinly sliced
- 1/8 Tsp. salt
- Zest of one lemon or one lime
- 2 Tablespoons granulated sugar, divided
- 1 Cup heavy cream
- 1 Tsp. vanilla extract
- 1 Tbsp. elderflower liqueur (optional)
- Fresh mint, basil, or tarragon, cut into chiffonade (optional)
Directions
- SPOON a generous dollop of curd onto center of each pavlova.
- DIVIDE whipped cream evenly between pavlovas.
- DIVIDE strawberry slices and strawberry juice evenly between pavlovas.
- GARNISH with sprinkling of herb chiffonade.
- SERVE immediately.
- PLACE 3/4 cup lemon juice or lime juice into a saucepan.
- ADD zest of one lemon or one lime.
- ADD 3/4 cup granulated sugar, 3 eggs, and 1/2 cup (one stick) butter.
- COOK over low heat, and WHISK often, until curd begins to hold its shape and one bubble appears on surface, about 7 minutes.
- REMOVE curd from heat and PRESS through a sieve into a bowl.
- PRESS plastic wrap onto surface of curd and CHILL for at least one hour.
- PREHEAT oven to 350˚F.
- LINE two baking sheets with parchment paper.
- DRAW 6 circles approximately 3 inches in diameter onto each piece of parchment paper using a dark marker or pencil.
- FLIP parchment paper sheets over so circles are facedown but can still be seen.
- ASSURE bowl and whisk attachment of a stand mixer are freshly cleaned.
- POUR 4 egg whites into the stand mixer bowl.
- ADD 1/8 teaspoon salt.
- BEAT until mixture is stiff but not dry.
- ADD 1 ¼ cups superfine sugar, one tablespoon at a time, while mixer is running and BEAT until shiny and white.
- SPRINKLE 2 tablespoons cornstarch over surface.
- SPRINKLE 1/2 teaspoon vanilla extract over surface.
- SPRINKLE 1 teaspoon vinegar over surface.
- FOLD to combine ingredients. Do not over mix.
- SPOON or PIPE egg white mixture to fill each circle on parchment paper sheets and
- FORM sides slightly higher to hold filling.
- PLACE baking sheets into oven and immediately reduce oven temperature to 300˚F.
- BAKE 25 minutes.
- TURN OFF oven and BAKE 35 minutes.
- TRANSFER meringues to wire racks and ALLOW to COOL completely.
- PLACE strawberry slices into a medium bowl.
- ADD 1/8 teaspoon salt.
- ADD zest of one lemon (or one lime) and 1 tablespoon granulated sugar.
- SET ASIDE strawberry mixture to develop juice.
- POUR 1 cup heavy cream into the bowl of a stand mixer.
- ADD 1 tablespoon granulated sugar and 1 teaspoon vanilla extract.
- ADD 1 tablespoon elderflower liqueur (optional).
- WHISK until soft peaks form.
