Petite Lemon Pavlovas with Blueberry Curd
Makes Approximately 30
Ingredients
- 3 large egg whites, at room temperature
- 1⁄4 teaspoon cream of tartar
- 1⁄2 cup granulated sugar
- 1⁄4 cup confectioners’ sugar
- 1⁄4 teaspoon lemon extract
- 1⁄8 teaspoon fine sea salt
- 2 teaspoons fresh lemon zest
- Blueberry Curd (recipe follows)
- Garnish: fresh mint leaves
Instructions
- Preheat oven to 250°. Line 2 rimmed baking sheets with parchment paper. Using a pencil, draw 30 (2-inch) circles onto each parchment sheet; turn parchment paper over.
- In a large bowl, beat together egg whites and cream of tartar with a mixer at high speed until soft peaks form. Gradually beat in sugars, extract, and salt until egg whites are thick and shiny and soft peaks form, approximately 2 minutes. Beat in lemon zest and continue beating until stiff peaks form, 2 to 3 minutes.
- Transfer meringue mixture to a piping bag fitted with a medium open-star tip (Ateco #822). Starting in the center of each circle, pipe concentric circles of meringue mixture outward until each drawn circle is filled. Pipe 1 to 2 extra layers onto perimeters to form a rim around the edge of each circle.
- Bake for 1 hour. Turn oven off and leave in oven with door closed overnight to continue to dry meringues. Store in airtight containers at room temperature for up to 3 days until needed.
- Just before serving, spoon desired amount of Blueberry Curd into centers of pavlovas. Garnish with mint, if desired.
- Kitchen tip: Meringues will become sticky if humidity levels are high. For best results, make and serve on dry days.
Blueberry Curd
Makes Approximately ¾ Cup
Ingredients
- 11⁄2 cups frozen blueberries
- 2 tablespoons fresh lemon juice
- 1 tablespoons water
- 1⁄4 cup granulated sugar, divided
- 2 large egg yolks, room temperature
- 11⁄2 tablespoons cornstarch
- 1⁄8 teaspoon fine sea salt
- 1 tablespoon unsalted butter, cubed
Instructions
- In a medium heavy-bottom saucepan, combine blueberries, lemon juice, 1 tablespoon water, and 2 tablespoons sugar. Cook over medium heat until blueberries start to burst and are soft, 7 to 10 minutes.
- Transfer mixture to the heatproof container of a blender, cover with lid, cover lid with a folded kitchen towel, and hold in place while blending blueberry mixture until smooth.
- In a medium bowl, whisk together egg yolks, cornstarch, salt, and remaining 2 tablespoons sugar until smooth. Gradually add blueberry mixture to egg mixture, whisking constantly. Return mixture to pan. Cook over medium heat, stirring constantly, until mixture bubbles, thickens, coats a spoon, and registers 170° on an instant-read thermometer, approximately 5 minutes.
- Strain mixture through a fine-mesh sieve into a medium heatproof bowl. Stir in butter, 1 cube at a time, until combined and smooth after each addition. Cover with a piece of plastic wrap, pressing wrap directly onto surface of curd to prevent a skin from forming. Let cool completely.
- Transfer curd to an airtight container, refrigerate, and serve within a week.
