Miniature Pavlovas with Blood Orange Curd
Miniature Pavlovas with Blood Orange Curd is a side dish that serves 4. One portion of this dish contains around 3g of protein, 13g of fat, and a total of 345 calories. For 61 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 60 people found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Domestic Fits. A mixture of granulated sugar, unsalted butter, egg whites, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 10%, this dish is not so outstanding. If you like this recipe, take a look at these similar recipes: Pistachio Pavlovas with Oranges and Blood Orange Sorbet, Chocolate Orange Brownie Cookies with Blood Orange Curd, and Blood Orange Curd.
Servings: 4
Ingredients:
½ cup fresh squeezed blood orange juice
2 tsp blood orange zest
2 tsp corn starch
2 tsp cornstarch
2 large egg whites, room temperature (reserve the yolks for the lemon curd)
1 whole eggs plus three yolks
2/3 cup granulated sugar
1 Tbs lemon juice
pinch of salt
¼ cup unsalted butter, cut into cubes
½ tsp vanilla extract
1/3 cup white sugar
1 tsp white vinegar.jpg)
Equipment:
oven
baking paper
baking sheet
stand mixer
spatula
whisk
bowl
frying pan
Cooking instruction summary:
Preheat oven to 275. In a small bowl, whisk together the sugar and the cornstarch. In the bowl of a stand mixer add the egg whites and pinch of salt. Beat on medium speed until soft peaks form. Turn mixer to high and slowly add the sugar mixture, continue to beat until peaks start to firm, about 1 to 2 minutes. Slowly add the vinegar and vanilla, beat until stiff peaks form and meringue is glossy. Cover a large baking sheet with parchment paper (or a Silpat). Spoon meringue onto to parchment in 4 equal sized “nests” making an indentation in each round with a spatula. Each nest should be about 2 inches across, 1 ½ inches high and have a well in the center to hold the curd. Place baking sheet in the oven and bake until the miniature pavlovas are dry and “crisp” on the outside, about 40 to 50 minutes (it's OK to open the oven during cooking to peek at the pavlovas to make sure they aren't cooking too quickly). Turn off the oven, open the oven door half way and allow the pavlovas to cool in the oven until room temperature before removing. Add the zest, blood orange juice, lemon juice, sugar, cornstarch, whole eggs and yolks to a bowl and whisk until well combined. Add the blood orange mixture to a pan over medium/low heat along with the butter. Whisk until thickened, about 10 minutes. Allow to cool to room temperature, refrigerate until ready to use (can be made up to 3 days in advance, store in an air tight container in the refrigerator until ready to use). Top each pavlova with curd (as well as berries and whipped cream, if desired) just before serving.
Step by step:
1. Preheat oven to 27
2. In a small bowl, whisk together the sugar and the cornstarch. In the bowl of a stand mixer add the egg whites and pinch of salt. Beat on medium speed until soft peaks form. Turn mixer to high and slowly add the sugar mixture, continue to beat until peaks start to firm, about 1 to 2 minutes. Slowly add the vinegar and vanilla, beat until stiff peaks form and meringue is glossy. Cover a large baking sheet with parchment paper (or a Silpat). Spoon meringue onto to parchment in 4 equal sized “nests” making an indentation in each round with a spatula. Each nest should be about 2 inches across, 1 ½ inches high and have a well in the center to hold the curd.
3. Place baking sheet in the oven and bake until the miniature pavlovas are dry and “crisp” on the outside, about 40 to 50 minutes (it's OK to open the oven during cooking to peek at the pavlovas to make sure they aren't cooking too quickly). Turn off the oven, open the oven door half way and allow the pavlovas to cool in the oven until room temperature before removing.
4. Add the zest, blood orange juice, lemon juice, sugar, cornstarch, whole eggs and yolks to a bowl and whisk until well combined.
5. Add the blood orange mixture to a pan over medium/low heat along with the butter.
6. Whisk until thickened, about 10 minutes. Allow to cool to room temperature, refrigerate until ready to use (can be made up to 3 days in advance, store in an air tight container in the refrigerator until ready to use). Top each pavlova with curd (as well as berries and whipped cream, if desired) just before serving.
Nutrition Information:
covered percent of daily need
