2 hrs 30 mins
1 hr 30 mins
These pavlova meringues (whipped with vinegar for lightness and cornstarch for stability) are topped with an orange custard. Adapted from a recipe by Maria del Mar Sacassa at Serious Eats. http://bit.ly/myUubD
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- 3 large egg whites, at room temperature
- 1 teaspoon white vinegar
- 1/2 teaspoon table salt
- 1 1/4 cups granulated sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon pure vanilla extract
- 4 large eggs, at room temperature
- 3 large egg yolks, at room temperature
- 3 tablespoons orange zest (from 2 oranges)
- 1/2 cup fresh squeezed orange juice (from 2 oranges)
- 1 teaspoon lemon zest (from 1 lemon)
- 2 tablespoons fresh squeezed lemon juice (from 1 lemon)
- 2 tablespoons unsalted butter, cut into small pieces
- 1 orange, peeled and cut into supremes or segments
- 1 cup heavy cream, chilled
- 1Adjust oven rack to middle position and preheat oven to 200°F Line baking sheet with parchment paper and spray lightly with baking spray.
- 2In a stand mixer with whip attachment, or in a large bowl with a hand mixer, beat whites, vinegar, and 1/8 teaspoon table salt on medium-low speed until loosened, about 30 seconds. Increase speed to medium-high and beat until soft peaks form, 2 to 3 minutes. Combine 3/4 cup sugar and cornstarch and, with mixer running, slowly add to bowl 1 tablespoon at a time. Once all the sugar mixture has been added, continue mixing until stiff, glossy peaks form, about 2 minutes longer. Add vanilla and beat just until combined.
- 3Spoon 6 meringues about 1 inch apart onto prepared baking sheet, using the back of the spoon to make an indentation—meringues should resemble nests or "thumbprint cookies".
- 4Bake until firm and dry, about 1 1/2 hours. Turn oven off, prop oven door open with a wooden spoon, and allow meringues to cool in oven about 1 hour. Meringues may be stored in an airtight container up to 24 hours.
- 5Meanwhile, whisk the eggs, egg yolks, remaining 1/2 cup sugar, and remaining 3/8 teaspoon salt together in a medium heavy-bottomed saucepan. Add 2 tablespoons orange zest, lemon zest, orange juice, and lemon juice and cook over medium-low heat, whisking constantly, until thickened and the consistency of pudding, 8 to 10 minutes.
- 6Strain curd through a fine-mesh strainer into medium bowl. Add butter and stir until completely incorporated. Place a piece of plastic wrap directly on the surface of the custard and chill completely. Alternatively, place bowl in ice bath and stir constantly until custard is completely cooled, about 10 minutes.
- 7To make segments, cut off about 1/2-inch from top and bottom of orange, exposing flesh. Using a sharp knife, cut downward in a curving motion, removing the skin and pith of the orange, leaving the flesh exposed. Cut between the membranes to obtain segments. Cut each segment into 3 or 4 pieces.
- 8Whisk cream in a chilled bowl until stiff peaks form, 2 to 3 minutes. Stir 1/3 of the cream into the chilled custard, then, fold in the remaining cream, remaining 1 tablespoon orange zest, and orange segments.
- 9To serve, top each pavlova with orange-cream custard.
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Nutritional Facts for Orange Cream Pavlovas
Serving Size: 1 (197 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 443.9
- Calories from Fat 216
- Total Fat 24.0 g
- Saturated Fat 13.4 g
- Cholesterol 280.7 mg
- Sodium 289.1 mg
- Total Carbohydrate 50.1 g
- Dietary Fiber 0.9 g
- Sugars 45.8 g
- Protein 8.6 g