Lemon Blueberry Pavlova

Pavlova is a dish that originates from New Zealand. It's a meringue that is topped with cream and fresh fruit, traditionally. It is absolutely delicious. The outer shell gives a little bit of a crispy texture. The inside has a marshmallow fluffy texture. It is the lightest dessert ever and it melts in your mouth. Topped with the fresh whipped cream and fresh fruit, it's really delectable. It has all the elements you want in a dessert and all the elements really contrast well with each other. These lemon blueberry pavlovas are a great treat this summer.

WHY YOU SHOULD MAKE THIS RECIPE:

• • Light Sweet Treat
  • Amazing Texture and Flavor
  • Beautiful for Your Brunch or Summer Dessert Table

HOW TO MAKE LEMON BLUEBERRY PAVLOVA:

1. Make sure the egg whites are at room temperature. This will ensure you get a proper meringue. Also, we want to make sure these meringues don't stick to our baking sheet. Use a parchment paper or silicone sheet lightly sprayed with cooking spray. You can use a stand or hand mixer, but it may take you longer with the second option.  Preheat your oven to 200F.
2. Using a whip attachment, whip up the egg whites and cream of tartar on medium speed until slightly frothy.
3. Continue whipping until tracks begin to form then slowly add in the granulated sugar until it's all in there. Add in the vinegar, vanilla and cornstarch and continue whipping until stiff peaks are formed and the meringue is shiny.

• You can stop the mixer and check if you're not sure. If it's stiff and holds it's peak, you're good to go. If not, keep going.

4. You can pipe the meringue onto the baking sheet using a pastry bag and tip or you can just dollop them on there with a spoon. Leave a couple of inches in between each meringue mound.

5. Dip a spoon into hot water, wiping off each time you dip it. Push the spoon into the top of the meringue and make circular motions to create a hole in the middle. This is where your cream and fruit will go after it's baked. Do this to all the meringues.

6. Bake for two hours and then turn off the heat and leave the meringue in the oven with the door slightly ajar to dry for a minimum of two hours or ideally overnight. You'll know they're dry enough because they'll lose their sheen on the outside and will no longer stick to the baking sheet. I highly recommend leaving them in there overnight for the best texture.

7. The next day, top with fresh cream, berries, jams or curds. It's up to you to make the combination you want. Have fun and get creative!

MORE GREAT RECIPES:

• Easy Meatball Subs

• My Ultimate Cheesy Creamy Mac & Cheese

• Mom's Lebanese Lemon and Garlic Chicken

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Lemon Blueberry Pavlova

fharajli

Print Recipe Pin Recipe

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Desserts

Servings 4

Ingredients

  

• 6 large egg whites room temperature
• ½ teaspoon cream of tartar
• 10.6 ounces granulated sugar
• 1 teaspoon vanilla extract
• 2 teaspoons distilled white vinegar
• 2 teaspoons cornstarch

Curd:

• 2 ounces lemon curd

Whipped Cream

• 4 ounces heavy whipping cream whipped stiff

Berries

• 2 ounces fresh blueberries

Instructions

 

• Make sure the egg whites are at room temperature. This will ensure you get a proper meringue. Also, we want to make sure these meringues don't stick to our baking sheet. Use a parchment paper or silicone sheet lightly sprayed with cooking spray. You can use a stand or hand mixer, but it may take you longer with the second option.  Preheat your oven to 200F.
• Using a whip attachment, whip up the egg whites and cream of tartar on medium speed until slightly frothy.
• Continue whipping until tracks begin to form then slowly add in the granulated sugar until it's all in there. Add in the vinegar, vanilla and cornstarch and continue whipping until stiff peaks are formed and the meringue is shiny.
• You can stop the mixer and check if you're not sure. If it's stiff and holds it's peak, you're good to go. If not, keep going.
• You can pipe the meringue onto the baking sheet using a pastry bag and tip or you can just dollop them on there with a spoon. Leave a couple of inches in between each meringue mound.
• Dip a spoon into hot water, wiping off each time you dip it. Push the spoon into the top of the meringue and make circular motions to create a hole in the middle. This is where your cream and fruit will go after it's baked. Do this to all the meringues.
• Bake for two hours and then turn off the heat and leave the meringue in the oven with the door slightly ajar to dry for a minimum of two hours or ideally overnight. You'll know they're dry enough because they'll lose their sheen on the outside and will no longer stick to the baking sheet. I highly recommend leaving them in there overnight for the best texture.
• The next day, top with fresh cream, berries, jams or curds. It's up to you to make the combination you want. Have fun and get creative!

Notes

Best left to dry overnight.

Good in storage container for about a week at room temperature.

You can top with lemon curd and blueberries for this version or with any other curd, jam, cream or fresh fruit. Get creative and have fun.