When making creme brulee or passion fruit curd, always plan on making pavlova!
Ingredients:
- 4 egg whites
- 3/4 cup sugar (organic cane sugar will make it slightly brown in color
- 1 teaspoon lemon juice (or cream of tartar)
- 1 teaspoon vanilla extract
- 1 teaspoon tapioca starch
Instructions:
1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Make sure the dry bowl is clean and dry as making meringue
3. Gradually add the sugar, one tablespoon at a time, while continuing to beat the egg whites. Continue beating until the mixture is glossy and stiff peaks form.
4. Gently fold in the lemon juice, vanilla extract, and tapioca starch
5. Spoon the meringue mixture onto the prepared baking sheet in the shape of a large circle or individual smaller circles, creating a well in the center for the toppings.
6. Place the pavlova in the preheated oven and immediately reduce the temperature to 250°F (120°C). Bake for about 45minutes to 1 hour or until the pavlova has a crisp outer shell and a marshmallow-like center. It should be dry to the touch.
7. Turn off the oven and leave the pavlova in the oven with the door slightly ajar to cool completely. This helps prevent cracking.
8. Once the pavlova has cooled, carefully transfer it to a serving plate. Add whatever toppings your heart desires! In this photo, we use lilikoi butter (see previous post for recipe) and fresh whipped cream.
