Here's everything you need for this amazing pavlova eggs. This recipe requires 40 minutes active time, 5 hours and 15 minutes total time and makes 18 eggs.
Ingredients to Gather
Meringues:
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon fine salt
2 1/4 cup confectioners' sugar
Curd:
3 large egg yolks
2/3 cup sugar
Finely grated zest of 1 lemon, plus 1/4 cup fresh lemon juice (from 2 lemons)
1/2 stick cold unsalted butter, diced
Directions to Follow
Position an oven rack in the lower third of the oven and preheat to 225 degrees F. Line 2 baking sheets with parchment paper.
For the meringues: Combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 minutes more.
Next, use a 2-inch ice cream scoop to scoop the meringue and scrape off the excess, flattening it with the back of a knife. Now, unmold the meringue scoops and place them on baking sheets, leaving about an inch and a half between each. Make a well in the center of each meringue mound using the back of a metal tablespoon, and then bake about 2 hours or until the meringue mounds are dry and crispy and then let them cool completely.
Now make the curd. To do this, pour an inch of water into a saucepan and then simmer over medium-high heat. Next, take the egg yolks, sugar, lemon juice and zest and combine them in a metal bowl, and then whisk the ingredients together until they're smooth. Now, put the bowl on top of the saucepan, and then whisk for about 8 minutes or until is a light yellow color and is thick enough to coat the back of a spoon. When the curd is done, take it off the heat and stir in the butter one piece at a time using a rubber spatula. Put the curd in a clean container and then place plastic wrap over it so that the plastic is touching the surface of the curd. Chill for at least 3 hours and up to one week before serving.
Wow! Now this one amazing dessert. It definitely takes a little bit of time, but it's well worth it, especially since it's a rather unusual dessert and we can bet that your guests have never had anything like it before. Yum!
Article Source: Food Network
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