Light and delightful, this melt-in-your-mouth pavlova is perfectly sweet with a touch of tartness.
An impressive addition to your Spring and Summer soirées.
Yield 8 Servings
Mis en Place
150 g Fresh Egg Whites (room temperature)
200g Granulated Sugar
10g Vanilla Extract
100g Confectioners Sugar
125 g Lemon Juice
180g Granulated Sugar
3 Whole Eggs
Zest of 1 Lemon
Pinch of Salt
180g Unsalted Butter
1-2 Ripened Peaches for Garnish
Preheat oven to 200 degrees Fahrenheit.
In a stand mixer, using a very clean bowl whip egg whites on medium speed until frothy.
Slowly add granulated sugar until soft peaks form.
Increase speed to high after all the sugar has been incorporated and whip to stiff and glossy peaks.
Add vanilla extract.
Sift confectioners sugar over the bowl and using a spatula carefully fold the sugar into the meringue. Do not over mix.
On a baking sheet lined with parchment draw a 7" circle and flip the paper upside down.
Dollop meringue onto the circle in a mound.
Using a small offset spatula shape the meringue into a round cylinder and draw with the spatula upwards to create vertical lines leaving a smooth top for the topping later.
Bake for 1 hr. Do not open the oven door while baking.
Turn off oven after 1 hr and crack the door so it sits ajar (I like to use a wooden spoon).
Let sit for an additional hour to allow the pavlova to continue to dry, then let cool at room temperature.
Prepare lemon cream.
In a glass or stainless steel bowl, combine lemon juice, zest of 1 lemon, granulated sugar, salt and eggs.
Place over a small saucepan filled with 1” depth of water. Over medium heat, continually whisk until it becomes thick and registers 75 degrees Celsius on a thermometer.
Remove from heat and add cold butter, whisk until smooth.
Push cream through a sieve and cover with plastic wrap to the surface. Chill in the refrigerator.
Once pavlova is cooled, spoon chilled lemon cream on top the pavlova.
Thinly slice ripened peaches and lay over top.
Drizzle with honey and serve.