Blueberry Pavlova

By á-36147

Ingredients

• Meringue
• 6 6 6 egg whites, at room temperature
• 1/2 1/2 1/2 tsp cream of tartar
• pinch pinch of salt
• 1-1/4 1-1/4 1-1/4 cup of granulated sugar
• 2 2 2 tbsp cornstarch
• 1/2 1/2 1/2 tsp vanilla extract
• Blueberry Sauce
• 2 2 2 pint of blueberries
• 3-4 3-4 3-4 tbsp sugar
• zest zest of one lemon
• Whipped Cream
• 1 1 1 cup heavy cream (35% fat), cold
• 3-4 3-4 to tbsp icing sugar, to taste
• 1 1 1 tbsp vanilla extract

Details

Adapted from google.ca

Preparation

Step 1

Meringue
Lay parchment paper on a baking sheet.
Using a round bowl turned upside down, draw circles to use as a template for your meringue.
Add the cream of tartar and salt to your egg whites.
In a separate bowl, mix together the sugar and cornstarch
Beat the egg whites, using a handheld mixer or a stand mixer, for a few minutes until frothy (2-3 minutes) on medium-low speed.
Add sugar a spoonful at a time while still beating the egg whites, until incorporated and beat mixture on medium speed for 1-2 minutes.
Add the vanilla extract and continue beating on medium-high until stiff peaks are formed (4-5 minutes).
Using a rubber spatula (or a spoon), spread the egg whites onto your circular templates. (I made 6 small circular meringues and one large one on a separate baking sheet). The meringue layer should not be too thin since you want some body to the meringue.
Bake for 60 minutes at 250F. Add 10-15 minutes baking time for the larger meringue.
If you have time, allow the meringues to sit with the oven turned off for 2 hours to dry out the meringue.
Meringues can be made in advance the day before and stored in an airtight container.

Blueberry Sauce
In a small pot, add blueberries and sugar and heat up to medium-low.
Crush the berries with the back of a spatula (or I used a potato masher).
Let it simmer for 10 minutes until blueberries are cooked.
Add lemon zest.
Taste and add sugar/zest as required and turn off the heat.
This can also be made in advance and refrigerated.

Whipped Cream
Whip the cream until soft peaks form.
Add icing sugar and vanilla and continue whipping until stiffer peaks form.
Store in the refrigerator until you need it.

To assemble the pavlova
Place your meringue on a plate.
Spoon the blueberry sauce on top.
Layer the whipped crem with an icing spreader.
Add fresh blueberries on top.
Slice into wedges if you've made the large pavlova and serve.