Pistachio Pavlovas with Lemon Curd and Berries

Pistachio Pavlovas with Lemon Curd and Berries
Pistachio Pavlovas with Lemon Curd and Berries

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Meringues:

  • 1/4

    teaspoon kosher-for-Passover cream of tartar

  • 4

    large egg whites $

  • 3/4

    cup granulated sugar $

  • 1/4

    cup dry-roasted pistachios, chopped

  • Lemon curd:

  • 2

    large eggs $

  • 1

    large egg white $

  • 1/2

    cup granulated sugar $

  • 2

    teaspoons grated lemon rind

  • 1/2

    cup fresh lemon juice (about 3 lemons)

  • 1

    teaspoon potato starch

  • Dash of salt

  • 2

    (6-ounce) packages fresh raspberries $

  • 1

    tablespoon kosher-for-Passover powdered sugar (optional)

Directions

1. Preheat oven to 250°. 2. To prepare meringues, cover 2 baking sheets with parchment paper. Draw 4 (4-inch) circles on each piece of paper. Turn paper over; secure with masking tape. 3. Place cream of tartar and 4 egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. 4. Divide the egg white mixture evenly among 8 drawn circles on baking sheets. Shape meringues into nests with 1-inch sides using the back of a spoon. Sprinkle evenly with nuts. 5. Bake at 250° for 1 hour, rotating baking sheets after 30 minutes. Turn oven off, and cool meringue nests in closed oven for 2 hours. Remove from oven, and carefully remove meringue nests from paper. 6. To prepare lemon curd, combine whole eggs and 1 egg white in a medium bowl; stir well with a whisk. Heat 1/2 cup granulated sugar, rind, juice, potato starch, and salt over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge. Gradually add hot juice mixture to egg mixture, stirring constantly with a whisk. Return juice mixture to pan. Cook over medium heat for 2 minutes or until thick, stirring constantly. Spoon curd into a bowl; cool to room temperature. Cover and chill. 7. Arrange about 1/4 cup raspberries in each meringue nest; top with about 2 tablespoons lemon curd. Sprinkle the nests evenly with powdered sugar, if desired. Serve immediately.

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