Orange-Cream Pavlovas

Name: Orange-Cream Pavlovas
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons cornstarch; 3 larges egg whites, at room temperature; 3 larges egg yolks, at room temperature; 4 larges eggs, at room temperature; 237 milliliters heavy cream, chilled; 1 teaspoon zest and 2 tablespoons juice from 1 lemon; 1 orange (See Notes); 3 Tbsps zest and 1/2 cup juice from 2 oranges (See Notes); 1 teaspoons salt; 296 milliliters sugar; 2 Tbsps unsalted butter, cut into small pieces; 1 teaspoons pure vanilla extract; 1 teaspoon white vinegar

You can never have too many dessert recipes, so give Orange-Cream Pavlovas Head to the store and pick up orange, egg whites, salt, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Adjust oven rack to middle position and preheat oven to 200°F. Line baking sheet with parchment paper and spray lightly with baking spray.

Ingredients you will need

Baking Spray

Equipment you will use

Baking Paper

Baking Sheet

Oven

Beat whites, vinegar, and 1/8 teaspoon salt on medium-low speed until loosened, about 30 seconds. Increase speed to medium-high and beat until soft peaks form, 2 to 3 minutes.

Ingredients you will need

Vinegar

Salt

Combine 3/4 cup sugar and cornstarch and, with mixer running, slowly add to bowl 1 tablespoon at a time. Once all the sugar mixture has been added, continue mixing until stiff, glossy peaks form, about 2 minutes longer.

Ingredients you will need

Corn Starch

Sugar

Equipment you will use

Blender

Bowl

Add vanilla and beat just until combined.

Ingredients you will need

Vanilla

Spoon 6 meringues about 1 inch apart onto prepared baking sheet, using the back of the spoon to make an indentation—meringues should resemble nests.

Equipment you will use

Baking Sheet

Bake until firm and dry, about 1 1/2 hours. Turn oven off, prop oven door open with a wooden spoon, and allow meringues to cool in oven about 1 hour. Meringues may be stored in an airtight container up to 24 hours.

Equipment you will use

Wooden Spoon

Oven

Meanwhile, whisk the eggs, egg yolks, remaining 1/2 cup sugar, and remaining 3/8 teaspoon salt together in a medium heavy-bottomed saucepan.

Ingredients you will need

Egg Yolk

Sugar

Egg

Salt

Equipment you will use

Sauce Pan

Whisk

Add 2 tablespoons orange zest, lemon zest, orange juice, and lemon juice and cook over medium-low heat, whisking constantly, until thickened and the consistency of pudding, 8 to 10 minutes.

Ingredients you will need

Orange Juice

Lemon Juice

Orange Zest

Lemon Zest

Equipment you will use

Whisk

Strain curd into medium bowl.

Equipment you will use

Bowl

Add butter and stir until completely incorporated.

Ingredients you will need

Butter

Place a piece of plastic wrap directly on the surface of the custard and chill completely. Alternatively, place bowl in ice bath and stir constantly until custard is completely cooled, about 10 minutes.

Ingredients you will need

Custard

Wrap

Ice

Equipment you will use

Plastic Wrap

Bowl

To make segments, cut off about 1/2-inch from to and bottom of orange. Using a sharp knife, cut the skin and pith off the orange, leaving the flesh exposed.

Ingredients you will need

Orange

Equipment you will use

Knife

Cut between the membranes to obtain segments.

Cut each segment into 3 or 4 pieces.

Whisk cream in a chilled bowl until stiff peaks form, 2 to 3 minutes. Stir 1/3 of the cream into the chilled custard, then, fold in the remaining cream, remaining 1 tablespoon orange zest, and orange segments.

Ingredients you will need

Orange Slices