Pistachio Pavlovas with Lemon Curd and Berries

Name: Pistachio Pavlovas with Lemon Curd and Berries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons kosher-for-Passover cream of tartar; 59 milliliters dry-roasted pistachios, chopped; 1 large egg white; 4 larges egg whites; 2 larges eggs; 118 milliliters granulated sugar; 177 milliliters granulated sugar; 118 milliliters fresh lemon juice (about 3 lemons); 2 teaspoons grated lemon rind; 1 teaspoon potato starch; 340 grams packages fresh raspberries; 1 Dash salt

Pistachio Pavlovas with Lemon Curd and Berries is a gluten free, dairy free, fodmap friendly, and vegetarian recipe with 8 servings. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 202 calories, 5g of protein, and 4g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up eggs, raspberries, dash of salt, and a few other things to make it today.

Instructions

Preheat oven to 25

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Oven

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.

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Baking Paper

Baking Sheet

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.

Ingredients you will need

Granulated Sugar

Cream Of Tartar

Egg Whites

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Blender

Bowl

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.

Ingredients you will need

Egg Whites

Equipment you will use

Baking Sheet

Sprinkle evenly with nuts.

Ingredients you will need

Nuts

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.

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Baking Sheet

Oven

Remove from oven, and carefully remove meringue nests from paper.

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Oven

To prepare lemon curd, combine whole eggs and 1 egg white in a medium bowl; stir well with a whisk.

Ingredients you will need

Lemon Curd

Egg

Egg Whites

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Granulated Sugar

Potato Starch

Juice