Egg White Foam + Sugar = Meringue
The amount of sugar will increase the crispiness of a meringue after it’s cooked. I use a little over 40g of sugar per (large) egg white.
For the Pavlova
- 5 egg whites
- Pinch salt
- 220g caster sugar
- 8g cornstarch
- 5g white wine vinegar
- 5g vanilla extract
For the Lemon Curd
- 5 egg yolks
- 120g caster sugar
- 120g freshly squeezed
- 3 lemons, zested
- 90g unsalted butter
- Preheat the oven to 135˚C and line a large baking tray with parchment paper or simply use a silicone baking mat.
- Start whipping at low speed, then gradually increase the speed to medium (setting 6). When the egg whites begin to look foamy, begin adding the sugar in one tablespoon at a time.
- Once the sugar is incorporated and dissolved, increase the speed to high and whip until glossy stiff peaks form (but not super stiff). At this point you may reserve some to make a batch of meringue. Add cornstarch, lemon juice and vanilla and fold. I usually make some meringue and some pavlova.
- Remove the mixing bowl from the machine and spoon the meringue into 6 dollops on the prepared baking sheet. Use the back of a spoon to from the meringue into egg-like shapes, then use the spoon to make a litte crater in the centre for the lemon curd.
- Place the tray in the oven and immediately reduce the heat to 120˚C. After half hour, reduce to 80˚C and bake for another 30-45 minutes. Turn the oven off, and crack the oven door ajar for a bit to let out some of the heat. Let the pavlovas/meringues sit and cool inside the oven for an hour.
- In a saucepan on medium heat, add the egg yolks, sugar, lemon juice and lemon zest to the bowl and whisk until smooth. This can’t be done on a stand mixer because you’re cooking the curd mix. Once the curd thickens, remove from heat and stir in the butter 1 tablespoon at a time until well combined. Pass through a chinois or a strainer, cool at room temperature and refrigerate.
- Once cooled, fill the pavlovas with lemon curd and serve. The pavlova shells can be made one day in advance. Lemon curd can be made one week in advance.