Desserts

Honey Curd Pavlovas with Pistachio & Blueberries

  • Medium

  • 50 mins

The only thing better than sharing a pavlova with friends… is having one all to yourself. Individual pavlovas mean each bite has a delectable mix of textures. From the crumbly crust and a gooey honey-curd-filled centre, to an uplifting topping of blueberries and toasted pistachios. You might even be tempted to grab a second one, if there’s any left!

  • Skill Level

    Medium

  • Prep Time

    20 mins

  • Cooking Time

    30 mins

  • Servings

    6

Ingredients

Individual Pavlovas

  • 4 egg whites
  • 220g (1 cup) caster sugar
  • 1 tsp white vinegar
  • 1 tsp vanilla essence
  • 300ml (1¼ cups) thickened cream, whipped
  • Chopped toasted pistachios & fresh blueberries, to serve.

 

Honey Curd

  1. Preheat oven to 150°C (fan-forced). Line a large tray with baking paper.
  2. Using a stand mixer (or electric beaters), whisk egg whites in a bowl on high until stiff peaks form.
  3. Add sugar 1 tablespoon at a time at 30 second intervals. Continue whisking for 5-6 minutes until glossy and stiff.
  4. Add vinegar and vanilla essence and whisk for 2 minutes until glossy and combined.
  5. Spoon 6 large rounds of meringue onto a prepared tray, leaving 5cm of space between each. Use a spoon to indent the middle of each meringue round.
  6. Reduce oven to 120°C (fan-forced). Bake for 30 minutes, or until crisp to the touch.
  7. Turn oven off and leave meringues to cool in oven for 1 hour with door closed.
  8. While meringues are baking, make honey curd. Fill a medium saucepan ¼ full of water. Place on stovetop and bring to a simmer.
  9. In a heatproof bowl, whisk egg yolks, honey, and lemon juice. Place bowl on top of simmering water and cook for 1-2 minutes, stirring constantly.
  10. Add butter to bowl, 2 cubes at a time. Allow butter to melt and combine into mixture each time. Continue to stir for 2-3 minutes until curd thickens. Pour into a bowl and allow to cool.
  11. To serve: top each meringue with whipped cream, cold honey curd, pistachios, and fresh blueberries.
  12. Storage instructions: Honey curd can be made a few days ahead and stored in an airtight container in the refrigerator. Meringues can be made a day ahead and stored in an airtight container.

Used in this recipe

  1. Preheat oven to 150°C (fan-forced). Line a large tray with baking paper.
  2. Using a stand mixer (or electric beaters), whisk egg whites in a bowl on high until stiff peaks form.
  3. Add sugar 1 tablespoon at a time at 30 second intervals. Continue whisking for 5-6 minutes until glossy and stiff.
  4. Add vinegar and vanilla essence and whisk for 2 minutes until glossy and combined.
  5. Spoon 6 large rounds of meringue onto a prepared tray, leaving 5cm of space between each. Use a spoon to indent the middle of each meringue round.
  6. Reduce oven to 120°C (fan-forced). Bake for 30 minutes, or until crisp to the touch.
  7. Turn oven off and leave meringues to cool in oven for 1 hour with door closed.
  8. While meringues are baking, make honey curd. Fill a medium saucepan ¼ full of water. Place on stovetop and bring to a simmer.
  9. In a heatproof bowl, whisk egg yolks, honey, and lemon juice. Place bowl on top of simmering water and cook for 1-2 minutes, stirring constantly.
  10. Add butter to bowl, 2 cubes at a time. Allow butter to melt and combine into mixture each time. Continue to stir for 2-3 minutes until curd thickens. Pour into a bowl and allow to cool.
  11. To serve: top each meringue with whipped cream, cold honey curd, pistachios, and fresh blueberries.
  12. Storage instructions: Honey curd can be made a few days ahead and stored in an airtight container in the refrigerator. Meringues can be made a day ahead and stored in an airtight container.
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