Tiny Pavlovas with Berries and Lemon Custard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Wait until the last minute to float the tiny meringues in the lemon mixture. Ingredients:
3 egg whites |
1/8 teaspoon salt |
1/2 cup sugar |
1/2 teaspoon vanilla extract |
2/3 cup sugar |
2 1/2 teaspoons cornstarch |
1/2 teaspoon grated lemon rind |
3/4 cup water |
1/3 cup fresh lemon juice |
1 egg yolk |
1 1/4 cups raspberries |
1 1/4 cups blueberries |
Directions:
1. Cover a baking sheet with parchment paper; secure with masking tape, and set aside.
2. Beat egg whites (at room temperature) and salt in a bowl at high speed of a mixer until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Add vanilla, and beat until blended. Spoon meringue into a pastry bag fitted with a large star tip. Pipe into 60 portions onto prepared baking sheet, forming pointed mounds 1 inch wide and 1 inch high.
3. Bake at 200° for 1 hour or until dry. Turn oven off, and let meringues cool in closed oven at least 12 hours. Carefully remove meringues from paper.
4. Combine 2/3 cup sugar, cornstarch, and lemon rind in a saucepan; stir well. Gradually add water and lemon juice; stir with a wire whisk until blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Gradually stir one-fourth of hot lemon mixture into egg yolk; add to remaining lemon mixture, stirring constantly. Cook over medium heat 1 minute or until thickened, stirring constantly. Pour lemon custard into a bowl; place plastic wrap on surface, and chill.
5. Spoon 2 tablespoons lemon custard onto each of 10 dessert plates, and top each with 6 meringues. Arrange 2 tablespoons raspberries and 2 tablespoons blueberries on each plate. Garnish with currants and edible flowers, if desired.
6. Note: You can store baked meringues in an airtight container for up to 2 days.
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