Pavlova with Lemon Curd and Peaches
 
 
Ingredients
  • 4 egg whites, room temperature
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar
  • 1 cup FINE granulated sugar
  • 4 tsp cornstarch
  • 2 tsp white wine vinegar
  • 1 tsp vanilla extract
  • 1 cup heavy cream, chilled
  • 1 batch luscious lemon curd http://justasmidgen.com/2012/02/14/mini-sunkissed-linzer-cookies/
  • fresh peach slices and berries
Instructions
  1. Preheat oven to 275F.
  2. Beat egg whites, salt and cream of tartar in a mixer fitted with a whisk attachment on high speed until the whites hold a stiff peak. Add the sugar, tablespoon by tablespoon until it is stiff and glossy and sugar is dissolved. Beat in the cornstarch, then the vinegar then the vanilla.
  3. Line baking sheets with parchment paper. Dollop a hefty spoonful of meringue and the smooth into a nest with the back of your spoon.
  4. Bake for 1 to 1 1/4 hours, or until meringue is firm and only lightly browned. Pavlova will be moist on the inside. Cool slightly, then move Pavlovas to individual serving plates. Fill centers with whipped cream, spoon over lemon curd and scatter with peach slices and raspberries.
Recipe by Just a Smidgen at https://justasmidgen.com/2014/09/03/pavlova-lemon-curd-peaches/