Pavlova desserts with lemon curd
PREPARATION
1,5 hours
PORTIONS
20 min preparation, meringue drying from 2 hours
COMPLEXITY
easily
French meringue is egg whites whipped with sugar. When we whip egg whites, they become saturated with air. The longer we beat them, the smaller the air bubbles become.
When we add sugar, it dissolves due to the moisture in the proteins, surrounds the air bubbles, and stabilizes them.
Such meringue is best used for mini meringue, meringue roll, Pavlova desserts, as a base for biscuits.
Ingredients
- 3 egg whites C0
- 140 gr fine sugar (you can take 100 gr of sugar and 40 gr of powdered sugar), add sugar first, and then powdered sugar.
For the French meringue, I use egg whites of room temperature. In warm proteins sugar melts faster, and protein chains hold air better. But this is not an obligatory condition, you can also beat cold egg whites, especially in a planetary mixer.
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Method
Place the egg whites in a bowl or mixer bowl, add a pinch of salt and start whipping at the first speed until all the egg whites turn into foam.
Increase the speed of the mixer and start adding fine sugar in very small portions. When the sugar has been added, increase the speed to maximum and beat for another 2-3 minutes.
The meringue should be stable, shiny, without grains of sugar, it should not move at all when the bowl is turned over.
The acid helps to stabilize the protein, so almost at the end you can add 1 tsp. lemon juice, but this step can be skipped.
We put the meringue in a pastry bag with a “closed star” nozzle, then place dessert baskets on baking parchment.
Dry at 90-100°C for 1.5-3 hours in the oven.When the meringue is dry, you need to open the oven door and let it cool down gradually.
You can find the recipe for lemon curd at the link in Basics of cooking.
Cream for desserts
- 250 gr mascarpone
- 100 gr cream 33%
- 100 gr powdered sugar
- Vanilla extract to taste
Put all the ingredients in a mixer bowl and whip well. Decorate desserts with cream using a pastry bag and a “closed star” nozzle.
