Light, airy, crispy meringue topped with orange zest whipped cream and fresh berry jam.. A healthier dessert diet that is gluten-free treat and topped with antioxidants. I don’t think you need another excuse to have more than one.

Ingredients

6 egg whites (use the yolks )
1 teaspoon cream of tartar
1/4 teaspoon salt
1 1/4 cups sugar

1 cup blueberries
1/4 cup sugar
1/4 cup light corn syrup
1 teaspoon lemon juice
1 teaspoon lemon zest
mint leaves to garnish

Direction

  1. With an electric mixer set to medium whisk together the egg whites, cream of tartar and salt for 3 minutes. Let the mixer keep running and add in the sugar, a spoonful at a time. Once the meringue is thick and can form stiff peaks you’re done (about 6 minutes total)!
  2. Cover a baking sheet with parchment paper. Spoon on big dollops of meringue and press the centers to form little bowls (to hold the jam later). Bake at 250°F for 1 hour and 20 minutes. Halfway through baking be sure to rotate the pan(s) so that they bake evenly.
  3. To make the jam combine the blueberries, sugar, corn syrup, lemon juice + zest in a small pan. Cook over medium heat (so it just reaches the boiling point) for 6-8 minutes. Remove from heat, the jam will thicken as it cools. Top the Pavlovas with warm jam and a mint sprig.

 

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