If you have never tried (or never even heard of) Pavlova before I don't blame you. It's not a dessert that I see very often either. Mainly I've seen them in cookbooks and I always think, "Whoa, that's gorgeous!"
It's a very pretty dessert. So it only makes sense that it was created and named after a famous ballet dancer (thank you, Wikipedia).If you've never tried Pavlova before you might be curious what it tastes like. It's a meringue dessert, so it's crunchy on the outside and soft on the inside. It reminds me of what I'd imagine a baked marshmallow to taste like. And Pavlova is usually served with whipped cream and berries. I decided to skip the whipped cream (but feel free to add it in if you want) and make a quick blueberry jam to top these. Pavlova with Blueberry Jam, makes 8-10 servings. Pavlova recipe from here.
6 egg whites (use the yolks to make ice cream!)
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 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)!
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.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.Easy, huh? I bet you thought these would be really hard to make. They're not. You were wrong. How weird for you. 😉 xo. Emma