Mini Pavlovas with Blood Orange Curd
Here we are again.
You & I and some blood oranges.
The season is so short, and it’s nearly impossible to get these out of season, I need to enjoy them now. It’s almost embarrassing how I’ve started to hoard them. Whole Foods had a sale this week and I left with three bags. I even bought a new fruit bowl to accommodate my citrus bounty. And if you came over to my house and commented on my large bowl of blood oranges, I may or may not gush over how gorgeous they are and offer to cut one open for you. In which you would probably respond with a slight look of shock and decline my offer and very quickly change the subject.
I made pavlovas as an edible fruit container of sorts. Don’t be intimidated by pavlovas, although they look difficult and impressive, they are actually very simple. As long as you make sure that not a single drop of fat (yolks or residual butter left over in a bowl) come in contact with the egg whites, they really don’t require much skill.
Miniature Pavlovas with Blood Orange Curd
Yield: 4 servings
For The Pavlovas
- 2/3 cup granulated sugar
- 2 tsp cornstarch
- 2 large egg whites, room temperature (reserve the yolks for the lemon curd)
- pinch of salt
- 1 tsp white vinegar
- ½ tsp vanilla extract
For The Curd:
- 2 tsp blood orange zest
- ½ cup fresh squeezed blood orange juice
- 1 tbs lemon juice
- 1/3 cup white sugar
- 2 tsp corn starch
- 1 whole eggs plus three yolks
- ¼ cup unsalted butter, cut into cubes
- Sliced fresh strawberries & whipped cream for serving, if desired
- Preheat oven to 275.
- In a small bowl, whisk together the sugar and the cornstarch.
- In the bowl of a stand mixer add the egg whites and pinch of salt. Beat on medium speed until soft peaks form.
- Turn mixer to high and slowly add the sugar mixture, continue to beat until peaks start to firm, about 1 to 2 minutes. Slowly add the vinegar and vanilla, beat until stiff peaks form and meringue is glossy.
- Cover a large baking sheet with parchment paper (or a Silpat). Spoon meringue onto to parchment in 4 equal sized “nests” making an indentation in each round with a spatula. Each nest should be about 2 inches across, 1 ½ inches high and have a well in the center to hold the curd.
- Place baking sheet in the oven and bake until the miniature pavlovas are dry and “crisp” on the outside, about 40 to 50 minutes (it’s OK to open the oven during cooking to peek at the pavlovas to make sure they aren’t cooking too quickly). Turn off the oven, open the oven door half way and allow the pavlovas to cool in the oven until room temperature before removing.
- Add the zest, blood orange juice, lemon juice, sugar, cornstarch, whole eggs and yolks to a bowl and whisk until well combined. Add the blood orange mixture to a pan over medium/low heat along with the butter. Whisk until thickened, about 10 minutes. Allow to cool to room temperature, refrigerate until ready to use (can be made up to 3 days in advance, store in an air tight container in the refrigerator until ready to use).
- Top each pavlova with curd (as well as berries and whipped cream, if desired) just before serving.
Jen @ Savory Simple February 18, 2013 um 9:54 am
I’m jealous that your blood orange curd turned out so beautiful in color. When I made it last year and added the yolks it turned orange. Still one of my favorite curds of all time though. This looks incredible.
Jackie February 18, 2013 um 10:50 am
Thanks! This is the pinkest it’s turned out for me, last time I made it, it had a brownish hue to it. But either way, still delicious!
Cassie | Bake Your Day February 18, 2013 um 12:48 pm
Keep the blood oranges coming. These pavlovas are stunning!
Averie @ Averie Cooks February 18, 2013 um 1:01 pm
That blood orange curd – I want that on everything!
Jackie February 19, 2013 um 7:29 am
It’s so good! I want to make a huge batch of it.
Gerry @ Foodness Gracious February 18, 2013 um 3:35 pm
Pavlova is a really popular dessert back in the U.K for some reason. I love it when it gets all chewy on the inside and filling these with the orange curd sounds right up my alley!
Jackie February 19, 2013 um 7:31 am
Really? It’s so fun to hear what’s popular other place. I really like these for guests because they are easy to make ahead and they are so impressive.
Julie @ Table for Two February 18, 2013 um 4:15 pm
This past weekend I encountered my first blood orange and it tasted AMAZING. I also saw pavlovas for the first time. So you basically take my weekend firsts and combined them into one. You rock. This looks SO good!
Jackie February 19, 2013 um 7:32 am
I’m stalking you 😉
a farmer in the dell February 18, 2013 um 4:56 pm
Blood orange curd? yes please! This sounds amazing.
Chung-Ah | Damn Delicious February 18, 2013 um 10:04 pm
Can you believe I’ve never had a blood orange before?! Embarrassing, I know. I think I need to start hoarding them too and make this pavlova stat!
Jackie February 19, 2013 um 7:32 am
You need to buy some! The flavor is awesome, and they go out of season soon. huuuuuuuuury!
Stephanie @ Eat. Drink. Love. February 18, 2013 um 10:10 pm
I have always wanted to make a pavlova! You can keep the blood orange recipes coming, I love it!
Jackie February 19, 2013 um 7:33 am
You should! Totally easy 🙂
Carolyn February 19, 2013 um 3:37 am
That blood orange curd is just gorgeous! Makes the pavlovas really stand out.
claire @ the realistic nutritionist February 19, 2013 um 7:04 am
I don’t know what a pavlova is. Is it like a meringue? It looks like dough. Delicious, blood orangey dough.
Jackie February 19, 2013 um 7:34 am
Yes, it’s a meringue. It’s crispy and melt-in-your-mouth on the outside and a little marshmallow like on the inside.
amy @ fearless homemaker February 19, 2013 um 8:14 am
YUM! I love pavlovas, or really, anything involving egg whites – meringues, egg whites in cocktails, etc. These look fantastic!
Anna @ Crunchy Creamy Sweet February 19, 2013 um 11:51 am
The color of your blood orange curd – swoon!!! Seriously, you just made me panic a little and now I want to hoard the blood oranges!!! LOVE pavlovas! (sorry for all of the exclamation points but WAHH – I need more blood oranges!!! )
ashley – baker by nature February 19, 2013 um 6:43 pm
Blood oranges are you jam! I actually thought about you when I hoarded home 12 of them tonight! This recipe is brilliant!
chinmayie @ love food eat February 20, 2013 um 7:34 am
How pretty! These look too good to eat 🙂
Laura February 20, 2013 um 7:34 am
Gorgeous! I’ve been enjoying all the gorgeous citrus in the stores – but can’t imagine what you’re swimming in 🙂
Kristen ~ Smashed Garlic February 20, 2013 um 8:19 am
I just adore pavlova and anything "mini", these look beautiful and sound heavenly.
RavieNomNoms February 20, 2013 um 9:36 am
What a lovely recipe!! I can’t even imagine having such lovely fruit this time of year!
bianca y February 27, 2013 um 3:18 pm
You take beautiful photos! I don’t know what a pavlova is, but not I want one.
Spring/Summer Dessert Compilation | Rou's Sweet Corner May 17, 2013 um 12:29 pm
[…] Mini Pavlovas with blood orange curd or you can use lemon curd […]