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 of Pavlova With Blueberry Jam

  • 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 of Pavlova With Blueberry Jam

  1. With an electric mixer set to medium, whisk together the egg whites, cream of tartar and salt for 3 minutes.
  2. Let the blender work and add the sugar, a spoonful at a time. Once the meringue is thick and can form firm peaks, you’re done (about 6 minutes in total)!
  3. Cover a baking sheet with parchment paper. Divide over large spoonfuls of meringue and press the centers to form small bowls (to retain the jam later).
  4. Bake at 250 ° F for 1 hour and 20 minutes. Halfway through cooking, be sure to rotate the pans so that they cook evenly.
  5. To make the jam, combine the blueberries, sugar, corn syrup, lemon juice + zest in a small saucepan.
  6. Cook over medium heat (so that it just reaches the boiling point) for 6-8 minutes. Remove from heat, the jam will thicken as it cools.
  7. Garnish the pavlovas with warm jam and a sprig of mint.

 

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