Saffron Pavlovas with Lemon Curd
a sweet treat recipe
Sheri’s passion for sharing the tips and techniques she’s acquired after more than 40 years in the kitchen comes to life in her delicious recipes—both savory and sweet—that she likes to describe as “aspirational but always attainable”. A lifelong New Yorker, Sheri loves to spend her free time exploring her beloved city (and likely eating a cheeseburger) with her husband and 3 kids.
Pavlovas get a subtle flavor boost with the addition of saffron to the meringue, which pairs perfectly with a lemon curd filling. Garnish with finely ground pistachios and edible rosebuds for an easy, elegant and delicious dessert!
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 2 H
TOTAL | 2 H 30 M
6 SERVINGS
| 1 pavlova
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SPECIAL EQUIPMENT:
HAND OR STAND MIXER
SHEET PAN
PARCHMENT PAPER
- Pre-heat the oven to 200 degrees; line a baking sheet with parchment paper. If you like you can trace six 4” circles on the paper. Flip it over so that the pencil is on the underside.
- Using the whisk attachment of a stand or hand mixer, beat the egg whites and saffron on medium-low speed until the entire surface is covered in tiny bubbles. Add the cream of tartar and increase the speed to medium. When “tracks” are visible, start adding the sugar. Add in stages, letting the whites absorb the sugar before adding more. Once all of the sugar is incorporated increase the speed to high and beat until the meringue is stiff and glossy. To tell if the meringue is ready, you should be able to see a little “peak” at the bottom of the whisk. Remove the whisk, turn it upside down, and if that peak droops or moves you do not have stiff meringue yet. Re-attach the whisk and keep beating.
- Using a large spoon, evenly divide the meringue on your baking sheet, creating six equal mounds. Use the back of the spoon to smooth and shape the meringue into discs, then create a well in the center of each (this will hold the curd).
- Bake for 2 hours, then turn the oven off and let the pavlovas cool in the oven with the door ajar for 1 hour. Remove from the oven to cool completely.
- To serve, spoon the curd into the wells of the pavlovas, and garnish with the pistachios and rose petals.
Pavlovas can be stored, unfilled, in an airtight container at room temperature for up to 2 days. Once filled they should be served within a few hours.
It's easiest to separate eggs when cold, but be sure to bring the whites to room temperature before beating for a perfect meringue.
Beat the whites on low speed till the entire surface is covered in tiny bubbles, to create a sturdy "base" that will hold up when you increase the speed and add your sugar.
super negin grade
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.035 oz - REFILL$12
.176 oz - REFILL$55
