I made crème patisserie for my Daring Bakers’ Challenge Crostata, which left me with 8 leftover egg whites. I had just been paging through an old Saveur magazine and remembered their article on Pavlova, which coincidentally, called for 8 egg whites.
The baking technique for the meringue leaves it crispy on the outside, yet marshmallowy soft on the inside. However, next time I am going to experiment with reducing the sugar in the meringue, because it is tooth achingly sweet, even for me . . . which is saying a lot!
Adapted from Saveur magazine
Key Lime Curd
1/2 cup sugar
1/3 cup key lime juice
2 tbsp. unsalted butter, cubed, and chilled
In a small saucepan over medium heat, whisk together the sugar, egg, and key lime juice; cook, whisking constantly, until thickened, 8–10 minutes. Remove pan from heat and whisk in unsalted butter, letting each cube incorporate before adding the next. Strain curd through a fine sieve set over a small bowl; press plastic wrap against the surface of curd and refrigerate until well chilled.
2 1/2 cups sugar
1⁄4 cup cornstarch
1 tbsp. distilled white vinegar
1 tbsp. vanilla extract
8 egg whites, room-temperature
Heat oven to 350°. In a small bowl, stir together cornstarch, vinegar, and vanilla extract; set aside. In the bowl of a stand mixer fitted with a whisk, beat the sugar and egg whites on low speed until combined. Increase speed to medium-high and beat until soft peaks form. Add cornstarch mixture to egg whites; continue beating until very stiff and glossy peaks form, about 5 more minutes.
Place a 9″ round cake pan in the center of a large sheet of parchment paper and use a pencil to trace a circle around the outside of the pan. Flip the sheet of parchment paper and transfer it to a baking sheet so that the marked side is face down. Gently push the meringue from the mixing bowl to the center of your circle.
Using a rubber spatula, shape it into a 9″ disk using the outline as a guide; smooth top and sides with rubber spatula. Transfer meringue to the oven; reduce oven temperature to 215°; bake for 1 hour and 15 minutes. Turn off oven and let meringue stay in there until cooled, 3–4 hours. Gently peel parchment paper from the meringue and, using 2 metal spatulas, transfer meringue to a cake stand.
Yogurt crème and final assembly
1 cup heavy cream, chilled
1⁄2 cup chilled vanilla whole milk yogurt
Kiwifruit, peeled, and sliced
In the bowl of a stand mixer fitted with a whisk, beat heavy cream and yogurt on medium-high speed until stiff peaks form. Pour the whipped cream mixture onto the cooled meringue and spread evenly over meringue’s top using a rubber spatula.
Decorate the top of the pavlova with raspberries and kiwifruit. Remove the reserved key lime curd from the refrigerator and stir vigorously; Cut the pavlova into slices and serve immediately with key lime curd spooned over each slice.