Lemon Pavlova with Peaches and Cream

Never a big fan of meringue, this version won me over. The slow, low temperature baking process produces a fragile, porcelain-like exterior with a soft, chewy middle. The individual pavlova (named in honor of Russian ballerina Anna Pavlova) are shaped with a small well in the center to hold whipped cream and fruit. The recipe may seem involved, but is in fact fairly simple, the key is not to rush the cooling time in the oven.
Here we used canned peaches, but look forward to making these again when the berries come on.



Lemon Pavlova with Peaches and Cream (adapted from May 2016 Better Homes and Gardens)

• 6
  egg whites
• 1/8
  teaspoon cream of tartar
• pinch salt
• 1 1/2
  cups sugar
• 1
  teaspoon lemon juice
• 1/4
  teaspoon orange water or 1/2 teaspoon vanilla
• 2 1/2
  teaspoons cornstarch
•  sliced peaches or berries
• 1 pint heavy whipping cream 
• Fresh mint

Directions

1. Allow egg whites to stand at room temperature 30 minutes (this helps create more volume). Meanwhile, line a baking sheet with parchment.
2. Preheat oven to 250 degrees F. For meringue, in the bowl of a stand mixer fitted with the whisk attachment* beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. Add the 1 1/2 cups sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form and meringue is no longer gritty (18 to 20 minutes), scraping down bowl as needed. Beat in lemon juice and orange water. Using a rubber spatula, gently fold in cornstarch.
3. Spoon meringue mixture into 8 large mounds (about 3/4 cup each) on a parchment paper-lined very large baking sheet, spacing them 3 inches apart. Using the back of the spoon, create an indent in each meringue. Bake for 1 hour. Turn off oven; let meringue dry in oven with the door closed for 1 hour. Remove and cool completely.

       Whip cream into stiff peaks. Spoon over individual pavlova and top with peaches.
       Garnish with fresh mint. Serve immediately.