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Blood Orange Pavlova

The recipe for the pavlova is by Alton Brown!
Course: dessert + sweets
Servings: 8 servings

Ingredients

  • 5 blood oranges peels cut away and sliced into rounds
  • 4 oz egg whites (from about 4 large eggs)
  • 1/8 tsp salt
  • 3/4 cup superfine sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp white vinegar
  • 1 tsp cornstarch
  • fresh whipped cream see recipe below
  • blood orange curd see recipe below

Instructions

  • Heat the oven to 250F.
  • In an electric mixer fitted with the whisk attachment, beat the egg whites and salt on high speed until stiff peaks form, about 4-5 minutes. Reduce speed to medium, and add the sugar slowly over the course of 2 minutes.
  • Scrape down the sides and bottom of the bowl with a spatula. On high speed, whip for 6-7 minutes more until glossy, stiff peaks are formed. (You should be able to turn the bowl completely upside down and the meringue will not budge!)
  • Add the vanilla, vinegar, and cornstarch and mix until just combined.
  • Line a large baking sheet with parchment. Spread or pipe the meringue onto the parchment in any form you choose.
  • Bake the pavlova for 45 minutes without opening the oven door. After 45 minutes, turn off the oven and leave the pavlova inside with the door closed for 3 hours. Then, open the oven door and let the pavlova sit for 30 minutes more. (All of this will keep your pavlova from cracking!)
  • Right before serving, top the pavlova with the whipped cream, blood orange curd, and blood orange slices. Serve right away. (If left to sit, the pavlova will become soggy.)