These blood orange pavlovas are soft and marshmallowy and filled with a bright, citrusy blood orange curd
- 4 large egg whites
- 1 pinch of salt
- 250g granulated sugar
- 2 tsp cornstarch
- 1 tsp vanilla extract
- 1 tsp white vinegar
Blood Orange Curd
- 3 large egg yolks
- 60g granulated sugar
- 80g blood orange juice, freshly squeezed
- zest of one blood orange
- 80g butter, cut into small cubes, at room temperature
- Preheat oven to 350ºF.
- With an electric mixer or stand mixer, whisk egg whites with salt until the whisk leaves “trails” in the mixture.
- Slowly add in sugar, one tablespoon at a time, while beating for at least 10-15 seconds after each addition until all the sugar is dissolved.
- Stop beating when the meringue reaches stiff peaks. Rub a bit of meringue in between your thumb and index finger – it should feel smooth without being gritty.
- Sprinkle cornstarch, vanilla, and vinegar onto meringue and fold with a rubber spatula until combined.
- Transfer meringue into a piping bag fitted with a closed star tip.
- On a baking sheet lined with parchment paper, pipe a filled-in circle for the base of the pavlova. Pipe a ring on top of the outer edge of the circle to create the “walls” of the pavlova and an empty space in the middle for the filling.
- Put the baking sheet in the oven and immediately turn oven down to 300ºF. Bake pavlovas for 30 minutes.
- Turn off the oven and leave them in the oven for another 30 minutes until they peel cleanly off the parchment paper.
- Set aside to cool completely. Fill with blood orange curd just before serving.
Blood Orange Curd:
- In a small pot, add egg yolks, sugar, blood orange zest, and blood orange juice.
- Cook on medium-high heat while stirring constantly until it thickens enough to coat the back of a spoon or is a jelly-like consistency, about 3-4 minutes. Stir vigorously to prevent getting scrambled eggs!
- Remove from heat.
- Stir in butter, one cube at a time, dissolving the previous cube of butter before adding the next until all the butter is incorporated. You should be able to “cut” through the curd with a spatula and the two sides of curd take about 1-2 seconds to come back together.
- Transfer curd to a small bowl and press plastic wrap directly onto the surface of the curd to prevent a skin from forming.
- Let cool completely before spooning into pavlovas. Top with slices of fresh blood orange and a sprinkle of blood orange zest.
Keywords: blood orange pavlovas, blood orange curd, mini pavlovas