Lemon Meringue Pavlova with Almonds
Almost a dacquoise, but kind of a glamourous pavlova meets a lemon meringue pie! Do I have your attention?
I am loving the whole golden caster sugar thing, and cannot seriously go back from there when it comes to sugar being a main component of a dessert as it is in this case.
Golden caster sugar is a relatively fine sugar with a slight caramel flavour because it is unprocessed. I also used the standard hand held beater for this as well, largely because it is quicker for me to whip egg whites into submission that way than hover over a Thermomix. If you have purchased my Merry Christmix Too ebook, there is a fantastic pavlova method in there, done completely in the Thermomix. So if you are pav-phobic, get that book, follow the method and quantities and go from there.
Either way, as you top off the lemon butter swirled cream with raspberries, you'll be smiling. It's so pretty and just plain delicious.
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Need
-
Almond Pavlova
- 6 egg whites
- 1 Pinch pink salt flakes BUY
- 1 Pinch cream of tartar
- 300 Grams golden caster sugar (or ordinary caster sugar)
- 1 Teaspoon white balsamic vinegar
- 2 Teaspoons vanilla bean paste BUY
- 50 Grams almond meal Recipe
- Handfuls almond flakes
- 2-3 Tablespoons demarara sugar or coconut sugar
-
Topping
- 1 Batch Citrus Curd Recipe BUY
- 800 Milliliters pure cream
- 1 Teaspoon vanilla bean paste BUY
- 300 Grams raspberries, thawed or fresh
Do
- 1
Preheat oven to 160°C (fan forced) and line a large flat baking tray with paper. Set aside.
- 2
Before beginning, make sure your bowl and beaters are scrupulously clean and dry. It is best not to use a plastic bowl for whipping egg whites.
- 3
Place egg whites, cream of tartar and salt into the bowl and whisk until foamy.
- 4
Gradually add sugar, ¼ cup at a time, whisking between additions until well incorporated. This may take up to a few minutes.
- 5
Add vinegar and vanilla and whisk through.
- 6
Fold the almond meal through very gently by hand, it doesn’t have to be perfectly blended, a few streaks of nuttiness is delicious.
- 7
Swirl onto the paper in a circle about 16cm circumference. Build it up at the sides and on top as high as possible.
- 8
Sprinkle with the nuts and extra sugar. Place into oven and turn down temperature immediately to 150°C.
- 9
Bake pavlova for 45 minutes. Turn oven off and leave in oven for 10 minutes. Remove from oven and allow to cool completely without moving it.
- 10
Whilst the pavlova is cooking, make your lemon or citrus curd. Allow it to cool completely prior to use.
- 11
In clean and dry Thermomix bowl, whip cream with vanilla bean paste 20-40 sec/Butterfly/speed 4 until soft peaks form.
- 12
Stir through the cold lemon curd, and when pavlova is cold, fill the hollow with this mixture. Top with raspberries and wait for the oohs and ahhs of appreciation.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
