Thursday, April 6, 2017

Petit Orange Pavlovas

Super excited to share these with you guys! They are a pleasure to make and eat! 


I made the meringue shells last night. Then, I made the curd and whipped cream this morning. After the curd was cool I put them together. They are tangy, sweet, and the pistachios add a little bit of salt. 


The flavor combo was inspired by my favorite doughnut from Revolution Doughnuts here in Atlanta. It's a yeast doughnut topped with an orange glaze and pistachios. I'm pretty obsessed. 


Don't let the multiple components of this dessert scare you away from making it. Each component is easy and requires very little hands-on time. When you assemble the finished products it's incredibly satisfying. 


Petit Orange Pavlovas

212g egg whites, room temperature 
1/4tsp salt
396g granulated sugar
2tbsp cornstarch
2tsp white vinegar
1tsp vanilla bean paste or vanilla extract

Orange Curd
1/2c orange juice
1tsp orange zest
113g granulated sugar 
71g unsalted butter, cubed 
1 1/2tbsp cornstarch
pinch of salt
3 egg yolks 

Vanilla Whipped Cream
1/2 c heavy whipping cream
1 tbsp confectioners sugar 
vanilla bean paste or vanilla extract

orange zest 
pistachios, roasted, salted, chopped 
honey, warmed

Preheat the oven to 225•F. Prepare two baking sheets with parchment. Wipe all equipment with white vinegar to remove any impurities. 

Put the egg whites and salt in the bowl of a stand-mixer fitted with a whisk attachment. Begin whisking at a med-low speed. 

While the egg whites are mixing, stir together the sugar and cornstarch. Once the whites have reached soft-peaks, turn the mixer to high and start adding in the sugar mixture a spoonful at a time. 

Once all of the sugar is in, mix until fluffy, white, and almost stiff. Add in the vinegar and vanilla. Whisk on high until shiny, stiff, and most of the sugar granules are dissolved. Stop mixing once you have reached this point. If you continue mixing, your meringue will become dry and less fluffy. 

Transfer mixture to a piping bag and pipe in to nest shapes on your prepared parchment. Alternatively, you can scoop the meringue in dollops and use the back of a spoon to make the nest. 

Bake at 225•F for 1 hour 15 minutes. Without opening the oven, turn off and leave the meringues in for another 30 minutes. Remove and cool completely. 

Orange Curd
Combine the orange juice, zest, sugar, butter, cornstarch, and salt in a 2-quart, heavy bottomed sauce pan. 

Whisk constantly over med-low heat until just simmering. 

In a medium or large bowl, temper the egg yolks with the hot mixture. Pour the hot mixture back into the sauce pan and cook over a medium heat whisking constantly. Gently boil for 1 minute. 

Remove from heat, and pour the orange curd in to a heat-proof bowl. Press plastic wrap on to the surface to prevent a skin from forming. Cool on counter for a bit, then chill in the refrigerator. 

Vanilla Whipped Cream
Combine the heavy whipping cream, sugar, and vanilla in the bowl of a stand-mixer fitted with a whisk attachment. Whisk until fluffy and stiff. Don't overmix!

Fill the cooled meringues with a spoonful of orange curd. Top with a scoop of whipped cream. Drizzle with warmed honey. Sprinkle with pistachios and orange zest. 

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