4-Ingredient Lemon and Blueberry Pavlova Recipe

Ingredients:

• 4 large egg whites, at room temperature
• 3/4 cup granulated sugar
• 1 pint fresh blueberries
• 1 (12-ounce) jar lemon curd
• Optional:
• Mint leaves
• Powdered sugar

Directions:

1. Preheat oven to 250°F. Line a sheet pan with a silicone baking mat.
2. Place egg whites and a pinch of salt into the bowl of an electric mixer. Mix on high until they begin to froth. Decrease speed to medium-high. Slowly pour in sugar while machine is running. Once all the sugar has been added, continue to whip on medium-high until very glossy and stiff peaks form. Time will vary but could take 5 to 6 minutes.
3. Spoon the meringue onto the silicone baking mat. Use the back of the spoon to create a circular shape and form an indent in the middle. Make one large meringue (about 9 inches) or form 6 individual shells (about 4 inches each).
4. Bake 2 hours until crispy on outside and slightly golden. Allow meringues to cool completely on baking sheet before transferring to a serving plate. (See Cook’s Tip.)
5. Spoon lemon curd into center(s) and top with blueberries. Garnish with mint leaves and powdered sugar, if desired.
6. Cook’s Tips:
7. In order for egg whites to fully whip, the mixing bowl must be clean, dry, and free from any greasy residue.
8. A significant drop in temperature can cause meringues to crack. Consider allowing the meringues to cool in the oven with the door propped slightly open.
9. Meringue is very brittle and crumbly once cooked. The easiest way to remove it from the pan is to slowly peel the silicone baking mat away from the meringue versus trying to slide a spatula under it.