Pistachio Pavlovas with Lemon Curd and Berries

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Filled meringues are a lovely finale to a Passover seder. Make components ahead, and assemble at the last minute. If serving on an occasion other than Passover, try adding one teaspoon vanilla extract to the meringues.

Yield:

8 servings (serving size: 1 pavlova)

Recipe from

Nutritional Information

Calories 199
Fat 3.3 g
Satfat 0.6 g
Monofat 1.4 g
Polyfat 0.9 g
Protein 5.3 g
Carbohydrate 39.4 g
Fiber 3.3 g
Cholesterol 53 mg
Iron 0.7 mg
Sodium 71 mg
Calcium 25 mg

Ingredients

Meringues:
1/4 teaspoon kosher-for-Passover cream of tartar
4 large egg whites
3/4 cup granulated sugar
1/4 cup dry-roasted pistachios, chopped
Lemon curd:
2 large eggs
1 large egg white
1/2 cup granulated sugar
2 teaspoons grated lemon rind
1/2 cup fresh lemon juice (about 3 lemons)
1 teaspoon potato starch
Dash of salt
2 (6-ounce) packages fresh raspberries
1 tablespoon kosher-for-Passover powdered sugar (optional)

Preparation

1. Preheat oven to 250°.

2. To prepare meringues, cover 2 baking sheets with parchment paper. Draw 4 (4-inch) circles on each piece of paper. Turn paper over; secure with masking tape.

3. Place cream of tartar and 4 egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.

4. Divide the egg white mixture evenly among 8 drawn circles on baking sheets. Shape meringues into nests with 1-inch sides using the back of a spoon. Sprinkle evenly with nuts.

5. Bake at 250° for 1 hour, rotating baking sheets after 30 minutes. Turn oven off, and cool meringue nests in closed oven for 2 hours. Remove from oven, and carefully remove meringue nests from paper.

6. To prepare lemon curd, combine whole eggs and 1 egg white in a medium bowl; stir well with a whisk. Heat 1/2 cup granulated sugar, rind, juice, potato starch, and salt over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge. Gradually add hot juice mixture to egg mixture, stirring constantly with a whisk. Return juice mixture to pan. Cook over medium heat for 2 minutes or until thick, stirring constantly. Spoon curd into a bowl; cool to room temperature. Cover and chill.

7. Arrange about 1/4 cup raspberries in each meringue nest; top with about 2 tablespoons lemon curd. Sprinkle the nests evenly with powdered sugar, if desired. Serve immediately.

Note:

Adeena Sussman and Deb Wise,

March 2010