![]() ![]() Ready to find out how? Keep reading!Īs I mentioned above, pavlovas are EASY! Don’t let the long directions fool you. In winter, they’re the perfect alternative to the too-sweet treats we overindulge in at holiday parties.Īnd the best part? Everything from the meringue-based pavlova to the homemade lemon curd and whipped cream is easy to make. In spring, pavlovas are perfect for Easter or Passover (swap the cornstarch for potato starch!). It’s a no-brainer in the summer, but look beyond fresh berry season. So I’m suggesting this berry pavlova with lemon curd as the perfect year-round dessert. The pile of beautiful fresh berries stacked on top is gorgeous – and even those who are not dessert fans will often help themselves to some berries. The pavlova and the lemon curd can be made ahead of time, making day-of party prep less chaotic. Pavlova is naturally gluten-free, so it helps check off potential dietary restrictions. I know we often think of towering cakes, cupcakes with mounds of fluffy frosting, trays full of cookies, or slices of warm homemade pie when it comes to party-worthy desserts.īut hear me out: I think this berry pavlova is the perfect all-around party-worthy dessert. As an Amazon Associate I earn a fee from qualifying purchases. If you are using the oven, place the macaroons in the oven for 30 seconds to toast the meringue but be careful not to melt the lemon curd.This post may include affiliate links. Using a kitchen torch, I toasted the top of the meringues. I scooped the whipped egg whites into a piping bag then piped a dollop of the meringue on to the lemon curd. ![]() I placed the cooled coconut macaroons back on the parchment lined baking sheet and spoon the lemon curd into the well in the center of each macaroon. Then it was time to assemble! If you don’t have a kitchen torch, set your oven to broil. In a stainless steel mixing bowl, I combined the egg whites and pure maple syrup and whipped them to stiff peaks, for around 5 minutes. When the macaroons were cool, I whipped the egg whites for the meringue topping. I set the coconut macaroons aside to cool on the baking sheet for 30 minutes then transferred them to a cooling rack to cool completely. Cook them longer for denser and darker macaroons. I baked the macaroons for 15-20 minutes, until toasted on the bottom and beginning to brown on top. I repeated this process for all of the macaroons, leaving half and inch between each macaroon. I scooped around 2-3 tablespoons of the coconut mixture on to the parchment paper then pressed down and created a well in the center. I warmed the honey in the microwave for 15 seconds, until thinned out, then mixed in the egg whites, shredded coconut, lemon zest and salt until all of the coconut was mixed in. and lined a baking sheet with parchment paper. I placed the lemon curd in the fridge to cool. I poured the lemon curd through a fine mesh sieve to remove any small pieces of egg that may have cooked with the lemon. The lemon curd coated the back of the wooden spoon when it was ready. I continued stirring the mixture constantly over medium heat until thick and bubbly, for around 2-3 minutes. I slowly added the coconut oil to the lemon mixture, stirring with a wooden spoon until all of the oil was mixed in. In a small saucepan, I whisked together the egg yolks, lemon juice, honey and lemon zest and brought it to a simmer over medium heat. I began with the lemon curd, which needed some time to cool before serving. I was literally eating it with a spoon like pudding! Maybe I shouldn’t have admitted that…but I highly recommend it! I’ve heard some chatter from fellow foodies that lemon curd without butter just doesn’t taste as good and I’m here to tell you that lemon curd with coconut oil is insanely delicious and worth a try if you want a dairy free alternative. Yup, I totally went there! The macaroon itself is infused with fresh lemon zest then toasted up, filled with dairy free creamy lemon curd and topped with whipped and torched egg whites. If you love coconut and you love lemons, how could you go wrong combining them, right?!? You can make these macaroons and eat them on their own or take it up a notch for dessert and serve them as individual lemon meringue coconut macaroon pies. It takes one of my favorite Passover (and year round) snacks and combines it with one of my favorite sweet and tart desserts. Now it’s time to rave about this incredible recipe. Passover is almost here! Ahhhhh! Okay, I’m done freaking out. ![]()
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