Lemon Blueberry Pavlova

Ingredients and Weight:

• 6 egg whites
• 1 3/4 cups granulated sugar
• 1 teaspoon corn starch
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 cup fresh or frozen blueberries
• 1 lemon, zested and juiced
• 1/2 cup powdered sugar

Preparation Time: 20 minutes

Cooking Time: 1 hour

Cooking Difficulty Level: 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 300°F (150°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, beat the egg whites on high speed until stiff peaks form.
4. Gradually add the granulated sugar, 1 tablespoon at a time, beating until the meringue is glossy and stiff.
5. Add the corn starch, vinegar, and vanilla and beat to combine.
6. Spread the meringue onto the prepared baking sheet, forming a circle about 9 inches in diameter.
7. Bake for 1 hour, or until the meringue is crisp and dry.
8. Let the meringue cool completely on a wire rack.
9. While the meringue is cooling, whip the heavy cream until stiff peaks form.
10. Spread the whipped cream over the meringue.
11. Top with the blueberries, lemon zest, and juice.
12. Dust with powdered sugar before serving.

Nutritional Information:

(Per serving, approximately 1/8th of the pavlova)

• Calories: 350
• Fat: 20g
• Carbohydrates: 50g
• Protein: 10g

Dish Characteristics:

• Light and airy meringue with a crisp exterior and fluffy interior
• Creamy and tangy whipped cream filling
• Sweet and tart blueberries
• Bright and zesty lemon flavor
• Elegant and impressive presentation

User Comments:

• "This pavlova was absolutely stunning and delicious. The meringue was perfect and the filling was light and flavorful." - Sarah B.
• "The lemon and blueberries were a great combination. It was the perfect dessert to impress my guests." - John D.
• "I loved the crispness of the meringue on the outside and the soft, fluffy texture on the inside." - Mary S.

Special Precautions and Tips:

• Make sure the egg whites are at room temperature before beating.
• Do not overbeat the egg whites, as this will make the meringue tough.
• Bake the meringue on a low temperature to prevent it from browning.
• Let the meringue cool completely before filling to prevent the filling from melting.
• Serve the pavlova immediately for the best flavor and texture.