Easter Pavlovas with Lemon Whipped Cream and Vanilla-Rhubarb Compote
4largeegg whitesroom temperature
1cupcaster sugar(superfine sugar)
Lemon Whipped Cream
1tablespooncaster sugar(superfine sugar)
1/2vanilla beansplit and seeded
For the Pavlova
Preheat oven to 300º F.
Whisk egg whites on medium-high until soft peaks form. With mixer running, slowly add sugar, a little at a time. Whisk until stiff, glossy peaks form (as pictured at the top of the post). Add cornstarch, vinegar and vanilla. Whisk until combined.
Line a baking sheet with parchment paper. Using a 1/2 cup measuring cup, spoon mounds of the meringue onto the prepared baking sheet, smoothing it out and forming it into an egg or other desired shape.
Place in oven and lower heat to 250º F. Bake for 40-50 minutes, or until the outside is dry to the touch. Shut off heat and allow to cool completely in the oven.
Once cool, store in an airtight container until using.
To serve: Smack the top with a spoon, fill with Lemon Whipped Cream and Vanilla-Rhubarb Compote.
For the Lemon Whipped Cream
Whip cream to soft peaks.
Add sugar, lemon juice and lemon zest.
Whip just until stiff peaks form.
For the Vanilla-Rhubarb Compote
Place rhubarb and sugar in a medium-sized saucepan. Let sit, stirring occasionally, until sugar has mostly dissolved and rhubarb has started releasing its juices.
Add vanilla bean and seeds. Bring mixture to a boil over medium heat. Lower heat and keep mixture at a simmer, stirring often, until rhubarb has softened but the mixture is still chunky.
Serve warm or make ahead and serve cold from the refrigerator.