A healthy food & lifestyle blog specifically catering for & dealing with the symptoms & conditions of : Endometriosis, Polycystic Ovarian Syndrome (PCOS) & Intracranial Hypertension (IH).
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Thursday, 13 December 2012

Blueberry and Lime Curd Cupcake Pavlovas...

This is an experimental batch for Christmas!!!
I am testing that I have the right consistency, texture and flavour that I want.
Happy Holiday Baking xo
Makes: 12
    3/4 egg whites (depending on size)
    1 cup low GI cane soft icing sugar
    3 tbsp cornflour
    2 tsp white vinegar
    200g blueberries
    Low GI cane icing sugar, for dusting
Lime Curd:
    2/3 eggs (depending on size)
    2 egg yolks
   3/4 cup low GI cane sugar
   1/3 cup lime juice (rougly 1 lime)
    Zest of 1 lime
    6 tbsp vegan spread, room temperature
  1. Preheat oven to 150°C. Using a double boiler (or a make shift one), whisk eggs and sugar together. Add lime zest and juice, stir. Add spread, stir constantly over medium heat for about 15 minutes. The mixture should coat the back of a spoon. Let cool- will thicken quite a bit on cooling.
  2. Place the egg whites into a large stainless steel or glass bowl. Using a wire whisk, whisk in a circular motion, dipping it in and out of the egg white mixture. Holding the whisk at 45-degree angle helps incorporate air into the mixture. Gradually add sugar, whisking well, until mixture is stiff and glossy. Add cornflour and vinegar and whisk until just combined. The meringue is beaten this way until firm.
  3. Use a large tablespoon to scoop meringue mixture into 12x 1/2 cup capacity (125ml) muffin tins lined with paper cases (I made my own, just baking paper cut into fairly large squares, and folded while in muffin tray). Reduce oven temperature to 120°C and bake for 1 hour. Turn the oven off and allow the pavlovas to cool in the oven.
  4. Meanwhile, in another large bowl, whisk cream and icing sugar until soft peaks form and fold through lime curd.
  5. Carefully cut tops off, fill with the lime curd cream and blueberries and sandwich with tops. Dust with icing sugar to serve. 
This is how the meringue should look on conclusion of whipping!
If you can hold it above you head and nothing falls out, it is ready.


One hour is not enough time in the oven, well at least our oven!!!
I still had slightly soft/ sticky, to the touch, tops of my pavlovas.
Instead I suggest maybe 1hr 20mins?!  Or until they are crisp to the touch.
If they start to turn too brown, turn down the heat
(they will already be a little bit due to the type of sugar used).
The same can be done if they are starting to get deep cracks.

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