Summer Pavlova Recipe (and.. donuts?!)

That's right. Doughnuts with Canadian maple sugar glaze.

And what do we have here? 

Wee little pavlovas, hoping to catch your attention.

This little pavlova got carried away, and decorated himself with too many blueberries...

 These crispy, fruity treats, make delightful summer desserts. Add them to your repertoire, and impress friends by serving individuals with personal sizes servings. 

Top them with fresh berries and whipped cream!

Lime Curd

4 Limes, room temperature

1 1/2 cups of sugar

1 stick of butter

4 extra large eggs (or 3.5 large eggs)

1/8 teaspoon salt. 

Zest limes, being careful to avoid the white pith. Juice 4 limes and pour into a heat safe pot. Add eggs, sugar, salt and zest to the mixture and mix vigorously with a whisk. Cut butter into small cubes and add to mixture. Cook mixture over low heat, whisking continuously (about 10 minutes) until thickened. Remove from heat and let cool. Refrigerate until curd has set (overnight in the refrigerator should do the trick)  

Pavlova

4 large egg whites (150ml)

1 cup (220g) superfine caster sugar 

(don't have superfine sugar? Pulse regular 

sugar in your food processor, and presto!)

2 tablespoons sifted cornstarch

 2 teaspoons white vinegar

Preheat oven to 250F. Whisk egg whites with a standing or a handheld electric mixer until stiff peaks form. Slowly incorporate sugar until whites are stiff and glossy. Add cornstarch and vinegar until just combined. 

Line a baking sheet with parchment paper and pipe mixture into bowl shapes using a wide pastry tip. Bake for one hour and twenty minutes. Turn heat off and allow the whites to cool completely while sitting in the oven. When cool, keep in an airtight container 

(do not refrigerate, or they will soften)   

Serve the meringue bowls with your yummy lime curd and top with fresh fruit. If you want to soften the taste of the curd, fold in whipping cream to taste :)  

That's it - get to it!