Imagine a dessert so light it could float away, yet so decadently delicious it anchors you to pure culinary bliss. These Lemon Coconut Pavlovas are not just a dessert; they're an experience that transforms simple ingredients into a masterpiece of texture and flavor. With a crisp meringue exterior that shatters delicately to reveal a marshmallow-like interior, topped with zesty lemon coconut cream and vibrant fresh fruits, this recipe is your ticket to becoming a dessert hero in your own kitchen.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Dessert
Serves: 6 pavlovas
Ingredients
- 4 egg whites
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1/2 tsp cornstarch
- 1 cup coconut cream
- 1/4 cup lemon juice
- 1/4 cup powdered sugar
- Fresh fruits for topping
Instructions
- Prepare your workspace by preheating the oven to 300°F (150°C). Line a baking sheet with parchment paper, drawing 6 circular meringue bases about 4 inches in diameter.
- Separate egg whites into a clean, dry mixing bowl, ensuring no yolk is present. Let egg whites come to room temperature for approximately 15 minutes to achieve maximum volume.
- Using an electric mixer, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, beating continuously until mixture becomes glossy and stiff peaks develop.
- Gently fold in white vinegar and cornstarch using a spatula, being careful not to deflate the meringue. Mix until just combined.
- Carefully spoon meringue mixture onto prepared parchment paper circles, creating slight indentations in the center to hold cream later. Use the back of a spoon to shape smooth, elegant mounds.
- Place meringues in preheated oven and immediately reduce temperature to 250°F (120°C). Bake for approximately 1 hour, or until meringues are crisp on the outside and pale ivory in color.
- Turn off oven and leave meringues inside with door slightly ajar, allowing them to cool completely for about 1-2 hours. This prevents cracking.
- For lemon coconut cream, whisk coconut cream with lemon juice and powdered sugar until smooth and slightly thickened. Refrigerate until ready to serve.
- Just before serving, carefully transfer cooled meringues to serving plates. Generously spoon lemon coconut cream into the center of each pavlova.
- Garnish with fresh seasonal fruits like berries, passion fruit, or sliced kiwi. Serve immediately to maintain meringue's crisp texture.
Tips
- Egg White Secrets: Ensure your mixing bowl is completely grease-free - even a tiny bit of oil can prevent egg whites from whipping properly.
- Sugar Technique: Add sugar gradually and slowly to create a stable, glossy meringue that holds its shape beautifully.
- Moisture is the Enemy: Keep your kitchen humidity low when making meringues, as moisture can make them soft and sticky.
- Low and Slow: The key to perfect pavlovas is a low oven temperature and patient baking to achieve that crisp exterior and soft interior.
- Make Ahead Magic: You can prepare meringue bases a day in advance and store them in an airtight container to save time.
- Cream Consistency: Chill your coconut cream before whipping to achieve the best texture and stability.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 3g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 0mg
