{"id":3738,"date":"2010-04-06T10:16:31","date_gmt":"2010-04-06T16:16:31","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=3738"},"modified":"2010-04-06T10:22:24","modified_gmt":"2010-04-06T16:22:24","slug":"pistachio-pavlovas-with-lemon-curd-and-raspberries","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/04\/06\/pistachio-pavlovas-with-lemon-curd-and-raspberries\/","title":{"rendered":"Pistachio Pavlovas with Lemon Curd and Raspberries"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/04\/pavlova2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-medium wp-image-3740\" title=\"pavlova2\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/04\/pavlova2.jpg?resize=231%2C300\" alt=\"\" width=\"231\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/04\/pavlova2.jpg?resize=231%2C300 231w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/04\/pavlova2.jpg?resize=115%2C150 115w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2010\/04\/pavlova2.jpg?w=237 237w\" sizes=\"(max-width: 231px) 100vw, 231px\" data-recalc-dims=\"1\" \/><\/a>These lovely desserts were the finale to our Easter meal this past weekend.\u00a0 I did not make them and cannot take any credit for their deliciousness.\u00a0 My friend Jackie found the recipe in <a href=\"http:\/\/www.cookinglight.com\/cooking-101\/techniques\/pavlovas-recipes-00400000067010\/\" target=\"_blank\">Cooking Light <\/a>and offered to bring them.\u00a0 They were the perfect end to the meal.\u00a0<\/p>\n<p>The meringues were light and crunchy, the lemon curd and raspberries were perfect partners; tart and sweet, and the pistachios added such a wonderful richness to the whole dessert.\u00a0 To top it all off, they were beautiful.\u00a0 This is an impressive looking dessert, and Jackie said that it wasn&#8217;t all that complicated or tedious.\u00a0 She even let the meringues sit in the oven overnight and they were still perfect.<\/p>\n<p>Making individual dessert can sometimes me a pain, but these are incredibly easy to assemble.\u00a0 I will definitely be putting this recipe away to make another time.\u00a0 Thanks, Jackie!<\/p>\n<p><!--more--><\/p>\n<h6>Pistachio Pavlovas with Lemon Curd and Raspberries<\/h6>\n<p>Ingredients<\/p>\n<p>Meringues:<\/p>\n<ul>\n<li>1\/4 teaspoon cream of tartar<\/li>\n<li>4 large egg whites<\/li>\n<li>3\/4 cup granulated sugar<\/li>\n<li>1\/4 cup dry-roasted pistachios, chopped<\/li>\n<\/ul>\n<p>Lemon curd:<\/p>\n<ul>\n<li>2 large eggs<\/li>\n<li>1 large egg white<\/li>\n<li>1\/2 cup granulated sugar<\/li>\n<li>2 teaspoons grated lemon rind<\/li>\n<li>1\/2 cup fresh lemon juice (about 3 lemons)<\/li>\n<li>1 teaspoon corn starch<\/li>\n<li>Dash of salt<\/li>\n<li>2 (6-ounce) packages fresh raspberries<\/li>\n<li>1 tablespoon powdered sugar<\/li>\n<\/ul>\n<p>Preparation<\/p>\n<ol>\n<li>Preheat oven to 250\u00b0.<\/li>\n<li>To prepare meringues, cover 2 baking sheets with parchment paper. Draw 4 (4-inch) circles on each piece of paper. Turn paper over; secure with masking tape.<\/li>\n<li>Place cream of tartar and 4 egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 3\/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.<\/li>\n<li>Divide the egg white mixture evenly among 8 drawn circles on baking sheets. Shape meringues into nests with 1-inch sides using the back of a spoon. Sprinkle evenly with nuts.<\/li>\n<li>\u00a0Bake at 250\u00b0 for 1 hour, rotating baking sheets after 30 minutes. Turn oven off, and cool meringue nests in closed oven for 2 hours. Remove from oven, and carefully remove meringue nests from paper.<\/li>\n<li>\u00a0To prepare lemon curd, combine whole eggs and 1 egg white in a medium bowl; stir well with a whisk. Heat 1\/2 cup granulated sugar, rind, juice, potato starch, and salt over medium-high heat in a small, heavy saucepan to 180\u00b0 or until tiny bubbles form around edge. Gradually add hot juice mixture to egg mixture, stirring constantly with a whisk. Return juice mixture to pan. Cook over medium heat for 2 minutes or until thick, stirring constantly. Spoon curd into a bowl; cool to room temperature. Cover and chill.<\/li>\n<li>Arrange about 1\/4 cup raspberries in each meringue nest; top with about 2 tablespoons lemon curd. Sprinkle the nests evenly with powdered sugar, if desired.\u00a0 Sprinkle with a few chopped pistachios if you have any left over. Serve immediately.<\/li>\n<\/ol>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2010\/04\/06\/pistachio-pavlovas-with-lemon-curd-and-raspberries\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>These lovely desserts were the finale to our Easter meal this past weekend.\u00a0 I did not make them and cannot take any credit for their deliciousness.\u00a0 My friend Jackie found the recipe in Cooking Light and offered to bring them.\u00a0 They were the perfect end to the meal.\u00a0 The meringues were light and crunchy, the [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[3,15,11],"tags":[67,322,321,320,319,294,41,318],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-Yi","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/3738"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=3738"}],"version-history":[{"count":12,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/3738\/revisions"}],"predecessor-version":[{"id":3751,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/3738\/revisions\/3751"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=3738"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=3738"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=3738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}