Blood-Orange Pavlovas with Grand Marnier

  1. Preheat the oven to 225F.
  2. Cut the oranges into segments.
  3. Toss with 3 tablespoons liqueur; refrigerate until ready to use.
  4. Make the meringue: Put the egg whites, 1 cup sugar, and a pinch of salt in the heatproof bowl of an electric mixer.
  5. Set over a pan of simmering water; whisk constantly until the sugar is melted and the mixture is hot.
  6. Using the whisk attachment, beat the egg white mixture on medium speed until soft peaks form.
  7. Raise speed to high; beat until cool, and stiff, glossy peaks form.
  8. Beat in the vinegar and vanilla.
  9. Using a rubber spatula, mound the meringue into 12 3-inch-wide rounds on parchment-paperlined baking sheets.
  10. Swirl the edges and make a well in the center of each meringue.
  11. Bake until crisp and just set in the center, 40 to 50 minutes.
  12. Let cool on the sheet on a wire rack.
  13. When the meringues are cool enough to handle, peel off the parchment.
  14. Let cool completely.
  15. Make the custard: Stir together the yolks, orange juice, remaining 1/4 cup each sugar and liqueur, and 1/8 teaspoon salt in a large heatproof bowl set over a pan of simmering water; whisk until thickened and a spoon leaves a wake, about 4 minutes.
  16. Pass the mixture through a fine sieve into a bowl.
  17. Refrigerate until cold, about 1 hour.
  18. Beat the cream to soft peaks; fold into the custard.
  19. Refrigerate until ready to serve, up to 4 hours (rewhisk before using).
  20. Just before serving, mound custard in each meringue.
  21. Top the custard mounds with orange segments and their juices.

oranges, grand marnier, eggs, sugar, salt, white vinegar, vanilla, orange juice, heavy cream

Taken from www.epicurious.com/recipes/food/views/blood-orange-pavlovas-with-grand-marnier-392844 (may not work)

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