Hibiscus Pavlova With Lemon-Hibiscus Cream

• 1/2 cup plus 2 teaspoons superfine sugar, divided
• 2 teaspoons cornstarch
• 1/8 teaspoon fine sea salt
• 6 tablespoons dried hibiscus flowers (available at natural food stores, Latin or Middle Eastern markets, or online) or 7 hibiscus tea bags
• 3 large egg whites, room temperature
• 1/4 teaspoon cream of tartar or 3/4 teaspoon distilled white vinegar
• 2 tablespoons dried hibiscus flowers or 2 hibiscus tea bags
• 1/4 cup superfine sugar
• 1 cup cold heavy cream
• 3 tablespoons
• or store-bought lemon curd
• 2 tablespoons sour cream
• Pinch of fine sea salt

1. Preheat oven to 250u0b0F. Line a rimmed baking sheet with parchment paper. In a small bowl, whisk together 2 tsp. superfine sugar, cornstarch, and salt, breaking up any lumps; set aside.
2. Grind flowers or tea leaves (cut open bags, remove tea, and discard bags) in a spice mill or food processor until very finely ground; set aside.
3. Using an electric mixer fitted with a whisk attachment, beat egg whites and cream of tartar or vinegar on medium-high speed until the mixture transforms from frothy soapsuds to soft, opaque peaks, about 3 minutes. You should see tracks from the whisk on the surface of the whites.
4. Add the remaining 1/2 cup sugar slowly, 1 tablespoon at a time, beating to incorporate fully before adding the next spoonful, 5-8 minutes total. Continue to beat on medium-high speed until stiff, glossy peaks form, about 2 minutes more. Test to see if sugar is fully dissolved by rubbing a small amount between your fingertips. If it still feels gritty, keep beating until dissolved.
5. Sprinkle the sugar, cornstarch, and salt mixture over egg whites and fold in gently with a spatula. Using a fine-mesh strainer, sift 1 Tbsp. reserved ground tea over mixture and fold in gently. Reserve remaining ground tea.
6. Using a large spoon, divide meringue into 6 even mounds on the prepared baking sheet. Using the back of the spoon, make a small well in the center of each meringue. Lightly dust 1 tsp. reserved ground tea with fine-mesh strainer over meringues. Reserve remaining ground tea.
7. Bake, rotating halfway through cooking time, until outsides are dry and a very pale cream color, 65-70 minutes. Turn oven off and leave door slightly ajar with meringues inside, letting them cool completely, at least 2 hours or up to overnight.
8. Bring 1 cup water to a boil in a small pot. Remove from heat and steep dried hibiscus flowers or tea bags, 4-5 minutes. Strain tea or discard tea bags; if straining, strain into a medium bowl, then return tea to pot. Add sugar and bring to a boil over high heat. Reduce the liquid, stirring occasionally, until a scant 1/4 cup liquid is left, 8-11 minutes-it should be thick with a syrupy consistency. Transfer to a small bowl and chill until cold, about 20 minutes.
9. Using an electric mixer fitted with a whisk attachment, beat cream on medium-low speed in a large bowl until very soft peaks form. Reduce speed to low and gently beat in lemon curd, sour cream, and salt. If necessary, continue whipping until soft peaks return. Drizzle 1 Tbsp. chilled hibiscus syrup over whipped cream. Using a spatula, marble syrup throughout cream, creating dark pink streaks rather than a solid pink cream.
10. Divide meringues among 6 dessert plates, then top each with a dollop of lemon-hibiscus cream. Using a fine-mesh strainer, lightly dust top of each pavlova with 1 tsp. reserved ground tea total, if desired, and serve immediately.

sugar, cornstarch, salt, flowers, egg whites, cream of tartar, flowers, sugar, cold heavy cream, lemon curd, sour cream, salt

Taken from www.epicurious.com/recipes/food/views/hibiscus-pavlova-with-lemon-hibiscus-cream-56389421 (may not work)