Individual Pistachio Pavlovas with Blueberry Lavender Jam
This recipe has 2 parts. The delightfully nutty pistachio pavlovas and the small batch blueberry lavender jam. You can serve these beauties DIY style for a party or enjoy a delightful dessert for yourself a few times in a row with only having to cook once.
Equipment
- 1 Stand mixer or electric hand mixer
- cheesecloth
Ingredients
Individual Pistachio Pavlovas
- 4 large egg whites at room temperature
- 2 teaspoons freshly squeezed lemon juice or champagne vinegar
- 1 teaspoon cornstarch
- 1 cup granulated sugar
- 3/4 cup raw pistachios chopped fine, divided
Small Batch Blueberry Lavender Jam
- 4 cups fresh blueberries
- 2 1/2 tablespoons dried lavender buds
- 1 can frozen white grape juice concentrate
To serve
- 1 cup fresh blueberries
- 1 lemon zested for garnish
Instructions
To make Individual Pistachio Pavlovas
- Preheat the oven to 200°F with a rack in the lower third. Line 1 large or 2 small baking sheets with parchment paper and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on low speed until foamy. Add the salt, lemon juice, or champagne vinegar if using, and cornstarch. Beat at medium speed for about 3 minutes until soft peaks form.
- Add the sugar slowly. Streaming directly into the mixing bowl in 4 additions while beating at medium-high speed until the meringue is stiff and glossy, about 5 minutes.
- Gently fold in 1/2 - 3/4 cup of the pistachios with a spatula depending on how nutty you would like the final result to be.
- Using an ice cream scoop or small cookie scoop measure out the meringue onto the prepared baking sheets 1-inch apart. Use the back of a spoon to create a small well in the center of each pavlova.
- Sprinkle 1-2 more tablespoons of the finely chopped pistachios across the tops of the pavlovas.
- Bake until the meringue is glossy and hard to the touch, approximately 1 hour and 40 minutes, if the meringue begins to turn darker in color at all during the bake time reduce the temperature of the oven slightly.
- When the meringue has reached the end of its cook time turn the oven off and leave the door shut. Allow the meringues and the oven to cool for at least two hours, preferrably over night. At this point, the meringues will easily lift off of the parchment.
To make Small Batch Blueberry Lavender Jam
- While the pavlovas are cooking make the jam. First, create a sachet for the lavender by cutting a 6-inch square out of cheesecloth. Then place the lavender buds in the center of the square, gather the corners into a bundle, and tie it off with kitchen twine.
- Place a large saucepan over medium heat and add the blueberries, lavender sachet, and grape juice concentrate. Bring to a boil, stirring frequently to prevent scorching, until the mixture jells, about 30-35 minutes.
- To see if the jam has jelled yet or not place a tablespoon full of jam onto a plate. Allow for it to cool to room temperature. Touch the jam with your finger, if it has the consistency of jelly it's done if its still a bit runny cook for 5 more minutes and test again. Once cooked through cool the jam completely then remove the lavender sachet and transfer the jam to jars. Cover and store in the refrigerator until ready to use or for up to 1 month.
To assemble and serve Individual Pistachio Pavlovas with Blueberry Lavender Jam
- Right before serving, spoon a small amount of the prepared jam into the well in the center of each pavlova. Top with a dusting of crushed pistachios, strips of lemon zest, and fresh blueberries.
- Serve immediately as the delicate pavlova will begin to deteriorate and melt away from the addition of the jam and toppings.
Notes
If serving this recipe for a large gathering:
Place the prepared pavlovas on a serving platter next to bowls of the jam and other toppings so that your guests can serve themselves. This jam recipe is also delicious on toast, nut butter sandwiches, or served with crackers and ricotta cheese from California. Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!