Pavlovas With Lemon Coconut Cream

Egg whites: The base of the meringue, providing structure and volume.

Sugar: Sweetens the meringue and helps achieve a glossy finish.

Vanilla extract: Adds a subtle, aromatic flavor to the meringue.

Vinegar: Stabilizes the egg whites and helps create a chewy interior.

Cornstarch: Ensures the meringue holds its shape and has a crisp exterior.

Coconut cream: Creates a rich, creamy topping with a hint of coconut flavor.

Lemon juice: Adds a refreshing tang to the coconut cream.

Powdered sugar: Sweetens the coconut cream and helps achieve a smooth texture.

When beating the egg whites, ensure that your mixing bowl and beaters are completely clean and free of any grease or residue. Even a small amount of fat can prevent the egg whites from reaching their full volume and forming stiff peaks. Additionally, using room temperature egg whites can help them whip up more easily and achieve better volume.

• egg whites - Substitute with aquafaba: Aquafaba, the liquid from a can of chickpeas, mimics the properties of egg whites and can be whipped to stiff peaks.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, though it may darken the color of the pavlova.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor that complements the coconut and lemon.

• vinegar - Substitute with lemon juice: Lemon juice can provide the necessary acidity to stabilize the egg whites, similar to vinegar.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can thicken and stabilize the meringue just like cornstarch.

• coconut cream - Substitute with heavy cream: Heavy cream can be whipped to a similar consistency, though it will lack the coconut flavor.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, providing a slight variation in taste.

• powdered sugar - Substitute with granulated sugar: Granulated sugar can be processed in a blender to create a fine powder similar to powdered sugar.

• To keep your pavlovas fresh and crisp, store them in an airtight container at room temperature. Avoid placing them in the refrigerator as the humidity can make them soggy.
• If you need to store the lemon coconut cream separately, transfer it to a sealed container and refrigerate. It will stay fresh for up to 3 days.
• When ready to serve, allow the lemon coconut cream to come to room temperature for about 10-15 minutes. This will make it easier to dollop onto the pavlovas.
• For longer storage, you can freeze the pavlovas without the lemon coconut cream. Place the cooled pavlovas in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the pavlovas to a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 1 month.
• Thaw the pavlovas at room temperature for about 30 minutes before serving. Avoid thawing in the refrigerator to maintain their crisp texture.
• If you have leftover lemon coconut cream, you can freeze it as well. Pour it into an ice cube tray and freeze until solid. Then, transfer the cubes to a freezer-safe bag or container.
• Thaw the lemon coconut cream cubes in the refrigerator overnight or at room temperature for a few hours. Whisk to restore its smooth consistency before using.

• Preheat your oven to 250°F (120°C). Place the pavlovas on a baking sheet lined with parchment paper. Warm them for about 10 minutes, just until they regain their crispness. Be careful not to overheat, as this can cause the meringue to become chewy.

• If you're in a hurry, use a toaster oven set to a low temperature. Place the pavlovas inside for 5-7 minutes. Keep a close eye to ensure they don't brown or burn.

• For a quick fix, use a microwave-safe plate and microwave the pavlovas on a low setting for 10-15 seconds. This method is less ideal as it can make the meringue slightly chewy, but it works in a pinch.

• If you have an air fryer, set it to 250°F (120°C) and place the pavlovas inside for 5-7 minutes. This method helps maintain their crisp texture without drying them out.

• To reheat the lemon coconut cream, use a double boiler or a heatproof bowl set over simmering water. Stir continuously until it reaches the desired temperature. Avoid direct heat to prevent curdling.

• Alternatively, you can gently warm the lemon coconut cream in the microwave on a low setting, stirring every 10-15 seconds until smooth and warm.

• Oven: Used to bake the meringues at a low temperature to achieve a crisp exterior and soft interior.

• Baking sheet: Provides a flat surface for the meringue nests to bake evenly.

• Parchment paper: Prevents the meringues from sticking to the baking sheet.

• Mixing bowl: Used to beat the egg whites and mix the meringue ingredients.

• Electric mixer: Essential for beating the egg whites to soft and stiff peaks efficiently.

• Spatula: Helps in gently folding in the vanilla extract, vinegar, and cornstarch into the meringue.

• Measuring cups: Ensures accurate measurement of the sugar and coconut cream.

• Measuring spoons: Ensures precise measurement of the vanilla extract, vinegar, cornstarch, lemon juice, and powdered sugar.

• Whisk: Used to whisk together the coconut cream, lemon juice, and powdered sugar until smooth.

• Spoon: Helps in spooning the meringue onto the baking sheet to form nests.

• Cooling rack: Allows the meringues to cool completely after baking.

• Serving plate: Used to present the pavlovas with the lemon coconut cream topping.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the cooking process.

Use a stand mixer: A stand mixer can beat the egg whites while you prepare other components, making the process more efficient.

Chill the coconut cream: Place the coconut cream in the fridge the night before to ensure it whips up quickly and smoothly.

Preheat the oven early: Start preheating the oven before you begin making the meringue to avoid waiting later.

Clean as you go: Washing utensils and bowls immediately after use keeps your workspace organized and saves cleanup time at the end.