It’s time for #SundaySupper again, and the theme this week is eggs! There are so many delicious recipes to create with eggs, like frittatas, quiches, deviled eggs, etc. I love eggs in almost every form, but decided to go sweet and do a dessert this week.
Pavlova with Strawberry Curd is a great way to use eggs, because it used both whole eggs and egg whites. Meringue can be finicky depending on the weather, and making baked meringue (or macarons) is best done on days with low humidity.
Another tidbit of advice: cold eggs separate better, yet warm eggs whip up better. Separate your eggs while they are cold and let them come to room temperature before whipping them. In quite a few recipes where egg whites need to be whipped, a double boiler is a great tool to warm the eggs. I usually prepare a small saucepan with about 1-2 inches of water and use my stand mixing bowl as the double boiler – that way, when my eggs get warm, I can move straight to the stand mixer and start whipping.
Pavlova with Strawberry Curd
Strawberry Curd is a Love and Confections original recipe
Meringue is adapted from Francois Payard
Strawberry Curd Ingredients:
– 8 ounces Strawberries
– 2 tablespoons fresh Lemon Juice
– 1/2 cup granulated Sugar, divided
– 5 extra large Eggs
– 4 tablespoons unsalted Butter, room temperature
Strawberry Curd Directions:
* before starting have a clean bowl along with a fine mesh sieve set aside for after the mixture is cooked.
1. Puree strawberries in a food processor, then strain it through a fine mesh sieve or cheesecloth. Discard the solids. Combine the strawberry puree, lemon juice, and 1/4 cup sugar in a medium pot. Heat until just under boiling.
2. In a medium bowl, whisk together the eggs and remaining 1/4 cup sugar. Slowly pour the puree into the eggs while whisking continuously.
3. Return the mixture to the pot and cook on medium-high, whisking constantly, for 3-5 minutes, or until thickened slightly and coats the back of a wooden spoon.
4. Remove from the stove and strain through the waiting fine mesh sieve into a clean bowl. Cover with plastic wrap, making sure the surface is completely covered to prevent a skin from forming. Refrigerate a minimum 8 hours, preferably overnight.
– 90 grams Egg Whites
– 110 grams Granulated Sugar
– 60 grams Confectioner’s Sugar
1. Place a rack in the center of the oven and preheat to 200F. Line one or two baking sheets with silicone mats or parchment and set aside.
2. Put the Egg Whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar, 1 tablespoon at a time, until stiff peaks form. (The whites should be firm but moist.)
3. Sift the Confectioner’s Sugar over the Egg Whites and fold the dry ingredients into the whites. (This looks like it will not happen. Fold gently and it will eventually come together.)
4. Fill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could free form your shapes and level them with the back of a spoon or an offset spatula.
5. Bake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days.
Until next time,
LOVE & CONFECTIONS!
Appetizers & Sides
- Classic Deviled Eggs from Confessions of a Cooking Diva
- Classic Deviled Eggs(-alad Sandwiches) from Cosmopolitan Cornbread
- Easter Deviled Egg Chicks from Pine Needles In My Salad
- Guacamole Deviled Eggs from Momma’s Meals
- Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
- Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
- Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
- Smoky Deviled Bacon And Eggs from Taste And See
- Spicy Sriracha Deviled Eggs from An Appealing Plan
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)
- Achiote Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
- Asparagus Sausage Skillet with Egg from Wholistic Woman
- Avocado Egg Chilaquiles from Grumpy’s Honeybunch
- Baked Eggs in Cream from Tramplingrose
- Baked Scotch Eggs from Curious Cuisiniere
- Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
- Classic Egg Salad Sandwich from My Imperfect Kitchen
- Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
- Egg Biryani from Food Lust People Love
- Fri-Tot-Ta from Feeding Big
- Hashbrown Egg Nests from The TipToe Fairy
- Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
- Jalapeño Popper Quiche from Fantastical Sharing of Recipes
- Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
- Low Carb Breakfast Pizza from My Life Cookbook
- Make Ahead & Freeze Omelette Cups from Hardly A Goddess
- Mediterranean Frittata from A Mind “Full” Mom
- Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
- Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- Poached Eggs over Roasted Asparagus from Monica’s Table
- Potato, Egg and Cheese Scramble from And She Cooks
- Spaghetti with Fried Eggs from The Texan New Yorker
- Steak Benedict from Palatable Pastime
- Steak Omelette from From Gate to Plate
- Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
- Sunny Side Up Burger from Cindy’s Recipes and Writings
- Tex-Mex Migas from Caroline’s Cooking
- Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
- Tomato Asiago Frittata from Books n’ Cooks
- Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table
- Creamy Flan from The Freshman Cook
- Creme Anglaise from The Redhead Baker
- Croquembouche from Jane’s Adventures in Dinner
- Dark Chocolate Mousse from The Chef Next Door
- Orange Coconut Bundt Cake from Desserts Required
- Pavlova with Strawberry Curd from Love and Confections
- Pistachio Chai Baked Alaska from The Crumby Cupcake
- White Chocolate Chip Cookies from Pies and Plots
- Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement
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The Ninja Baker says
Delighted you shared this divine dessert, Terri! Great reminder on the temperature of the eggs. I am inspired once again to try the daunting pavlova and intrigued by strawberry curd. Lovely!
Liz Berg says
My family loves pavlova—and your version looks amazing. It's time to try my hand at strawberry curd—it has to taste fabulous!!
Heather King says
This is on my list of recipes to make this year. I've got to make it soon. EVery tume I see it I think of how pretty it looks!
Kristen Chidsey says
What a creamy, dreamy dessert!
Cindy Kerschner says
Strawberry curd sounds perfect to me! Pass me a spoon!
Sue Lau says
Your dessert is so beautifully white! Stunning!
Sara De Leeuw says
I've never made Pavlova! This looks gorgeous and I love the strawberry curd!
Jennifer at The Champagne Supernova says
This looks DELISH. I've never made/ eaten pavlova (that I know of) and now I'm aware of what I'm missing out on. Strawberries are one of the few things my picky 4 year old eats, so I'll have to give this one a whirl.
Oh man, how did I never even think of strawberry curd??? I can't wait to try it! (And I even have egg whites in the fridge just waiting for a purpose, pavlovas are perfect).
Beautiful! Love the color of that strawberry curd.