Boysenberry Pavlova

 Makes 4 pavlovas
pg. 117 Country Living June 2013 Magazine Recipe
Delicious Pavlova, hint of lemon in the cream, & I used frozen Sam's Club blueberries on top of mine vs. boysenberries

Working time: 30 min. Total Time: 1 hr. 20 min. plus cooling

4 large egg whites, @ room temp.
1 teaspoon distilled white vinegar
1 cup plus 2 teaspoons confectioners' sugar, sifted
1 tablespoon cornstarch, sifted
1 cup boysenberries (about 5 ounces)
1/4 cup granulated sugar
1 tablespoon fresh lemon juice (about 1/3 medium lemon)
1/2 cup heavy cream
1 cup store-bought lemon curd
16 small fresh mint leaves, for garnish

1) cut a piece of parchment to fit a rimmed baking sheet.  Using a small bowl and a pencil trace four 5-inch circles, 2-3 inches apart on the parchment; bear down so that the circles will be visible from the other side. Place parchment, marked side down on baking sheet. set aside.

2) Preheat oven to 250 degrees F. Meanwhile in a large bowl using an electric mixer on medium speed, beat egg whites and vinegar until soft peaks form, about 4 minutes.  Increase speed to high and sprinkle in 1 cup confectioners' sugar, a few tablespoons at a time, and cornstarch; beat until meringue is thick and shiny and holds stiff peaks, about 5 min. (love Bosch for this and using a timer)

3) Using a spatula, gently spread one-fourth of the meringue inside each parchment circle.  Using the back of a spoon, create a 1-inch-deep well in the center of each meringue.  Bake until meringues are a very pale golden color, about 45 min. Turn heat off and prop oven door open slightly with a wooden spoon.  Let meringues cool in oven until crisp, 1-2 hours.  (I totally skipped last 2 sentences, and cooled on my counter - but sort of wonder if it would make that much of a difference?!)

4) In a medium bowl, mix together boysenberries, granulated sugar, and lemon juice.  Let sit 15 minutes.

5) Meanwhile, place beaters from an electric mixer and a medium size metal or glass bowl in the freezer and chill until very cold, about 10 minutes.  In chilled bowl, combine cream and remaining confectioners' sugar.  Using an electric mixer, beat until soft peaks form, about 5 min.

6) In a medium bowl, fold together whipped cream and lemon curd [never found so I improvised... Liz Cowan has a lemon curd recipe!!]; spoon into wells of meringues.  Top with reserved boysenberries, and garnish with mint.

per pavlova: 732 calories - better be worth it or share!! 9g protein, 23g fat, 127g carbs, 3g fiber, 128 mg sodium, 161mg cholesterol