A light and fluffy Winter Citrus Pavlova that's basically a giant meringue topped with whipped cream and juicy winter citrus fruits. Oh baby.

So last week I was in LA. The weather was 50°F. Meanwhile in Detroit it got up to 65°F or something. But of course now that I’m back in Detroit and it’s apocalypse snowing and absolutely frigid outside.

It’s like the warm weather gods are trying to be as far away from me as possible. But whatever. I’m not going to get mad. I’m going to embrace it. 

A light and fluffy Winter Citrus Pavlova that's basically a giant meringue topped with whipped cream and juicy winter citrus fruits. Oh baby.

So because it’s very much still winter wherever I go, I am making winter-themed desserts. Like this Winter Citrus Pavlova. Fluffy, white, snowlike… fitting, right?

Pavlovas are traditionally a warmer-weather dish because they’re so light and airy. But honestly, I like them year-round. I mean… just look at this baby. Why limit yourself to it for only 3 months of the year?

A light and fluffy Winter Citrus Pavlova that's basically a giant meringue topped with whipped cream and juicy winter citrus fruits. Oh baby.

OH GUYS. FUN NEWS. I’m hosting a brand new live webinar next week on 9 Ways to Make Money as a Food Photographer & My Favorite Advanced Composition Techniques. Join me as I take you through my step-by-step process on how to make money as a food photographer, including 9 different ways you can start making money RIGHT NOW. You’ll also learn how I use advanced compositional techniques to create a consistent look and feel with my food photos, and how you can too.

And at the end of the webinar, I’ll be rolling out my brand-spankin’-new Advanced Foodtography Course. That’s all I’m going to say about it right now but… I’m so excited I just had to share it with you 🙂

A light and fluffy Winter Citrus Pavlova that's basically a giant meringue topped with whipped cream and juicy winter citrus fruits. Oh baby.

Sign up here– it’s completely free! Also due to popular demand I’m teaching 2 sessions, one Tuesday and one Thursday. Pretty stoked about it.

OK that’s all for now. Love and brownies!

A light and fluffy Winter Citrus Pavlova that's basically a giant meringue topped with whipped cream and juicy winter citrus fruits. Oh baby.

RECIPE

Winter Citrus Pavlova

Ingredients

    For the pavlova

    • 4 large egg whites, room temperature
    • 1/4 teaspoon salt
    • 1/4 teaspoon cream of tartar
    • 1 cup granulated sugar

    For the toppings

    • 1 1/2 cups heavy whipping cream
    • 1/4 cup granulated sugar
    • 2 teaspoons vanilla extract
    • 2 blood oranges, peeled with a knife and cut into circles
    • 1 navel orange, peeled with a knife and cut into circles
    • 1 cara cara orange, peeled with a knife and cut into circles
    • 2 tablespoons pistachios, roughly chopped
    • a few tablespoons balsamic glaze (optional)

    Directions

    Preheat oven to 180°F.
    Using a pencil, draw the outline of an 8-inch cake pan on parchment paper. Flip the paper over and place on a cookie tray. Set aside.
    In a larger bowl, using a mixer on high speed, beat the egg whites until foamy. Add in salt and cream of tartar. Beat on high speed until soft peaks form. In small additions, beat in the granulated sugar until completely combined, then continue to beat until hard peaks form.
    Spoon the meringue onto the parchment paper and, using the back of a large spoon, push the meringue so it spreads out to the 8-inch circle you outlined with the cake pan. Using the spoon, create a large well in the center of the meringue. The center should be about 1/2 inch tall and the outside should be about 1 1/2 inches. Bake in the oven for 1 hour and 15 minutes, then turn off heat and allow meringue to sit for an additional hour in the oven. It is in this hour that the meringue will dry out completely. Then, remove from oven and allow to cool completely on a wire rack.
    While the meringue is cooling, whip up the topping! In a stand mixer with a whisk attachment, whip the heavy cream, sugar, and vanilla extract until soft peaks form. Spread over the meringue, then top with citrus, pistachios, and balsamic glaze 🙂

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    12 comments

    Reply

    Cannot get over the gorgeous! GOALS.

    Reply

    Awh I am totally craving warm weather as well, but this is pavlova is great instead! Looks delicious!

    Reply

    Such a beautiful winter dessert!

    Reply

    I’m ready for summer, but until then, things like this make me happy

    Reply

    Sooo fluffy!

    Reply

    maybe the prettiest dessert…ever!

    Reply

    What a gorgeous dessert for that beautiful winter citrus!

    Reply

    The prettiest pavlova ever!

    Reply

    I have to make this ASAP! It’s so pretty!

    Reply

    Am I completely weird for never ever having eaten pavlova? I mean I’m practically drooling right now looking at the pics so clearly, I need to rectify this situation!

    Reply

    I totally need this gorgeous winter citrus pavlova in my life!! Good luck on your live webinar next week!! Hope everything goes well with it!

    Reply

    I just made this following your every direction to the letter. I even left it in the oven to dry overnight, but the next day, the pavlova started oozing out thick clear liquid and it handled like thick cream. I think it’s under-cooked. The taste was phenomenal so I’ll try it again with the same toppings, but a different pavlova recipe.

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