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.
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?
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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 🙂
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!
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)
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 🙂