Orange-spiced Pavlova
Recipe for meringue with orange cream and spiced cookies
Today, an orange-spiced pavlova has made itself at home with me. This delicious and sweet meringue is sprinkled with crushed speculoos cookies and served with orange cream and orange curd. The orange and spiced flavors perfectly complement each other, creating a wonderful festive meringue, ideal for Christmas. See my step-by-step recipe and check out how to make meringue with orange curd and orange cream.
Table of contents
Orange-spiced Pavlova recipe step by step
If you love sweet meringues served with plenty of cream, then you absolutely must prepare such a festive pavlova.
Orange-spiced Pavlova recipe
Składniki
ingredients for Pavlova meringue
- 6 egg whites (- from large eggs)
- 300 g sugar (preferably fine – 1.5 cups)
- 1 teaspoon lemon juice
- 1 teaspoon potato starch
ingredients for orange curd
- 3 egg yolks
- 2 oranges (juice and zest – I got 150 ml of juice)
- 100 g sugar (- half a cup)
- 60 g butter
ingredients for orange cream for Pavlova
- about half portion orange curd
- 250 ml heavy cream (cold – I used 30%)
additionally
- a few spiced cookies (- I used speculoos, gingerbread cookies can also be used)
Instrukcja
How to make meringue
- Pour the egg whites into a mixer bowl, add lemon juice (vinegar can also be used) and start mixing.6 egg whites, 1 teaspoon lemon juice
- When the egg whites are slightly fluffy, start adding sugar – in portions. After each portion, mix the egg whites on high speed.300 g sugar
- Once all the sugar is added, mix the egg whites until they are white, thick, and shiny, and all the sugar has dissolved (you won’t feel any sugar crystals).
- Finally, add the potato starch and mix briefly.1 teaspoon potato starch
- Prepare a baking sheet for the meringue – place baking paper on it, put a plate (a small one for me) on top and trace it.
- To prevent the paper from “flying around” during baking, you can smear a little meringue on the underside and stick it to the baking sheet.
- Spread the meringue onto the drawn circle and shape it into a round.
- Sprinkle the top with crushed spiced cookies.a few spiced cookies
- Place in an oven preheated to 100 degrees Celsius (fan-assisted) and bake for about 2.5 hours. After this time, turn off the oven, but leave the meringue inside to cool.
- You can bake the meringue a day in advance and store it in an airtight container.
How to make orange curd
- Add a little orange juice to the egg yolks and mix together with a fork.3 egg yolks
- Pour the rest of the juice into a heatproof bowl, add the grated orange zest, butter, and sugar.2 oranges, 60 g butter, 100 g sugar
- Place the bowl over a pot of simmering water and heat until the butter and sugar dissolve.
- Add the mixed egg yolks to the bowl and stir vigorously.
- Cook the orange curd until the cream thickens.
- Strain the cream through a sieve, cool, and refrigerate to chill.
How to make orange cream for Pavlova
- Whip the cold heavy cream on high speed until thick.250 ml heavy cream
- Add about half of the cold orange curd (or to taste) to it and mix with a spatula.about half portion orange curd
- Spread the cream on top of the meringue.
- Spread the rest of the orange curd on the cream and finally sprinkle the meringue with crushed spiced cookies.
- Refrigerate the meringue to chill – for a few hours (the meringue can stay in the refrigerator for several days).
Film
Uwagi
Wartości Odżywcze
Meringue with orange cream – notes
If you’re looking for a Christmas cake recipe that everyone will love and that will also make a huge impression, then I recommend meringues :)
Today I have prepared for you a recipe for orange-spiced meringue with just such festive flavors.
Besides the delicious and light meringue, we have crushed spiced speculoos cookies, amazing orange curd, and orange cream here.
This pavlova meringue turns out sweet, so it will be perfect for those with a “sweet tooth” ;)
How to make orange meringue – tips
I started preparing this delicious dessert by making the meringue.
I used 6 egg whites from size L eggs, and half of the yolks I added to the orange curd.
You can add the remaining yolks to scrambled eggs, or bake cupcakes with yolks, or make eggnog liqueur (from half a portion ;)).
Before baking, I sprinkled the meringue with crushed spiced cookies – two are completely enough, and there will even be some left for later sprinkling over the entire meringue with cream.
Just put the cookies in a thicker bag and crush them with a rolling pin.
We dry/bake the meringue in the oven in convection mode.
How long to bake the meringue?
I baked the meringue for 2.5 hours at 100 degrees. When the meringue is taller, we always have to bake it longer. Small meringues are baked for a shorter time.
After baking, I always leave the meringue in the oven until it cools down. Sometimes I even leave it there overnight if I have nowhere else to store it.
How to make orange curd?
Orange curd, in short, is an orange cream prepared from egg yolks, oranges, sugar, and butter. It is prepared in a bain-marie, meaning a bowl with the cream ingredients is placed over a pot of boiling water and heated this way.
For this cream, I used the juice and zest from two oranges – I got about 150 ml of juice – which is a little over half a cup. If your oranges are less juicy, use more of them.
While preparing the cream, I recorded a video for you, so you can see how to make orange curd – the video is at the bottom, below the recipe.
Cool the finished cream, then put it in the refrigerator for at least a few hours to chill thoroughly. The cream must be very cold before adding it to the whipped cream.
How to make orange cream for meringue?
Here I opted for simplicity – I added roughly half of the orange curd to the well-whipped heavy cream. I didn’t sweeten the heavy cream while whipping, because firstly – the meringue itself is sweet, and secondly – the orange curd was also sweetened. The orange curd itself might not be exceptionally sweet, but when everything is combined, it results in a sweet meringue – for me, even a little too sweet ;)
Spread the prepared orange cream onto the meringue and drizzle with the remaining orange curd.
Finally, sprinkle the meringue with crushed cookies and, if you like, decorate with a few whole cookies.
Orange-spiced Pavlova is ready!
Theoretically, you can serve it immediately, but I prefer to keep the meringue in the refrigerator for a few hours, then the top of the meringue softens slightly from the cream, and it’s much easier to cut into pieces.
I hope you like this meringue recipe and will be happy to use it.
Let me know in the comments how you liked this festive meringue :)
P.S.
By the way, I recommend my book “Beata’s Best Bakes” where you will find lots of sweet recipes for homemade baked goods. You can buy the book with my dedication in my store :)
I recommend following my instagram for delicious and easy recipes!
Recommended Pavlova meringue recipes
Be sure to check out my other Pavlova recipes with different flavors. Here I recommend, among others, these three recipes:
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