Lemongrass meringues and marinated strawberry pavlova
When I go out to eat the starter is usually my favourite dish. Just big enough to get my appetite going and usually interesting and bursting with flavour. My love of savoury would always make me choose a starter over a dessert but I do like something sweet at the end of a meal every now and then.
The other day I couldn’t stop thinking about making a pavlova, it came from a chat I had with a friend about desserts. I haven’t had one for ages. It is usually too sweet so I was thinking of how I could make it less sweet but still moreish enough to be a dessert. The first thing that came to mind was lemongrass and sesame seeds and I knew I had to give it a go.
preparation time 10 minutes
cooking time 1 – 1 1/2 hr
oven 140C or 284F
serves this makes for 5 meringues
- 2 egg whites from large eggs
- juice from 1/2 lemon, up to 1/2 tbsp
- 2 lemon grass stalks, the soft inner part only
- 2 tbsp black sesame seeds
- 100 gr sugar
Whisk egg whites and lemon juice until the egg white is set. Add the sugar whilst whisking, a little at the time.
Spoon up 5 meringues and make room for a filling in the middle. bake until the meringues sounds slightly hollow when you tap them. You can bake them for an hour, Then turn the heat off and leave them in the oven. Don’t open the oven door. They will be crispy on the outside and chewy on the inside.
As a topping I added honey whipped cream and strawberries marinated in strawberry vinegar.
For the strawberries I went to one of my favourite blogs, Food to Glow and made strawberry vinegar. Like Kellie I used less sugar, strawberries will add their own sweetness. I used white wine vinegar and it worked a treat. I didn’t have a cheesecloth but used a jcloth instead. You need to make this 8 days in advance.
I bought fresh strawberries and marinated them overnight in the vinegar and scooped them over the meringue with lightly whipped cream.
The lemongrass came through in the meringues, adding just a hint of sour and the strawberry vinegar was sweet but it still had a nice tang of the vinegar. The added strawberries lent additional sweetness and it was a sweet dessert but the vinegar cut through and made it a great dessert and a different kind of pavlova. I am sure it would satisfy anyone with a sweet tooth and it filled me up so that I couldn’t fit any cheese! As a complete cheese lover this is quite a feat!