Lemon Pavlova Made with M&M’s® Red, White and Blue Chocolate Candies
Ingredients
- ½ cup M&M’S® Red, White and Blue Chocolate Candies, chopped
- ¼ cup M&M’S® Red, White and Blue Chocolate Candies, whole
- 6 each egg whites
- 1/8 t cream of tartar
- 1½ cups sugar
- 10 oz lemon curd, jarred
- 3 cups whipped cream
- 1 t lemon zest
Lemon Pavlova Made with M&M’s® Red, White and Blue Chocolate Candies
Makes: 12 servings
Segment: FSR/C&U/ISB
Direction
- Preheat oven to 250°F. Line baking sheets with parchment paper and draw three 8-inch circles on them. Spray with baking spray and set aside.
- In a mixing bowl with whisk, beat the egg whites until frothy. Add cream of tartar and increase the speed to medium-high until soft peaks form.
- Slowly add in sugar to the egg whites and beat until stiff peaks form.
- Divide the mixture between the three circles, forming them into circles.
- Bake for approximately 40-45 minutes. Turn off the oven and let the meringue cool inside.
- Once completely cool, divide the lemon curd between the three meringues and carefully spread over top of each. Layer the whipped cream over the lemon curd.
- Sprinkle the chopped M&M’S® Red, White and Blue Chocolate Candies over two meringues. On the last one, sprinkle the whole M&M’S® Red, White and Blue Chocolate Candies over the top. This will be the top layer of the pavlova.
- Gently place one of the layers with chopped M&M’S® Red, White and Blue Chocolate Candies onto a serving plate and top with the other layer with chopped M&M’S® Red, White and Blue Chocolate Candies. Lastly, place both combined layers with chopped M&M’S® Red, White and Blue Chocolate Candies on top and sprinkle with lemon zest; portion and serve.