LemonPavlova

Lemon Pavlova Made with M&M’s® Red, White and Blue Chocolate Candies

Makes: 12 Servings
Segment: FSR/C&U/ISB

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

DIRECTION

  1. 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.
  2. 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.
  3. Slowly add in sugar to the egg whites and beat until stiff peaks form.
  4. Divide the mixture between the three circles, forming them into circles.
  5. Bake for approximately 40-45 minutes. Turn off the oven and let the meringue cool inside.
  6. 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.
  7. 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.
  8. 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.

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